Saturday, 16 November 2013

Vanilla Shott

Sipping a latte this morning, I looked into my pantry and made a shock discovery: my little bottle of magical vanilla Shott coffee syrup was almost finished. Eep! How did it go down so fast? I quickly added it to both my shopping list and the list of my favourite things.

Vanilla is no longer a code word for "plain" or "flavourless" like I remember it growing up. True aromatic vanilla bean with its full flavour is seeing a resurgence in cooking and baking. When added to coffee (either black or white), it takes on a whole new form. Use vanilla Shott in place of sugar for a sweet, full flavour. Just 10 ml is enough for me but the sweeter teethed may prefer to opt for the full 25 ml recommended serving.

You'll see the Shott range in cafés and various food stores. In my humble opinion, caramel Shott is great in hot chocolate drinks but vanilla reins supreme in coffee. I also love that Shott is a local company.

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