Bigallet Vanilla Syrup 1 L

Vanilla syrup is usually where a café cuts corners, because vanillin is cheap and real pods are not. This one is made the other way round: Bigallet infuses whole Bourbon vanilla pods from Madagascar in house, which is why the colour is golden rather than clear and why the length on the palate is what it is.

The nose is the rich, deep perfume of a pod that matured slowly. The palate is round and frankly indulgent, and it holds up when it is diluted, which is the real test.

The iced vanilla latte

One espresso, a spoonful of syrup, cold milk, a full glass of ice, in that order. Stir the syrup into the hot coffee before the milk goes in or it will sit at the bottom. This is one of the most requested drinks in Cambodian coffee shops between March and May, and the difference between a good one and a poor one is almost entirely the syrup.

Everything else it does

Into whipped cream before beating. Over a fruit salad, over pancakes, over roasted pineapple. In a rum cocktail, where it does more work than sugar syrup. In hot milk for a child at the end of the day. And brushed onto a sponge cake, which is a pastry chef’s use and an excellent one.

One litre, professional format. Case pricing for cafés and hotels through our professional page.