Spiced Vanilla Smoothie by lifeofgoodness_ Quick & Easy Recipe The
Vanilla Spice Syrup. From origin to originality, this delicious blend of Madagascar vanilla and worldly spices is a must-try flavor experience. Our Vanilla Spice Syrup satisfies the thirst for something new, while staying true to the nostalgic flavors of vanilla. Add a touch of imagination and a hint of warm spice to lattes, mochas, iced coffee.
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Add star anise, cardamom pods, one cinnamon stick and cloves to spice bag. Tighten string to close. Use a mallet, hammer or ice cream scoop and give it a few smashes. (If using a tea ball, smash the spices on a cutting board first and then add to spice ball.) Add half the sugar and the cocoa to Mason jar.
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For the Chai Oatmeal. In a medium saucepan, bring water, milk, 2 teaspoons of the Chai seasoning, and tea bags to a boil over medium-high heat, whisking every 30 seconds or so to prevent the milk from scalding. Once boiling, reduce the heat to medium-low, and let simmer for 2-3 minutes, to let the tea bags continue to steep.
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Toss until pears are well coated with lemon juice. In a non-reactive pot, add juice concentrate and water. Use a butter knife to scrape the tiny beans from the inside of the vanilla pod, and toss the beans and empty pod into the pot. Bring to a boil over medium heat and let simmer for 10 minutes. Discard vanilla pod.
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Instructions. In a small saucepan, combine milk, vanilla, sugar, cardamom, and cinnamon. Heat over medium heat, stirring frequently, until sugar is dissolved and milk is hot, but do not boil. Meanwhile, add ground coffee to a French press and pour over about 2 cups of near-boiling water. I heat water in my tea kettle for this.
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Measure the sugar and water into a large pot. Heat on low and allow the sugar to dissolve while slicing the peaches. Squeeze the juice from ½ a lemon into the bottom of a large bowl. Peel and slice the peaches into ¼ ths putting the peach slices into the bowl with the lemon juice to prevent browning.
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How to make the spiced vanilla syrup In a small saucepan over medium/high heat, heat sugar, water, vanilla extract, cinnamon stick, star anise, clove, juniper, cardamom - optional fresh vanilla bean. Stir to dissolve the sugar and continue simmering gently for 5 minutes, reduce heat and let simmer on low for an additional 5 minutes.
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Vanilla planifolia, flower Dried vanilla beans. Vanilla is a spice derived from orchids of the genus Vanilla, primarily obtained from pods of the flat-leaved vanilla (V. planifolia).. Vanilla is not autogamous, so pollination is required to make the plants produce the fruit from which the vanilla spice is obtained. In 1837, Belgian botanist Charles François Antoine Morren discovered this fact.
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How To Make Spiced Vanilla Syrup. In a medium saucepan combine the butter, sugar, half & half, vanilla, and spices together and cook over medium heat until the butter melts and the mixture begins to boil. Boil the mixture for 5 minutes, stirring frequently, then remove from heat. Add the baking soda while whisking continuously.
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Place the sugar and 1/2 cup water in a small saucepan and bring to a boil over medium heat, stirring to help the sugar dissolve. When the liquid is clear, add the seeds and vanilla pod and simmer for 3 minutes more. Remove from the heat and set aside. Meanwhile, bring 6 cups (48 ounces) of water to a boil in a medium saucepan over medium-high heat.
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Strain the liquid through a fine sieve, and return to the pan. Turn heat under the saucepan to high, and cook for 12 minutes. Place arrowroot starch and 2 tablespoons of water in a container with a tight-fitting lid. Shake vigorously to make a slurry. Add to the juice mixture, and cook on high until thickened a bit.
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Preheat the oven to 350°F. Prepare three 6-inch or two 9-inch cake pans by spraying the sides with a cooking spray (Baker's Joy is my favorite) and fitting a wax or parchment paper circle to the bottom of the pan. Alternatively, you can grease and lightly flour the pans. Place the chai tea bag into a mason jar.
Warm Spiced Vanilla Garnish
Heat the milk, cream, vanilla (pods and seeds), alcohol and spices in a heavy pot, and simmer for 30 minutes. Ribbon the egg yolks and sugar, and temper into the warm dairy mixture. Cook until it thickened, and it holds a line on a spoon. Pour through a strainer, and chill in the refrigerator at least 4 hours, or overnight.
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December 12, 2015 by Nina-Kristin Isensee. Vanilla is such a popular and beloved ingredient that's used in so many of our baked goods. Imagine a world without vanilla flavored custard, creams, puddings, sauces, cookies, or cakes. The highly aromatic, warm and sweet flavor is comforting and uplifting. It suits every season, and it suits so.
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Place vanilla beans into jar, and pour in enough alcohol to submerge the beans fully. Cover jar and set in a cool, dry and dark place for between 3 and 6 months, depending on the desired strength of the extract. 3 months will be comparable to store-bought, and 6 months will be an even stronger flavor. Shake weekly to enhance flavor.
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Instructions. Preheat the oven to 350 F. In a medium bowl, combine flour, cornstarch, baking soda, salt, and the spices. Set aside. In the bowl of a stand mixer, combine the butter with the sugar. Cream together until light and fluffy. Add the egg, and mix until fully incorporated. Mix in the vanilla and honey, then the flour mixture until just.
