And I used only about 6
teaspoons of vanilla since the coconut milk was vanilla flavored.
Not exact matches
Since I love cinnamon - laced Mexican chocolate, I tossed in more than a
teaspoon (less than a tablespoon)
of freshly ground cinnamon and a dollop
of vanilla extract made with Madagascar bourbon and Tahitian
vanilla beans.
Since I've been on an almond kick lately, this time I decided to replace some
of the coconut with almonds (about 3 ounces) and added a
teaspoon of almond extract in addition to the
vanilla.