Skip to main content

Tahitian Vanilla Cream Soda #NielsenMasseyInspires #Sponsored

This is a sponsored post written by me on behalf of Nielsen-Massey.
I received complimentary product for the purpose of review and recipe development,
but all opinions are honest and they are my own. This page may contain affiliate links.

Nielsen-Massey
I have long been a fan of Nielsen-Massey products and was thrilled to be approached to create some recipes with their products. I usually have - at least - a handful of their extracts and other products in my cupboards at a time! Many I've received for past events in which I've participated, but their intense purity of flavor and extraordinary quality have made me a dedicated, paying customer as well.

Nielsen-Massey Vanillas has been crafting the world’s finest vanillas and flavors since the early 1900s. And each of Nielsen-Massey’s all-nature pure flavors are crafted with premium ingredients, sourced from around the world and chosen to meet the utmost quality standards. From lemon to peppermint to coffee or chocolate, Nielsen-Massey’s pure flavors offer convenience, quality and consistency to ensure your favorite recipes taste delicious every single time. All products are gluten-free, allergen-free, GMO-free, all-natural and Kosher.


Pure Tahitian Vanilla Extract
You have probably encountered quite a few types of vanilla: plain old vanilla plus Tahitian, Mexican, and Madagascar Bourbon Vanilla. I thought that 'bourbon vanilla' referred to the alcohol used when making extract; I use vodka when making homemade vanilla extract. But that was incorrect. Most of the world's vanilla is from the Vanilla planifolia orchid that grows in Madagascar, Réunion, and other tropical areas along the Indian Ocean. The bean's common name is Bourbon vanilla - after the former name of Réunion: Île Bourbon.

Tahitian vanilla is Vanilla tahitensis is classified as a separate species, as it is considerably different from planifolia in both look and taste. Tahitian vanilla beans are generally shorter, plumper, and have a higher moisture content than planifolia beans. They have a thinner and duller skin with fewer seeds than planifolia

I was able to get my hands on a true Tahitian bean, so keep an eye out for a post using that! But for this recipe, I'm focusing on the pure Tahitian vanilla extract from Nielsen-Massey.*

Tahitian Vanilla Cream Soda
When I received the bottle, I had my three boys smell and give me some ideas about what they pictured with that extract. They also sniffed Madagascar Bourbon extract and discussed about similarities and differences. Jake was very definitive with his suggestion: I think you should make cream soda!

We're not big soda drinkers, but I guess all three of my boys enjoy cream soda because they all took up the chant: cream soda, cream soda, cream soda!

So, I launched into researching about cream soda and settled on the fact that cream soda is really just vanilla soda. Regionally, there is a 'red cream' soda that is vanilla and strawberry or vanilla and raspberry. But I decided to stick with regular cream soda made with Tahitian vanilla.

Actually I made vanilla simple syrup with both the Tahitian vanilla and the Madagascar vanilla just to do a side by side taste test. Hands down - the Tahitian vanilla was what they all preferred for their cream soda.

"This is the real deal, Mommy." That's one of the best things you can hear from your crew of kitchen critics, right?

Ingredients

Vanilla Syrup
  • 1 C organic granulated sugar
  • 1-1/2 C water
  • pinch of sea salt
  • 3 T pure Tahitian vanilla extract


Cream Soda
  • ice for serving
  • sparkling water
Procedure

Vanilla Syrup
Place sugar, water, and salt in a medium sauce pan. Bring to a simmer and swirl until the sugar is completely dissolved. Continue to simmer for another 5 minutes. Pour in the vanilla extract and let cool.

Cream Soda
Place ice cubes in serving glasses. Pour in syrup and top with sparkling water. You can adjust to taste, but we landed on a 1:4 ratios. So, 1 ounce syrup to 4 ounces of water.


We're looking forward to more explorations with Tahitian vanilla. Stay tuned.

You may find Nielsen-Massey on the web, on Twitter, on Pinterest, and on Facebook.


*Disclosure: I received product for free from the sponsor for recipe development, however, I have received no additional compensation for my post. My opinion is 100% my own and 100% accurate.

Comments

  1. I haven't tried the Tahitian vanilla yet, but I too thought the bourbon was in reference to alcohol until I researched it.

    ReplyDelete

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Lamskoteletten op zijn oud-Hollands for #TheBookClubCookbookCC

Here we are at April's #thebookclubcookbookCC event. It's hard to believe that we only have three more months in this year-long journey to explore - and cook from -  The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors  by Judy Gelman and Vicki Levy Krupp.* Judy, Vicki, and their publisher,  Tarcher-Penguin ,  have provided the hosting bloggers with copies of the book plus copies to giveaway each month of the project. Woohoo. Incredibly generous. This month Sarah at  Things I Make (for Dinner)  has selected  Girl With a Pearl Earring  by Tracy Chevalier.** Click to read  Sarah's invitation . She shared the recipe for Griet's Vegetable Soup, but invited us to find inspiration in any of the pages. On the Page... While the boys were playing around the lake during our week in Tahoe earlier in the month, I stayed by the fire and finished this book in one sitting. Loved it. photo by R

Pistachio Dukkah for #HandCraftedEdibles

In an effort to make all of my holiday gifts this year, we are sharing recipes for hand-crafted edibles. Over the course of twelve weeks, we'll be sharing recipes that you can make at home to give to friends and loved ones, or things to serve at holiday parties. We hope you'll follow along for inspiration. You can find out more information, including the schedule:  here . This week, we are "going nuts" and sharing all sorts of recipes with nuts. Think spiced nuts or nutty fruit cake or whatever floats your nutty boat! Here's what we're posting this week... Amy's Cooking Adventures  shared her Salted Chocolate Cashew Butter Cookaholic Wife  cooked up Slow Cooker Cinnamon Almonds Making Miracles  made Honey Roasted Almonds Christmas Tree Lane  posted Crockpot Spiced Nuts A Day in the Life on the Farm  wrote about the Easiest Nut Brittle in the World Sew You Think You Can Cook  prepared Orange Rosemary Roasted Almonds Culinary Adventur