**I received a sample of the below mentioned products in exchange for a review. No other compensation has been received**
I’ll be honest, I’ve always been one to think, vanilla extract is vanilla extract. Whether it was store brand, big brand, or gourmet. I figured the gourmet brands might have a little more flavor but I was doing alright with my store brand vanilla extract. I mean, it made my cookies, it worked fine in a vanilla milkshake, whatever.
Then I had the chance to try Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract. Wow. When you open the brown glass bottle the scent hits you. I swear it’s like you can almost taste the vanilla when you smell it. There is a bit of an alcohol scent to it too. (It does contain 35% alcohol).
Nielsen-Massey uses hand selected beans from the Bourbon Island of Madagascar. They also use a cold extraction process the brings out all 300 flavor compounds in the vanilla bean.
I really wanted to get a sense of the taste difference in this vanilla. I thought vanilla milkshakes might be a good way to try. When I make my vanilla milkshakes I use vanilla ice cream and milk of course but I usually add about a teaspoon of of vanilla extract for more flavor. (I might have also picked that up from a certain restaurant I used to work at).
Seriously love the scent of this stuff. I have to take a couple whiffs of it every time I open it. Anywho, I added about a teaspoon per serving when I decided to make vanilla shakes for the boys and I.





