this started off as a recipe for my Queen “Yams for the Queen” when she asked for a recipe for the yams we have during holiday season. when i made a bottle for myself, i added the cardamom and thought it added a little character to the mix. this is a very simple recipe and can be made with or without the cardamom…
the vape trail from this mix is pretty convincing: there must be someone downstairs cooking holiday yams!
Before I even began mixing, I knew I was going to have a stab at something similar to Claim your throne - but I also knew I wanted it to be sweeter, and have a more caramel edge. CYT has brown sugar in the mix afaik, and the butterscotch is a little weak. I’m liking this one, if you have ever had wether’s original candy? this tastes very like that. A warm, creamy butterscotch with a caramel after taste I’m happy with it thus far anyway, I think it’ll age well too. I might even ramp the butterscotch and caramel a little next time.
Just trying some cappuccino flavors with what I have left. Open to possible improvements on this! Let it steep for about a week and the cappuccino taste is quite pleasant.
Did not post here in a while been sick all of last week couldn’t taste anything. If you have a cold and you face feels like a clogged drain try this its pretty strong but after 2-3 days it mellows down and works entirely better than cough drops!!
I don’t think this is for everyone, but it’s good for me. I’ve been working on this for about 4 months. I finally got to something good. Much better than my earlier versions.
Sweet Nutty Honey Caramel.
If you want a lighter version try adding Butter Cream or a Sweet Cream. I overloaded my earlier versions , so I dropped some flavors and lowered some %s. I’m happy with this now.
Steep a minimum of 1 month. It take time for the honey to turn from cat piss to sweet. No shortcuts here. I think it will get even better with further steeping.
Me too… It is one of my favorites. The nut blend in this recipe is awesome. I think with a bit of tweaking you can get several nutty candy bar recipes from this mix.
Caramel is one of the main notes in this recipe. I’m really not sure which one to recommend. I have Cap and FA, but I prefer TPA. Use whichever is your favorite at about 3/4 single flavor strength. Don’t make a lot until you see how you like tho.
This turned out a lot better than I expected. It’s really moreish. And I’m not a big peach juice fan in general. It was my partner requested a peach ice cream, which I made for her [with more peach and VBIC, no cheesecake and less Mango with a hint of strawberry], and decided to try a yogurt version. Happy with that
Give this a month to steep. Or, if you have a different Almond you want to sub for the MF - steep time would be more or less dependent on that flavor. I say a month due to the MF Almond, otherwise it would really be more a SNV. This is some good stuff.
That looks great. Are you finding that Honey Bee to be some wicked strong stuff too? I have some recipes I made to test it when I first started using it and I was at 1%. Oh my lol.
Be ye not deceived…Honey Bee is very strong. Now in my recipe above it could actually use a tad more. Maybe 0.4 or so. Baklava is pretty rich with honey so there’s room to make it more honey-er
Also I want to say that the recipe above is kind of a WIP. I want to try and nail the essence of Baklava, although there’s a texture thing that will never be replicated in liquid form. So while this doesn’t necessarily taste a lot like Baklava (hence the spelling) it’s still a damn good juice. I’m wondering…does anyone make a good Croissant flavoring? That might work better for the pastry portion. Certainly nothing doughy or even bready…not a pie crust or cake. I’m on the hunt.
I am not sure how you would replicate a croissant flavor. Maybe TPA Rice Crunchies would be a start? Try that with Joy maybe. Just taking stabs at something here. Croissant is such a light flavor, and another one of those breads that is more texture than flavor. One thing I do that may sound silly is if a texture is getting in the way of flavor, eliminate the texture. So if you smash a croissant down until it is a flat bread and taste it you will have a better idea of the flavor. Sounds silly I know. But hey, it works for me.
I’m happy with it thus far anyway, I think it’ll age well too. I might even ramp the butterscotch and caramel a little next time.