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‘Drinks’ Category

  1. Vanilla Mulled Wine

    March 9, 2013 by

    mulled wine

    Ahhhhhh, it’s Saturday…..time to slow down and anticipate a relaxing winter evening.  We hopefully will be warming up soon on the Mountain!  Today is glorious–clear, crisp, blue skies and no wind.  There is still snow on the peaks, and there is a chill in the air, but I can tell we won’t be having this snuggly weather for too much longer.

    mulled wine


    This is a great recipe to enjoy this evening, or, even better, tomorrow night (if you don’t finish it all tonight!).  You can use apple juice or cran-apple juice instead of the cider, but if you can find cider, I recommend it.  It adds a rich depth of flavor. This is another perfect recipe for a gathering since you can make it ahead of time.   I think you will truly enjoy the way the vanilla notes will soften any bitter edges and make this a new favorite!  Let me know how yours turns out…



    Vanilla Spiced Mulled Wine



    1 bottle (750 ml) Cabernet Sauvignon

    4 Cups cider or juice

    1/4 Cup vanilla honey (if you have it, if not, regular honey will suffice)

    2 Tablespoons Vanilla Mulling Spices

    Juice and zest of one orange


    *Cinnamon sticks, for a nice garnish



    Combine all ingredients in a heavy bottomed pot.  Bring to a boil.  Reduce heat to low and simmer for 10 minutes.  Strain into a serving pitcher.   Pour into mugs to serve and add a cinnamon stick as a garnish.  You can also save this in the refrigerator for up to a week.


    ***Remember to enjoy responsibly!

  2. Hot Buttered Vanilla-Rum

    February 20, 2013 by


    It has been cold and rainy on our mountain in Hawaii. I’m not complaining, but rather enjoying the change of pace. Sometimes, it is nice to have some “introspective weather”, as I call it. Jim is picking up some more firewood this afternoon to keep our cement-floored home toasty, while the snow piles up on Mauna Kea and we get the lower altitude cold rain. We know the sun will peek its rays out soon enough, so I’m going to snuggle up with Aidan and do a little school work, a little blog work and keep drinking hot, steaming beverages to stay warm.



    Here’s a recipe to help warm you up on a cold Winter’s eve. This is the one we served at our sold-out event this past weekend,”Extend the Love Post-Valentine’s Dinner”. Sending you lots of warm vanilla hugs, xovox, Tracy



    Hot Buttered Vanilla-Rum


    ***This makes a lot, but it keeps really well in the freezer. The perfect reason to invite friends over for a movie night (and it goes great with hot, buttered popcorn!)



    1 lb. butter (I used unsalted)

    1 lb. brown sugar

    1 lb confectioners sugar

    4 Cups Vanilla Bean Ice Cream (I always use Rosalani’s Hawaiian Vanilla Bean Ice Cream)


    1 to 1 1/2 oz. Vanilla-Rum per serving

    Whipped cream

    Cinnamon, to sprinkle on top



    Combine sugar and butter in a heavy bottomed pot over medium heat, stirring often until butter is melted, sugar is dissolved and the mixture is somewhat bubbly around the edges. Remove from heat and stir in ice cream. Allow to cool. I then poured this mixture into a plastic pitcher that I put in the freezer to keep until I was ready to serve it.


    For serving a large crowd: I scooped out the entire amount and reheated it slowly in a large pot and re-pored it into the pitcher. For each serving, Jim measured into each glass an appropriate amount of Vanilla-Rum (we age ours in barrels), poured the glass or mug 1/4 full with the mixture and then filled the rest up with hot water from a kettle. Stir gently and top with whipped cream and cinnamon , if desired.


    For individual servings: Scoop out about 1/4 – 1/3 Cup of the frozen mixture and put it in desired mug. Pour hot water over it and stir it up. Top with whipped cream and cinnamon, if desired.


    Enjoy responsibly!



  3. A Vanilla Mary

    February 2, 2013 by



    A Vanilla Mary

    Friday Vanilla Libations from The Vanilla Chef

    I made this first with my sister who was visiting, oh, back ten years or so. She was a bartender at the time and said it was the best Bloody Mary she had ever had.   It is one of my favorite drinks, with or without the vanilla vodka.  Don’t forget to add your “salad” to the glass (ie, celery, olives on a cute pick, spicy pickled green bean, and, something I just read about–a crisp piece of bacon!  I’m going to try my bacon glazed with Vanilla Maple Syrup, or just make some of that bacon-y yumminess to go with my Saturday Vanilla Pancakes…Ono!)
    Vanilla Marys
    Makes one gallon of mix.  Add Vanilla Vodka to taste (1 1/2 ounces to a tall, well iced glass)
    • 46 ounces tomato juice
    • 10 ounces beef broth
    • 1 teaspoon coarsely-ground fresh black pepper
    • 1 teaspoon celery salt
    • 4 ounces fresh lemon juice
    • 5 ounces Worcestershire sauce
    • Frank’s hot sauce (which is our family favorite, but feel free to use your favorite)
    • Vanilla Salt (optional, for rimming the glass)
    • Add all ingredients (except vanilla vodka) into a one gallon pitcher and stir well.  Allow flavors to mingle for at least 20 minutes (if you can wait that long!).  Lightly moisten the rim of your glass with lemon juice (just take a wedge and rub it around the rim) and then dust with Vanilla Salt (put salt in a small saucer and lightly roll the rim to salt the edges.).  Measure in your Vanilla Vodka and add ice.  Fill up the remainder of your glass with Mary mix, stir, add your “salad” (see above).
    • ** Enjoy responsibly and have a wonderful Friday!

  4. Flavoring Alcohol With Vanilla

    February 2, 2013 by

    Flavoring your alcohol with vanilla is one of the easiest ways to take your drinks to the next level. We recommend one vanilla bean to every twelve ounces of alcohol. Slice the bean length wise and let sit in alcohol for 24 to 48 hours! Pull the bean out and store in an airtight container for later use. Enjoy your beverage. Love Vanilla!

  5. Making Vanilla Lemonade

    January 19, 2013 by


    For those of you who have had the opportunity to visit the Hawaiian Vanilla Mill in Paauilo, Hawaii you might of sampled a glass of our cool refreshing lemonade. Praised for its wonderful blending of flavors Vanilla Lemonade is known for its not to sweet, not to sour flavor. Making this wonderful drink at home is a sinch!


    – 1 Cup Vanilla Sugar/ or 1/6 of  a Vanilla Bean

    – 2 Cups Regular Sugar ( use 3 cups if using a vanilla bean)

    – 2 Cups Lemon Juice

    – One Gallon Water


    Combine all ingredients in pitcher. Stir thoroughly. Chill till cold. Enjoy!

    What the Vanilla is doing in this drink is amazing. Vanilla rounds out the acidity of the lemon and enhances the flavor of the sugar creating a prefect lemonade. A lemonade that’s not to sweet, and not to sour at the same time! Feel free to experiment with this recipe and leave your comments below!

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    43-2007 Paauilo Mauka Rd.
    United States of America