315 g of sugar
1 l of water
1-2 vanilla-beans
1/2 litre of brandy
1/8 litre of rum

Cook the sugar with the water and the vanilla-bean for 5 minutes. Then filter and allow to cool. When cool, mix in the brandy and the rum. For storing fill in a clean bottle which you can close.

Raspberry Vanilla Liqueur

300 g of raspberries
150 g of sugar
2 vanilla-beans chopped
700 ml of vodka

Put all ingredients in a big enough, closable bottle and let it rest for 4 weeks. Filter the Raspberry-Vanilla-Liqueur an fill it in a bottle. Ready!

Cacao a la mexicana (Mexican cocoa)

Ingredients (for 4 cups)
0.5 l of milk, 1/2 cup of dark cocoa powder, 1/4 cup of cane sugar, 1/2 teaspoon of cinnamon powder, 1 pinch of salt, 1/2 cup of whipped cream, 1/2 teaspoon of vanilla essence (or one small vanilla bean scraped out)

Heat the milk up. In a bowl mix all dry ingredients and under quick whisking stir in the hot milk. Allow to boil and then remove the cocoa from the stove. Now stir in the cream and the vanilla.

Vanilla vinegar

1 vanilla-bean
2 cm of fresh ginger
250 ml apple vinegar

Mix a cut open vanilla-bean with 2 cm of fresh ginger thinly sliced and 250 ml apple vinegar. Let the vinegar rest in a close glass about 4 weeks to absorb the flavour & shake from time to time

The vanilla vinegar fits very well to fruit & vegetable salads (instead of lemon juice) or carrot & raw vegetarian food.


Egg-Nog with fresh vanilla 

6 Egg yolks
1 tin of condensed milk (10% fat)
125 g of sugar
1/2 vanilla-bean
100 ml of 90-100% Alcohol

Beat the egg yolks with the condensed milk in a mixer. Put first all eggs yolks in the mixer and then add, while the mixer is running, little by little the condensed milk.

Cut a Vanilla-bean open and scrape out the seeds of half a bean. Mix the vanilla seeds with the sugar & 2 table spoon of water and let it dissolve over a small heat. When this syrup is not hot anymore add to the yolk condensed milk mixture. Last add

100 ml of 100 or 90% alcohol. Fill in a bottle and ready is the homemade Egg-Nog.!