How To Make Infused Sugars: Chai, Vanilla + Lavender

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Hello everyone and happy September! I hope you all had a wonderful summer full of lots of fun memories. Every year my husbands family has a huge baking weekend to make Christmas cookies, (which isn’t until December obviously), but we have started to make our own vanilla sugar months in advance to ensure it is well infused for our favorite vanilla crescent cookies. (My husbands family background is Czech so I am sure there are a few of your out there who make Vanilkové Rohlíčky over the holidays!). Rachel Korinek | Two Loves Studio

So it is time, and we have made a big batch of vanilla sugar for the holidays. We also whipped up a batch of chai infused sugar and lavender sugar to add to our favorite baked goods over the coming months. They make for wonderful DIY gifts if that is your thing. Those foodies in your life are sure to appreciative!

Each recipe makes a cup of sugar, and you can either make a big batch now and store it for a couple of months then divide into little jars for gifts closer to the gift giving season. Or add straight into the jars you intend to give. (Which ever you have space for storing I guess!). Any of the recipes can be divided up once the flavors have been added. If you intend to split up the vanilla sugar, just divide the bean up into 3 parts and add the seeds and pod to the sugar. I would stick to 3 small jars for each bean so as to get maximum infusion!

You can totally eat the lavender buds, but I would remove the chai spices before adding the sugar to any treats. I like to keep the chai spices mostly whole so they are easy to remove before using. You can however use a mortar and pestle to break the spices up if you wish. Time to start collecting jars!

Chai Sugar Ingredients 1 cinnamon stick ¼ teaspoon whole cloves 4 teaspoons cardamom pods 4 whole star anise 1 teaspoon ground ginger 1 cup granulated sugar

Directions: Chai Sugar Gently crush or break the cinnamon stick into half. Add the cinnamon pieces, cloves, cardamom pods, star anise and ginger to the sugar. Stir and store in an airtight container for a few weeks. Remove spices before adding to your favorite cookie recipe.

Rachel Korinek | Two Loves Studio

Rachel Korinek | Two Loves Studio

Rachel Korinek | Two Loves Studio

Lavender Sugar Ingredients 1 tablespoon culinary lavender 1 cup granulated sugar

Directions: Lavender Sugar Add the lavender to the sugar and stir through. Put into an airtight jar and shake. Store for a couple of weeks up to a couple of months. For finer sugar and lavender buds, you can pulse the mixture in a food processor. Add to your favorite cookie recipe for a floral palate.

Rachel Korinek | Two Loves Studio

Rachel Korinek | Two Loves Studio

Vanilla Sugar Ingredients 1 vanilla bean 1 cup granulated sugar

Directions: Vanilla Sugar Slice the vanilla bean lengthways and remove the seeds. Stir the seeds through the sugar. Store in an airtight jar with the vanilla pod for a few weeks or until ready to use. For finer sugar, you can pulse the mixture in a food processor. Add to any baking recipe or holiday cookies (or your coffee or tea!).

Rachel Korinek | Two Loves Studio

Rachel Korinek | Two Loves Studio

Rachel Korinek | Two Loves Studio

What’s your favorite infused sugar flavor? - Rachel

TIP FROM HOLLY: These also make for great party gifts for your guests to put near each plate on the table with a little tag with the guest's name on it - they can take it home and it serves as a seating card.

(Photography, Styling, Recipes and Text: Two Loves Studio)