DIY: Scented Sugar

Ever had scented sugar? It's lovely. It's not flavored, per se, but since we pick up most "flavors" via scent anyhow...it might as well be. I discovered this recipe for lavender-vanilla scented sugar a few years back when I went on a hot tea + lavender kick. It changed the way I drink tea.

Plus, you can put it on SO MANY OTHER THINGS - cookies, pancakes, cupcakes, pies, coffee, iced tea (new discovery thanks to Mom). It's good in pretty much anything.

The magic comes from the light, oh-so-subtle scent. You get the kick of sweet from the sugar that you would normally...but then there's this extra little happy with it.

This blog (Joy the Baker) has a FABULOUS tutorial on how to put it together, but I also threw in a few of my own images below (in case you're into sub-par photography and snowman blankets).

I made these recently to give as hostess gifts for the lovely ladies who threw my shower. I like that they have a personal touch to them...plus who doesn't love sugar?

Enough of that, let's get to the good stuff!

Lavender-Vanilla Scented Sugar: How-To

What You'll Need:

1 cup sugar

1 vanilla bean

1 tsp lavender

What You'll Do:

1. Pour your sugar into a medium sized bowl (easy enough).

2. Split the vanilla bean down the center and scrape out the teeny, sticky little beans. I like to use a spoon for this because the tip of the spoon helps open the bean (without accidentally poking yourself with a knife). Reserve the empty pod.

3. Add the vanilla beans to the sugar. Slowly integrate the vanilla into the sugar by pressing it into the bowl with the back of your spoon. My photos below don't depict this well...but it works best if you use the side of the bowl to press against and slowly incorporate more and more sugar into the seeds. Then, once you have a fairly uniform mixture, stir well to distribute.

4. Add in the lavender, pressing the petals to release the oil. Combine well.

At this point it should smell pretty darn awesome. Avoid the impulse to immediately go make tea. We're almost done!

5. Pour into a pretty glass jar, adding the reserved vanilla bean pods half way through and covering with remaining sugar. The jars pictured hold about 1.5 batches each. 

6. Top with a couple sprigs of lavender (optional...just makes it look all fancy-pants), then tie with a ribbon or twine and you’re done!

See how easy? And this recipe is super versatile. You could use lemon zest instead of vanilla...or mint leaves...or rose petals...or violets...or just about anything. Mix to your hearts content then just use as you would regular sugar. 

Enjoy!