Madagascar vanilla is renowned for its olfactory characteristics and its long, traditional way of being manufactured. The vanilla flower is harvested after a year of growing and is then transformed into a pod for more than 6 months. Often used in the pastry world, but also in the beverage and coffee realm, vanilla is a wonderful companion to chocolate and a large array of fruits. Le Sirop de Vanilla and its real notes of fresh vanilla pods will allow you to create surprising twists. Your hot chocolates, coffees, iced lattes but also your Sours and Daïquiris will only be even more enhanced. Vanilla syrup is a great complement of nut flavours in latte applications. It also fits perfectly in a tea preparation in addition to berry flavours. I like it very much in after dinner drinks built straight in a glass filled with dark rum or brandy.
To use, pour desired amount into coffee, cocktails, or other beverages. For best results, store in a cool, dry place away from direct sunlight. Once opened, refrigerate and consume within 4 weeks. Shake well before use.
