Hey, guys! I'm currently in the process of mixing a few flavors, but I'm missing a flavoring and wondering what I can sub it with. The recipe is as follows:
Game of Thrones
Bavarian Cream (TPA) 1%
Brown Sugar Extra (TPA) 1%
Butterscotch (TPA) 6%
Caramel (FA) 1%
Sweet Cream (TPA) 1%
Toasted Marshmallow (TPA) 2%
Vanilla Custard v1 (CAP) 1%
Vienna Cream (FA) 1%
Seems worth a try since I'm a sucker for Butterscotch, but I'm missing Toasted Marshmallow. I don't have any marshmallow, either. Would FA Meringue or CAP Sugar Cookie @ 2% suffice? I appreciate any input so I can finish mixing! I really don't trust myself since I have 0 expertise in making recipes on my own. All I've been doing is copy & paste recipes so far.
Just a side observation, and I'll take from the coffee world for this: have you considered slimming down this recipe a bit?
In the coffee world, 20+ years ago, roasters would brag about their 7, 9, 12 bean "special family secret" blend for their espresso; we collectively realise now that by going with that many ingredients, you kind of end up with something homogenized and not really distinctive; people thought 30 years ago these kinds of recipes gave complexity to the shot of espresso, but today we know it just creates a homogenized, no-single-flavour-can-be-identified soup. Today, the most complex tasting blends are those with 2, 3 different types of coffee, maybe four at a stretch.
I worry that with all those creams, sugars, and browns (the molasses from the brown sugar, the butterscotch, the caramel, the toast element in the marshmallow), the flavours will just get lost. My suggestion:
- one cream
- one sweetener
- one primary flavour
- one or two accents
I'd pare your recipe down to this:
- Vienna Cream OR Bavarian Cream OR Sweet Cream
- Brown Sugar Extra OR Joy
- Butterscotch
- Caramel (to jack up the butterscotch a bit)
- Madagascar Vanilla (or similar - to again jack up the butterscotch a bit but also give you a bit of a "french vanilla" vibe with the cream already in the recipe)
You'd play with the ratios. Anyway, just a thought.
Hiya, this is my recipe and op directed me here. I have a write-up of it, too if you're interested.
I do know that too much can be counterproductive, and this recipe surely could be slimmed down with similar or probably even better results, depending on what you're after. However it just won't be the same juice (and I admit I like the idea that my mix is unique lol) and in my opinion mixing juice is more analogous to cooking than coffee blends. For example, vienna, bavarian and sweet cream are very different things. You will end up with a different flavor profile with each of them as the only cream. Eggnog, vanilla cream or sweet cheese, to exaggerate. Creams do well when layering them, that's no news. Flavor layering in general isn't either, you just have to get things balanced as you like. And as for the worrying part, it's good so I encourage you to try it first.
You have a point, I'm sure you could drop the brown sugar and bavarian and up the caramel and vienna without changing the flavor too much but then it's a 6 flavor recipe, opposed to your suggested 5 flavors. Anything else and it's not Game of Thrones.
You can make a sachertorte, but it won't be a Sacher Torte ;)
Oh and edit: btw I love your flavor analysis posts on here, keep them coming! Wintergreen is next on my shopping list.
Hi there!
I hear you, and didn't mean to denigrate or diminish your recipe - I went over to ELR and caught all the discussion and development of the recipe. I actually have a bottle of Claim Your Throne (original) in the fridge somewhere in the back; and I have almost all the ingredients in your current recipe (except the Vanilla Custard I have is V2 from Capella); I'll go and mix them up this week and actually see how it goes :D
I noted you said you were trying to do a CYT clone at first but gave up and feel this is better, so I'm looking forward to trying it.
Curious - do you have FLV's butterscotch? I'm still struggling to get TPA's butterscotch to do what I expect it to do (from a real butterscotch taste); I have both, maybe I'll do up two samples, subbing in the FLV (and halving it's amount, or even less, since it's pretty potent)
No worries, I took your comment as pure dialogue, as a chef in training I just love talking about recipes!
Sadly, I have no experience with any FLV flavors yet. I have the same experience with TPA, I really like the flavor but it isn't really a true to life butterscotch, but more like a soft caramel candy with warm butter on top and some hidden bitterness/burnt touch IME. Let me know if you do mix the recipe with FLV, I'm curious as it's touted as a very realistic and all-around great flavor!
I get where you're coming from. But like I said in the post, I don't trust my own judgment in mixing just yet and still just copy & paste recipes.
I've seen a lot of recipes that are simple 2-3 ingredients, but there seems to be a growing trend of 6+ ingredients. I have no idea how to determine if something enhances certain flavors or homogenizes it.
Unfortunately I don't see most anything matching the flavor of toasted marshmallow. Even regular marshmallow in place of the toasted variety is not the same. As someone else stated, Vanilla Swirl in it's place would probably still taste good... it just won't be the same as the original.