Found! El Maiz has "McCormick Extracto Liquido de Vainilla." Yea!
I briefly considered making my own - here are instructions.
According to Jack McNulty of laughinglemon.ch, the Swiss use vanilla sugar instead of vanilla extract because vanilla sugar provides a stronger vanilla flavor. Just substitute a small amount (5-10%) of the sugar in your recipe with vanilla sugar. You can make vanilla sugar but putting a split vanilla bean in a container with powdered sugar. Periodically replenish the sugar and vanilla bean.
1 comment:
Oh cool! I just stumbled across your blog, and I'm so excited to learn there's a source of vanilla extract in Zurich. Can't wait till Monday when I can go check it out. Thanks!
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