We make our own Vanilla Sugar with a process that takes about two weeks to complete. We chop up our finest bourbon vanilla beans and add them to a big bowl of sugar along with a bit of pure vanilla extract. The sugar gets hand-mixed several times a day while it dries and infuses. After a few days, we grind and sift the vanilla beans and add them back to the sugar to infuse for another week.
The result of all this is a lovely, rich-scented sugar with the distinct flavour of high-quality vanilla. It is good anywhere you’d use normal sugar, but is particularly wonderful on fresh fruit, in tea, in whipped cream and in delicate baking.
