Prep 48 hrs
Cook 5 mins
This spiced sugar can be used in place of sugar in almost any recipe! I've selected a variety of exotic spices inspired by a cup of Indian chai, but feel free to mix it up for your personal taste! Try and use whole spices so that you can toast them and grind them yourself, much better flavours. One spice, ajowan gives a great peppery caraway taste, the others combine to form an exquisite, exotic aroma! I use white sugar so that the spices come through.
- 4.92 ml ajowan seeds
- 4.92 ml dried mint
- about 20 whole cardamom pod
- 4.92 ml dried rose petals
- 2.46 ml whole fennel
- 4.92 ml whole cloves
- 2 whole cinnamon sticks
- 2.46 ml dried ginger
- 946.36 ml fine granulated sugar
- 4.92 ml pure vanilla extract
- Combine all of the spices in a cast iron pan. Turn the heat to medium and stir the spices until you smell their beautiful oils filling the air.
- Remove spices from pan just as they start to crackle. Transfer to a mortar and pestle.
- Grind spices roughly, not worrying about getting it perfect, just break open the toasted spices. This will release an overwhelming smell of wonderfullness.
- Put the sugar in a large bowl and spritz/sprinkle the vanilla, stirring until the sugar is evenly light brown from the vanilla. It will combine if you stir it enough.
- Mix the spices with the vanilla sugar and leave the bowl uncovered overnight.
- The next day, the vanilla will be dry and sugar will have become like a hardened sand castle. Scrap at it and break it up until it is smooth.
- Cover the sugar bowl and leave overnight.
- The next day, sieve through a screen.
- Store your delicious Chai Vanilla Spiced Sugar in an airtight container. It will keep for several weeks. Great in earl gray tea, cinnamon buns, on toast with butter, you name it, it's great.
- Please Enjoy!