Yes that is a good one. I think I’ll mix some up myself. I have enough Hokey Pokey (Toffee Ice Cream) and I’ll use Caffe Latte as a sub for Lotta Latte. I’ll mix a 120ml that should last me a few weeks.
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Where do i get this?? Not sure ive seen it
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VTA Caffe Latte of course! It’s very similar flavor to Lotta Latte.
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Well that almost worked perfectly. I adapted that Toffee Nut Latte with all VT and was able to polish of several bottles of VT flavor. Except for Caffe Latte I still have a unopened 60ml bottle of that one. My adapted version
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Anyone interested in a Free 60ml bottle of VTA Caffe Latte?
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How is what? lol I’m a little confused
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Anyone try the Ultimate French Vanilla (FJ) yet?
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Yes …Its ok , i need to mix with it …WF frech V thick , TPA French V delux are better BUT i have used the WF and TPA multiple times and only SFT the Ultimate so hard to compare fairly
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I’ve single flavor tested and mixed with it. It’s like a French vanilla extract. Not a lot of creamy texture. Not like French vanilla (thick) WF or French vanilla deluxe TPA. It’s not bad, good vanilla taste. It’s strong to me, like 1-2 in a mix I think. Not a good main unless you want to build a custard or something else from it. I’ve had better. Taste is subjective. 
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I would agree with this assesment 100pct , but i havent mixed with it so…
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From our own beloved @Lynda_Marie!! This stuff is GOOD!!! Whip it up if you haven’t already. 
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I’ve just bought some but I haven’t opened it yet, maybe I should have waited for some reviews first as it doesn’t sound like it’s anything special going by the comments here.
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I think I mixed it up a couple of days ago, I definitely made one of Lynda’s recipes and I hope it was that one.
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I haven’t given up yet, I love French Vanilla so I’m going to see where I can take it. I’m sure you are familiar with it but here’s some notes I found on the subject that may be helpful in building a good French Vanilla.
"Vanilla bean varieties are often named for where they’re grown, like Madagascar, Tahiti and Mexico. That’s not the case with French vanilla. The name refers not to a vanilla variety but to the classic French way of making ice cream using an egg-custard base.
Regular vanilla ice cream made without eggs is called Philadelphia-style according to David Lebovitz, a Paris-based baker, chef and blogger.
French vanilla, of course, is both a taste and a scent that transcends ice cream.
Here’s how it’s defined by Mauricio Poulsen, director of creation and application flavors for International Flavors & Fragrances Inc.: “Today, in sensory terms, when we refer to French vanilla, it is when the vanilla flavor is caramelized, custard-like, cooked, egg yolk-like, slightly floral.”
I think I might try adding a Tahitian Vanilla to add to the floral quality.
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She did say the vanilla was good, just lacking body. I figure we can mix up our own body and see what’s what 
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