Half a teaspoon or somewhat less into a large mug and your coffee will exude a nice vanilla aroma... I use monkfruit for sweetening and a bit of half&half as creamer, for my low carb coffees. Took some finagling to figure out the sweet spot with maximum flavor without alcoholic taste; but it's there to be found. Unlike some other extracts I tried, Watkins vanilla does work for drinks. It also works in tea and I'm looking forward to making London fogs with it. I'm planning on getting their rum extract in my next order, and if it works... you'll be hearing about my pina colada coffee and tea. Could the flavor be better? That's almost always the case, but the quality is fair, especially considering the price point, and the convenience you get.
UPDATE: Yes, their rum works great for flavoring coffee too, it's my new favorite. If you like rum in sweets, check it out. I made rum coconut and pina colada coffee successfully already with coconut milk/coconut milk powder as creamer, pure monkfruit powder and rum extract. And for pina colada, also an ounce or two of pineapple juice from the can. Planning on getting their famous caramel also.
UPDATE 2: the flavor is vanishing rapidly out of the vanilla extract! I didn't notice at all that it was a clear bottle since the extract was dark brown. Ahhh I had them outside on the counter (facepalm). Light kills extracts... Rum is in a dark bottle and also I kept it in its box so it wasn't affected like that. I moved all into the fridge and ordered black frosted bottles with dropper pipettes for the current stock that's outside the fridge (and even that I'll keep in a cabinet). So don't make my mistake! This is totally my mistake, as proven by the rum doing fine. I am not sure why they put extracts into clear bottles, but they do.
Water, sugar, glycerin, vanilla extract (water, alcohol, extractive of vanilla beans), alcohol, natural flavors, fruit juice (color).
