VAIN & Stormy


2 oz dark rum

1/2 tsp VAIN Indonesian with Ginger Spirits OR Tahitian Rum Vanilla

wedge lime, squeeze

Ginger Beer, to rim


Add to glass in this order:



lime and vanilla


VAIN & Stormy

VAIN Bourbon Ball


2 cups crushed shortbread cookies

1 cup finely chopped toasted pecans

8 ounces bittersweet chocolate, chopped

1/2 cup heavy cream

1/4 cup light corn syrup

1 teaspoon ground cinnamon

2 oz VAIN Vanilla extracted in Kentucky Bourbon

Optional coatings:

Finely ground vanilla wafers

Finely chopped pecans or other nuts

Dusting of cocoa powder, cinnamon sugar, vanilla sugar, or confectioner's sugar


Combine the crushed wafers and pecans in a large bowl. Place the chopped chocolate in a separate bowl.

In a small saucepan, combine the cream, corn syrup, and cinnamon, place over medium heat, and bring to just a boil, stirring constantly. Immediately pour the mixture over the chopped chocolate and whisk to blend in the cream as the chocolate melts. Let cool for 1 to 2 minutes, then whisk in the VAIN vanilla.

Pour the chocolate mixture over the crumb-nut mixture and stir well to combine. Place in the refrigerator to chill for 30 minutes. Form the mixture into balls with a small melon baller (about 2 teaspoons), roll in coatings if desired, and arrange on a parchment-lined baking sheet. Store in an airtight container in a cool place for up to 1 week.

VAIN Products Used: 

VAIN Bourbon Ball

Vanilla Baked Doughnuts w/ Cinnamon Sugar


Baking spray with flour, such as Baker's Joy 

2 cups all-purpose flour 

1 1/2 cups sugar 

2 teaspoons baking powder 

1 teaspoon ground cinnamon 

1/2 teaspoon ground nutmeg 

1/2 teaspoon kosher salt 

1 extra-large egg, lightly beaten 

1 1/4 cups whole milk 

2 tablespoons unsalted butter, melted 

2 teaspoons Vain vanilla extract, I used the Original Baker's Blend

For the topping: 

8 tablespoons (1 stick) unsalted butter 

1/2 cup sugar 

1/2 teaspoon ground cinnamon 


Preheat the oven to 350 degrees. Spray 2 doughnut pans well. Yields 12 doughnuts.

Into a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. In a small bowl, whisk together the egg, milk, melted butter, and Vain vanilla. Stir the wet mixture into the dry ingredients until just combined.

Spoon the batter into the baking pans, filling each one a little more than three-quarters full. Bake for 17 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan.

For the topping, melt the 8 tablespoons of butter in an 8-inch saute pan. Combine the sugar and cinnamon in a small bowl. Dip each doughnut first in the butter and then in the cinnamon sugar, either on one side or both sides.

VAIN Products Used: 

Vanilla Baked Doughnuts w/ Cinnamon Sugar

Vanilla Marshmallows


1 cup total cold water

3 packages unflavored gelatin

1 1/2 cups granulated sugar 

1 cup light corn syrup 

1/4 teaspoon kosher salt 

1 tablespoon plus

1 teaspoon VAIN Vanilla (any variety)

Confectioners' sugar, for dusting


Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.

 Combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Swirl pan while heating but do not stir. Raise the heat to high and cook until the syrup reaches 240 degrees on a candy thermometer. Remove from the heat.

With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick and glossy white, about 15 minutes. Add the vanilla and mix thoroughly.

With a sieve, generously dust an 8 by 12-inch nonmetal baking dish with confectioners' sugar. Pour the marshmallow mixture into the pan, smooth the top, and dust with more confectioners' sugar. Allow to stand uncovered overnight until it dries out.

 Turn the marshmallows onto a board and cut them in squares. Dust them with more confectioners' sugar.

Vanilla Marshmallows

Vanilla Rice Pudding


1/2 cup uncooked Arborio or sushi rice
1 cup heavy cream, divided
1/4 cup sugar
2 cups whole milk
1/8 teaspoon salt
2 teaspoons vanilla extract


Place the rice, 3/4 cup of the cream, the sugar, milk, and salt in a heavy 2-quart saucepan. Bring to a simmer and cook uncovered, stirring frequently, until the rice is cooked and the milk is almost entirely absorbed, 30 to 35 minutes. 

Note: if you have a vanilla bean from a previous bottle of Vain Vanilla extract, you can place bean in the rice mixture as it cooks. And even scrape caviar into the pudding.

Remove from the heat and stir in the remaining 1/4 cup heavy cream and Vain vanilla extract. Let the pudding sit for 10 minutes (it will thicken slightly as it sits) before serving warm; or chill to serve later.

Store covered and refrigerated for up to five days. You can add a bit more cream or milk before serving, if mixture appears too stiff.

Orange Rice Pudding:

Use Vain Tonga Vanilla extracted in Orange Spirits as your vanilla extract

Add zest of one orange to the finished rice pudding, before it cools. 

VAIN Products Used: 

Vanilla Rice Pudding

Vanilla Vinaigrette


1 cup grape seed oil

1/4 cup rice vinegar

1 tsp. VAIN vanilla

zest of 1/2 lemon, 1/2 lime

1 Tbsp. honey

1 Tbsp. minced fresh mint

juice of 1/2 lime

fresh pepper and fleur de sel to taste



Whisk all ingredients together. Will keep for a week in the refrigerator.

Vanilla Vinaigrette

Very Vanilla Meringues


1/2 cup egg whites, from fresh eggs

1/4 tsp. cream of tartar

1 tsp. VAIN Madagascar Vanilla extracted in Vodka

3/4 cup granulated sugar

1/4 cup confectioner's sugar


Preheat oven to 225 degrees F.

To bowl of electric mixer, add egg whites and cream of tartar. Whip until soft peaks form. Add vanilla extract. Gradually add both sugars. (It should take 2 to 3 minutes to add the sugar). Whip until mixture forms stiff glossy peaks.

You can use a piping bag (or a plastic zip bag with corner snipped off), to pipe 1 inch cookies onto parchment lined baking sheet. Bake for 1 and 1/2 hours, rotating baking sheets halfway through. Turn off oven and let cookies sit for a few hours until completely dried. These keep for a few weeks if stored in a sealed container.

VAIN Products Used: 

Very Vanilla Meringues

Zucchini Bread


3 eggs

2 cups granulated sugar

1 cup vegetable oil

2 cups grated, peeled raw zucchini

1 T plus 1t VAIN vanilla extract, I used Indonesian Vanilla Extracted in Ginger Spirits

3 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1/4 teaspoon double-acting baking powder

1 T pumpkin pie spice

1 cup coarsely chopped walnuts

1 cup chopped dates 



Beat the eggs until light and foamy. Add the sugar, oil, zucchini, and vanilla and mix until well combined. Combine the flour, salt, soda, baking powder, and cinnamon and add to the egg-zucchini mixture. Stir until well blended, add nuts and dates, and pour into two 9 x 5 x 3 inch greased loaf pans. Bake in a preheated oven at 350°F for approximately 1 hour or until a skewer inserted into the center of the loaf comes out clean. Cool on a rack. This recipe can be frozen after baking.

Zucchini Bread