"Vanilla... the salt of the sweet kitchen." Claus Meyers, New Scandanavian Cooking

We have gone through hundreds of recipes to find you the best ones available for using vanilla beans and extracts and place them into a recipe book called KILLA NILLA Vanilla Bean & Extract Recipes. Here are a few of the recipes that are included in our book. We hope you try them and enjoy them as much as we have. If you have a recipe you would like us to try, please send it to use care of our Contact Page.

More recipes are available in our cookbook

KILLA NILLA Vanilla Bean & Extract Recipes

Our book includes 21 pages of information and recipes including twenty-four 5-star vanilla bean recipes and eight gourmet extract recipes.

Apple Cinnamon Metabolism Water                                           Add a little extra flavor to your water with this simple recipe. In a large pitcher mix:                                       2 quarts water                                    1 cinnamon stick                                1 apple sliced into pieces                    1 tspn vanilla extract, add more or less to taste                                             Allow to steep over night to get the best flavor. You can refill and use the apple and cinnamon stick 3-4 times before discarding, just add more vanilla.

Exotic Lemonade Recipe
To add an exotic flavor to fresh lemonade, add a couple of teaspoons of pure vanilla extract or the seeds from several vanilla beans to the liquid. Shake well and serve over ice.
 

Raspberry-Vanilla Smoothie
INGREDIENTS:
1/2 cup sugar
1/2 cup water
1 cup plain Greek yogurt
1 cup frozen raspberries
1/2 cup apple juice or cider
1 teaspoon vanilla extract
2 cups ice
In a small saucepan, bring the sugar and water to a boil over medium-high heat. Simmer, stirring occasionally, until the sugar has dissolved, about 5 minutes. Cool for 20 minutes.
Pour the cooled syrup into a blender. Add the yogurt, raspberries, apple juice, vanilla, and ice. Blend until the mixture is smooth and thick.
Pour into glasses and serve.
Makes 4 servings.

Vanilla Bean Coconut Yogurt Smoothie
INGREDIENTS:
1/2 water
1/2 cup honey
1 vanilla bean, split lengthwise
2 cups Greek yogurt
1 teaspoon torn fresh mint leaves, plus sprigs for garnish
Coconut water, frozen in ice cube tray (approximately 1/2 tray)
Combine the water, honey and vanilla bean pod in a small saucepan over low heat. Simmer for 7 to 9 minutes, stirring occasionally, to allow the vanilla to infuse into the honey. Remove the vanilla pod and allow the mixture to cool completely, about 10 to 15 minutes.
In a blender, combine some of the vanilla honey with the yogurt, mint and 1/2 tray of frozen coconut water cubes, or more for desired consistency. Puree until smooth, then pour into glasses and garnish with a sprig of fresh mint. Serve immediately.
Makes 2 servings.
 

Honey-Vanilla Lemonade
INGREDIENTS:
2 cups sugar
1/2 cup honey
2 cups water, plus more as needed
1 vanilla bean, split and seeds scraped
2 1/2 cups freshly squeezed lemon juice (from about 24 lemons)
Lemon wheels or wedges, for garnish
In a large saucepan combine the 2 cups water, sugar, honey, vanilla bean and seeds and place over medium-high heat. Bring the mixture to a boil and cook for 4 or 5 minutes, until the sugar is dissolved and the mixture thickens. Remove from the heat and allow to cool.
Put the lemon juice into a gallon jug or pitcher. Pour the sugar syrup through a strainer into the pitcher and discard the pod. Add water to equal 1 gallon and stir well.
Serve over ice with lemon wheels or wedges.
Makes 1 gallon

Vanilla Bean Pancakes
Vanilla Bean Pancakes are indeed a very tasty treat. They even make a great gift too. Simply combine the first 4 ingredients in a jar or zip-top plastic bag. Seal the jar or bag and attach the vanilla bean to the gift. Include the recipe directions in a gift card.
INGREDIENTS:
2 cups all-purpose flour
1/4 cup sugar or Vanilla Sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 vanilla bean, seeds scraped
2 cups milk
2 tablespoons vegetable oil
1 large egg, lightly beaten
Place dry ingredients in a large bowl, and make a well in the center. Combine in a small bowl vanilla bean seeds, milk, oil, and egg; mix until blended. Add to dry ingredients, stirring just until blended. Heat up and lightly grease a griddle. Pour 1/4 cup at a time of batter onto hot griddle. Cook until tops are covered with bubbles. Turn pancakes and cook the other side. Repeat process with remaining batter.
Makes 12 (4") pancakes.

Classic Crème Brûlée
The pleasure of this deliciously rich dessert lies in its contrast of textures, the soft and creamy custard hidden under a brittle sheet of caramelized brown sugar. The custard is baked and served in small ramekins - shallow ceramic souffle-type molds, round or oval, with a 1/2-cup capacity. You don't have to crust them, since the cooked and chilled custards can be served simply as pots de crème. 

The custards will still be soft when the ramekins come out of the oven. Give them plenty of time to chill and set before glazing.
INGREDIENTS:
2 large eggs
3 egg yolks
2/3 cup granulated sugar
a pinch of salt
1 tablespoon vanilla extract
2-1/2 cups heavy cream
2 vanilla beans, split and seeds scraped
1/4 cup lightly packed light brown sugar
Preheat oven to 350°F
Place the whole eggs, egg yolks, granulated sugar, salt and vanilla extract in a medium bowl. Mix until thoroughly combined.
Heat the cream, vanilla beans and seeds in a heavy-bottomed saucepan over low heat for 7-10 minutes. Slowly add to the egg mixture, stirring gently as you go (if you add the creme and beans too fast, the eggs will curdle). Mix well and pour into four 3/4-cup oven proof ramekins.
Set the ramekins in a baking pan. Fill the pan with enough hot water to reach halfway up the side of the ramekins. Bake for 25-30 minutes or until the custard is slightly firm to the touch. Remove from the oven and carefully lift the ramekins from the water bath.
Cool to room temperature. Cover and refrigerate for at least 4 hours.
Preheat broiler for 15 minutes. Evenly sprinkle the surface of each custard with brown sugar. Place under the broiler until the sugar is melted, dark brown, and bubbling.
Serve immediately.
Makes 4 servings.
 

"Taste the vanilla, taste the difference."

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