While plundering through the pantry last weekend I perceived a prize! A lone Vanilla Bean, properly stored in a cool, deep corner. Peacefully he rested, content in Vanilla Bean Dreams of muffins and ice cream - little knowing, or caring, that his fate lay instead as the foundation for not one but two culinary delights.
As I mentioned in my recent post "
Farmhouse Signature Vanilla Iced Coffee", I have become a huge fan of iced coffees! The recipe in that post calls for Torani (TM) Vanilla Flavoring Syrup and the recipe makes an amazing glass of coffee. I was sure that I had created THE perfect vanilla iced coffee...but isn't there always room for improvement. Yes. Yes there is.
Over the course of several days I have toyed around with several mini-batches, all based on simple syrup (equal parts sugar and water) and vanilla. Along the way I have adjusted the amount of vanilla and the type of sugar, always sparing the Bean. I knew that the syrup must be near-perfect before the Bean could be introduced for, as every kitchen artist knows, vanilla beans are quite pricey!
Each trial batch has yielded a good vanilla syrup - and several quart jars of good vanilla iced coffee. But I'm not reaching for good - I'm reaching for excellence! I believe that excellence has been achieved today. Vanilla Bean Dreams that exceed my greatest expectation are coming to life now in a Mason Jar full of the best tasting beverage I've ever enjoyed.
I have poured a very "clean" iced coffee; this is coffee, milk, ice and Vanilla Bean Dreams Syrup. There is no ice cream, non dairy creamer or added sugar, as I don't want any taste interference. It is really good, with a complex flavor profile I have not found with prior recipes, and I attribute that to the specific ingredients used.
So without further ado...the recipe:
VANILLA BEAN DREAMS SYRUP
3 1/2 cups distilled water
3 cups granulated sugar
1/2 cup dark brown sugar
1 vanilla bean
3 tablespoons vanilla extract
Split vanilla bean in half lengthwise and scrape the seeds into a clean, pint mason jar.
Place bean pod into a medium saucepan along with the water and sugars. Cook over medium-high heat for approximately 15 minutes, stirring constantly. Mixture should come to a slow boil and become thick and syrupy. Cool completely and stir in vanilla extract. Fill sterile quart mason jar with cooled syrup, making sure to include vanilla bean. Cover tightly with lid; store in a cool place.
Vanilla Bean Dreams Syrup, in place of Torani's, brings
Farmhouse Signature Vanilla Iced Coffee to a sweet crescendo, and should be a divine addition to milkshakes, yogurt, lattes...let your imagination run wild!
But wait...there's more! What about those vanilla bean seeds we painstakingly scraped out of the pod? Surely they won't go to waste?
Don't take your apron off just yet...we have one more thing to do!
BONUS!!!
VANILLA BEAN DREAMS INFUSED SUGAR
Seeds from 1 vanilla bean
2 cups granulated sugar
Pour 1 cup of sugar into the pint jar containing the seeds scraped from the vanilla bean when the syrup was made. Cover tightly with lid and shake vigorously to incorporate the seeds into the sugar. When the seeds are quite evenly distributed add the 2nd cup of sugar, replace lid and shake again.
Allow the vanilla infused sugar to sit for a week or more, shaking or stirring occasionally. Vanilla Bean Dreams Infused Sugar can be used in place of regular, granulated sugar in tea or coffee, sprinkled over oatmeal, or as a topping for fresh fruit.
So there you go! Two lovely, gourmet-quality sweeteners from a single Vanilla Bean! Packaged beautifully, this pair would make a darling birthday, holiday or hostess gift and what a perfect way to say "thank you...for making life sweeter!"
I would
like to point out a few things about three of the key ingredients in the syrup recipe. In my trials I did find that these specific ingredients truly affected the flavor of the final product.
1) Distilled Water
Simply stated, water chemistry affects flavor. This recipe will call for sugar to be melted - we absolutely do not want the sugar to burn! After a couple of trials I realized that the mineral content of tap water is too high to get a clean syrup. As the syrup boils down, mineral deposits from tap water form on the sides of the saucepan. The thickened syrup sticks to the deposits, forming a crust which blackens and burns around the edges. Using distilled water helps keep the syrup from taking on a burnt taste.
2) Dark Brown Sugar
While brown sugar makes up only a fraction of the sugar required for this recipe, it is a key component. The molasses in brown sugar adds depth and richness to the syrup and amplifies the vanilla.
3) Vanilla
For this recipe I layered the vanilla flavor by using both vanilla extract and vanilla bean.
*The vanilla bean enters the scene in the first act, releasing flavor as the syrup cooks down, and will remain in the finished syrup. The bean pod will continue to add essence as it lingers.
*Vanilla extract is added after the syrup has cooled. As extract is alcohol-based, adding it while the syrup is hot would allow the alcohol, and the vanilla flavor, to evaporate without fully infusing the syrup. And that would never do!
I hope you enjoy the Vanilla Bean Dreams recipes as much as i do! As always, your questions and comments are appreciated.
Until next time...
Good night and,
- Sweet Vanilla Bean Dreams!
