A friend brought me back some mexican vanilla from a recent trip. I have never used this type before and have a vague recollection of someone saying that it is extremely strong. Does anyone have any experience with it? Is it stronger?
Am going to play with it a bit tomorrow, so will let you know how it works for me.
I only use mexican vanilla in everything unless whatever I'm making has to be white white, like frosting or a white cake. The flavor is fabulous, to me its a bit more pronounced. You may want to use a little more than half of what your recipe calls for. I make a mexican flan that gets raves every time, and I use the mexican vanilla in it.