I brought back about 30 vanilla beans from my time in Zanzibar. One went straight into our sugar jar, another few in a bottle of vodka, others given as gifts. But the most useful thing that I've made is vanilla syrup! I put it in my morning latte, london fogs, sprinkle it on crepes, practically eat it by the spoonful.
I discovered it thanks to Amanda Hesser's very simple recipe:
Vanilla Bean Syrup
- Ingredients -
1 3/4 cup sugar
2 vanilla beans, split and seeds scraped
- Instructions -
In a small pan dissolve the sugar and water over medium heat. Add the vanilla beans and stir a little so the seeds and fragrance disperse. Take the pan off the heat. When cooled, store in an airtight container in the fridge.
There are a ton of recipes online, most with vanilla extract. But if you have a bean on hand, I'd highly recommend it.
1 3/4 cup sugar
2 vanilla beans, split and seeds scraped
- Instructions -
In a small pan dissolve the sugar and water over medium heat. Add the vanilla beans and stir a little so the seeds and fragrance disperse. Take the pan off the heat. When cooled, store in an airtight container in the fridge.
