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A milkshake made from Masala Chai ice cream.
RF (SC) Masala Chai
Everything you could ask for in a Chai concentrate.
TFA VBIC/ TFA Malted Milk/ FA Vienna Cream/ FA Fresh Cream
This is the milkshake. The body is provided by the VBIC all the wholesome goodness you need in a milkshake. Malted Milk gives us a solid maltiness where we need it, and fresh cream lends a great dairy booster. Vienna Cream really brings the whole thing together like magic.
You can sub FW Hazelnut for the TFA Malted Milk in a pinch at 0.75%. Feel free to add a bit of FLV Rich Cinnamon and/or Koolada if that is your kinda thing.
The 1st layer of this fabulous dessert is the crust. In the edible recipe this is made up of flour, butter and crushed pecan. To accomplish a realistic representation of this, I started with FW Butter Pecan. This is an amazing flavor. And added to INW Biscuit, it forms the perfect crust needed to mimic the dessert.
Our next layer above the crust is a mixture of cream cheese, powdered sugar and whipped cream. This layer has a particularly thick mouth feel to it. It's thick. And it's heavy. To accomplish this I chose the obvious LA Cream Cheese Icing along with CAP's Vanilla Whipped Cream. This mixture still needed a boost imho in terms of thickness and sweetness. That's when I added FA Vienna Cream(thick and somewhat buttery). TFA Meringue is used for 2 things-the powdered sugar of this layer and enhances the following layer.
The next layer is just...awesome. Its pistachio pudding and milk. I used TFA Pistachio for its' lovely sweet flavor. To that I added a bit of INW Marzipan & FA Almond. TFA Meringue was added to make the mixture more of a milky pudding-like consistency.
And the last layer is simply....whipped cream. Mmmm. I also wanted to bring out the inherent sweetness of several concentrates so I added a bit of EM, which performed this action perfectly.
Included below is the actual edible recipe. Whip it up. I think you'll really enjoy it!!
1 1/2 cup flour
1/2 cup softened butter
1/2 cup chopped pecans
1(8 ounce) package cream cheese(I actually use 12 ounces for a thicker layer)
2/3 powdered sugar
1(16 ounce) container Cool Whip
2 3/4 cups milk
2(8 ounce) packages instant pistachio pudding mix
Preheat oven 375°
Add butter, flour, and nuts to food processor. Pulse until a crumbly dough forms.
Press mixture into 9x13 pan & bake for 15 minutes. Set aside to cool COMPLETELY.
Beat cream cheese, powdered sugar and 1/2 container Cool Whip with electric mixer. Spread over COOLED crust.
Beat milk & pudding mix with electric mixer on low setting. Let stand until set. Carefully spread over cream cheese layer.
Spread the remaining half of Cool Whip over the pudding layer.
If desired, top with additional chopped pecans, pistachios, almonds, or walnuts.
Cover & refrigerate one hour. Cut into squares & serve. Store in refrigerator up to 5 days
I like this as a shake and vape but of course with all the creams, it improves vastly after 3-7 days. My problem is, I just can't WAIT that long!! 70% VG is preferred for the thick mouth feel of the creams.
A rich creamy melondrama inspired by kopel's Mango Beauregarde.
Thx for the idea Christopher.
Honeydew plays the main role while the Guanabana, coconut and Jasmine blows a tropical and floral breeze over the rich creams. Well balanced cocktail that will make you smile :D
First time use Honeydew SC from Real Flavours. Use 0.5-2.5%
Solo test 2.5% 80/20, Great flavor here, It's a sweet, bright, and fresh flavor, no harshness, no throat hit, It's super smooth and pairs perfectly with other melon aromas. I tried it with cantaloupe, papaya, watermelon and cream.
A pine-lime meringue pie
Cheesecake and sugar cookie make the base with the meringue to add a texture. Pineapple and lime together make a good pairing with a touch of coconut for a creaminess and help with the tartness. A little cream just to finish it off.
As a shake and vape it is ok.
After a day it will sit quite nicely
A week the creams will have blended and make for a nice vape.
Pensando al tazzone di latte con cereali,mixando la cheesecake con la meringa e vienna cream.La meringa da la giusta cremosita' e la vienna cream la dolcezza.Se la si vuole meno cremosa abbassare a 0.5% la meringa.Ho scelto la peanut della parfumer perche' e' la mia preferita essendo la piu' cremosa,in questo caso mi da piu' cremosita' e quel sapore di nocciolina che non guasta mai.Infine la scelta del marzapane per dare supporto alla dolcezza della vienna cream.