Christmas Vanillaby The Vainilla Republic
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Made for sharing

A little vanilla. A reason to gather.

Choose a recipe. Invite someone into the kitchen.

Vanilla shortbread
01 · Bake & share

Vanilla shortbread

15 min prep · 35–40 min bake · cooling

You’ll need

16 pieces

  • 227 g salted butter, softened
  • 113 g icing sugar
  • 240 g plain flour
  • Seeds of 1 vanilla bean
  • ¼ tsp salt

Contains wheat and milk. Vanilla-bean adaptation.

Make it together

A tin on the table. An open invitation to stay a little longer.

  1. Heat oven to 165°C. Line a 20 cm square tin.
  2. Blend butter, sugar, seeds and salt; mix in flour. Add up to 1 tbsp water if needed.
  3. Press into tin; prick with a fork. Bake until golden, 35–40 minutes.
  4. Rest 10 minutes; cut while warm. Cool completely.
Adapted from: King Arthur Baking · PJ Hamel
Vanilla hot chocolate
02 · Slow evenings

Vanilla hot chocolate

15 min total

You’ll need

2 mugs or 4 small cups

  • 500 ml whole milk
  • 130 g dark chocolate, chopped
  • ½ vanilla bean, split
  • Brown sugar to taste, optional

Milk-based recipe; check chocolate allergens. Our variation adds vanilla.

Make it together

Chocolate, vanilla and a pause at the end of the day. Put the kettle aside and take out a saucepan.

  1. Warm milk with the pod and scraped seeds for 5 minutes. Remove pod.
  2. Off the heat, whisk in chocolate until smooth.
  3. For a thicker drink, stir over gentle heat for 2–3 minutes. Sweeten if needed; serve warm.
Adapted from: David Lebovitz · Parisian Hot Chocolate
Strawberry panna cotta
03 · Make ahead

Strawberry panna cotta

15 min prep & cook · at least 4 h chilling

You’ll need

4 portions

  • 150 ml milk
  • 400 ml double cream
  • 60 g sugar
  • 1 vanilla bean, seeds scraped
  • 2½ gelatine sheets; check packet strength
  • Strawberries to serve

Contains milk and animal gelatine. Keep refrigerated.

Make it together

Prepare dessert before your guests arrive. The evening is yours to enjoy.

  1. Soak gelatine in cold water for 5 minutes.
  2. Bring milk, cream, sugar and seeds to a gentle simmer; remove from heat.
  3. Squeeze gelatine; stir into warm cream until dissolved. Divide into four glasses.
  4. Refrigerate at least 4 hours until set. Add strawberries.
Adapted from: Good Food · Elena Silcock
Vanilla poached pears
04 · Weekend breakfast

Vanilla poached pears

10 min prep · 15–20 min cook

You’ll need

2 portions

  • 2 small pears
  • 100 g sugar
  • 200 ml water
  • Juice of ½ lemon
  • 1 vanilla bean, split

Firm, ripe pears hold their shape best.

Make it together

Spoon over your usual porridge or yogurt. A familiar breakfast gets a little ceremony.

  1. Peel, halve and core pears.
  2. Dissolve sugar in water with lemon, pod and scraped seeds.
  3. Add pears; cover the surface with baking parchment. Simmer 15–20 minutes until tender.
  4. Remove pod. Serve pears with a little syrup over prepared porridge or yogurt.
Adapted from: Good Food · Cassie Best
Vanilla whipped cream
05 · Finishing touches

Vanilla whipped cream

10 min total

You’ll need

About 2 cups

  • 240 ml cold whipping cream, 35% fat or more
  • 15 g icing sugar
  • Seeds of ½ vanilla bean

Contains milk. Overbeating makes cream grainy. Vanilla-bean variation.

Make it together

A bowl of berries, a slice of pie, a birthday breakfast. Sometimes the finishing touch makes the occasion.

  1. Put cream, sugar and seeds in a cold bowl.
  2. Whisk at medium-high speed, checking frequently.
  3. Stop when soft peaks hold with a slight bend. Spoon over dessert; refrigerate until serving.
Adapted from: Sally McKenney · Homemade Whipped Cream
Vanilla pastry cream
06 · Baking foundations

Vanilla pastry cream

25 min prep & cook · 4 h chilling

You’ll need

About 3 cups

  • 568 g milk
  • 132 g sugar
  • 28 g cornflour
  • 6 egg yolks
  • 113 g butter
  • ¼ tsp salt; seeds of 1 vanilla bean

Contains milk and eggs. Keep refrigerated. Bean adaptation.

Make it together

For filling baked tart shells or layering with fruit. Make the cream today, assemble when everyone arrives.

  1. Heat milk and seeds. Whisk sugar, cornflour, salt and yolks separately.
  2. Slowly whisk in half the milk; return everything to saucepan.
  3. Whisk until bubbling centrally; cook 1 more minute.
  4. Strain; stir in butter. Cover surface and refrigerate 4 hours. Whisk smooth.
Adapted from: King Arthur Baking · David Turner

Recipe photographs are serving inspiration. Recipes are editorial adaptations of the credited sources.

The little touches they’ll remember.

A place setting with a personal touch

A place setting with a personal touch

Make it yours

Slip two cooled vanilla cookies into a food-safe bag. Tie on a handwritten name card and place it beside each napkin. Keep ribbon and decorative greenery outside the bag; add an ingredient note for your guests.

Let everyone finish their own dessert

Let everyone finish their own dessert

Make it yours

Arrange small bowls of berries, cookie crumbs and vanilla cream beside individual desserts. Add simple labels and a separate spoon for each topping. Keep cream chilled and bring out small portions as needed. The decorating becomes part of being together.

Give a recipe, make a date

Give a recipe, make a date

Make it yours

Pair a sealed vanilla product with a handwritten recipe card and an invitation: “Shall we bake this Sunday?” Wrap in cream paper with a deep green ribbon. Add a small card for the story behind your favourite family dessert.

From pantry to table

One little ingredient. So many possibilities.

Cookies and vanilla

Make it everyday.

Vanilla powder for everyday kitchen moments. Follow the label and your recipe.

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