So I said I would produce something, and I have. The Vanilla Almond Milk, in my opinion, is killer.
Vanilla Almond Milk
TFA Vanilla Swirl 4%
Used at 4% in both VTNW and Wayne's Straw Cereal Milks, What Can I say? Pure magic here. A great base for anything vanilla or milky or creamy. Goes well with other flavors even at 4% and can be utilize to accent many bakery or creamy recipes at 2% and lower.
FA Fresh Cream .5%
We want straight fresh cream here for a subtle milky undertone. True almond milk doesn't have a strong dairy flavor and neither does this juice. But we want it richer because almond milk imo can be a little watery unless you make it home made. Fresh cream adds a light creaminess without overpowering the almond.
FA Vienna Cream .5%
Another layer of light cream. Try to think of the vienna cream and fresh cream combo as one in the same. I didn't want the full vienna cream flavor but I wanted its properties. Almond milk has a discerning nuttiness to it that I think vienna cream really helps push just a bit without overtaking the buttery smooth almond in this mix.
CAP Vanilla Custard 2%
A low enough percentage, and another play out of Wayne's book, to add some weight. Vanilla bean ice cream muted things too much, and CAP french vanilla didn't add enough mouth feel for my liking. This takes the almond milk to the richness that it might normally be missing. Think of CAP VC V1 as our "xanthan gum" thickener here. It doesn't add much in terms of flavor at this percentage but it's holding things together and thickening them up quite a bit, even at that percentage.
FA Almond 1.25%
We want almond, but not the silk almond milk almond extract tasting stuff. 1.5 takes it into that territory. Instead of adding more almond, I dialed it back, paired her up with marzipan and a bit of AP to bolster the buttery nuttiness of the almond.
FA Marzipan .3%
Purely for sweetening the almond here and adding a very subtle layer of deliciousness. I haven't experimented much with this flavor except with an almond cake, and it does its purpose here. Higher gives you more dessert tangibles, and we want it just enough to add to the flavor without being noticed.
Holy Vanilla 1%
Yeah, don't sub this. And buy some if you haven't already. It is expensive but IMO well worth it. It comes and carpools the vanillas in it's delicious vanilla minivan into vanilla wonderland. This was the nail in the coffin.
AP .3% (Optional) The juice is completely fine without it. I love the extra bite that AP offers here, but .5% changes the profile too much and we don't want that.
That being said, if it's your profile, give it a try. I'm not doing much ingenuity here but taking my knowledge and variations on a few recipes and remixing them to make a profile that I wanted. It can be that simple, and I encourage you to continue mixing other people's recipes every now and then if your own ideas get stale. My recipes were not hitting the mark for a couple months, and I needed a fresh take. Vaping other's ideas helped me get to the ballpark where I wanted and helped me create something delicious.
Good looking recipe and a nice write-up. Thanks!
Uh dude, I know you're sick of hearing it but, I made some of your raspberry custard and I vaped 30mls in just under 24 hours. Bonkers even without a steep.
Haha it's flattering to know so many people like it. I'm vaping some that is 7 weeks now, and it is a real gem. Hide a bottle from yourself until at least March, it is worth it.
I have only recently drunk almond milk, and look forward to trying this. Would you say at least a week curing is needed?
So I made Coop's custard recipe last night for a friend, never made it before. And I realized halfway through that I was out of fresh cream, so I subbed a little bit of VBIC in its place. It came out...nothing like a raspberry custard. I can't taste any raspberry (even added a tiny little bit of FA raspberry to bolster it), all I get is a weird apple pie. Do you guys think this is based on my lack of fresh cream? Everything else was consistent to the recipe. I'll have to try it again after a flavor reorder when I scoop some more fresh cream.
So the VBIC is the only sub that you made? Everything else was the exact same? I can see where the VBIC would take it in a whole other direction, really change it up, but given the potentcy of INW Raz then you should get plenty of raspberry flavor.
Regardless of how it tastes fresh, come back to it after a solid month. Continues to get better beyond that. I would like to know what you think then.
I promised my wife that I wouldn't buy anymore flavors, for a while. On that note, I am about to order the Holy Vanilla. Do they have any other flavors worth looking into?
I was going to make almond milk ALMOST exactly like this when my resupply order of Holy Vanilla came in.
Good job!
> I dialed it back, paired her up with marzipan and a bit of AP to bolster the buttery nuttiness of the almond.
I don't see AP in your recipe. Did you actually use it?
whats the next best sub for holy vanilla? also I remember reading on some forum that holy vanilla is rebottles/diluted of one of the russian bakers vanilla
Probably cap french vanilla with vanilla classic. If you wanna keep it simple just use vanilla classic or whatever you have
After mixing this up last night, here's some initial day 1 (>24hours) testing notes:
Stronger on the nutty almond with light a slight creamy exhale. Custard notes are very subtile, the AP does seem to bring out the nuttiness of the almond much more.
This flavor seems pretty decent by itself, I'm hoping the cream comes out a little more. I want to experiment with this flavor with adding a cinnamon to it, I feel like that would round off nuttiness and bring out the cream better.
Yeah man, I did want it to be very light on the cream. The almond does get a touch stronger but so do the cream notes. It was tricky trying not to mute the overall nuttiness of the almond here. Mess around with it, let me know what you find!
Late to the party here, but I'm going to be working on an almond cream based recipe, and I find your use of Marzipan very interesting and I could see how it would compliment the FA Almond. My question to you is would you consider INW Marzipan to be interchangeable with FA's Marzipan? As I have yet to try that one.