Bourbon Vanilla-Infused Sugar for Baking and Cocktails

My friend Pamela is someone you want to know.

She knits beautiful things, sews with care, and has a voice that could charm anyone.

*She really does all of that — she could probably sing while sewing and knitting at the same time. She’s that talented.

Our families get along wonderfully. A few weeks ago, as we were leaving her house, my kids suddenly announced they were “starved” after a day of constant grazing. Pamela immediately understood how much longer the drive home would feel with five complaining children. She quickly handed the kids a bag of snacks — chips, crackers and granola bars — and then gave me a jar from her pantry: Bourbon and Vanilla Infused Raw Sugar.

Back home, after tucking the kids in, I opened the jar. The scent of bourbon and vanilla filled the kitchen. I tasted a grain and was delighted — the caramel-colored raw sugar had absorbed the rich bourbon and fragrant vanilla, giving each bite a perfectly balanced flavor of caramel, vanilla and a whisper of bourbon.

Having this jar on the counter makes life sweeter. Pamela generously shared her simple method, and it’s as easy as boiling a cup of water.

Bourbon and Vanilla Infused Sugar

Scroll to the bottom for an easy-print version of this recipe.

Yield: About 2 quarts of infused sugar. Keeps indefinitely.

Ingredients:

4–6 whole vanilla beans, split lengthwise
8 cups raw sugar (turbinado or demerara)
6 teaspoons bourbon (use one you’d enjoy sipping for best flavor)

Begin by filling a wide-mouthed half-gallon jar about halfway with the raw sugar. Push the split vanilla beans into the sugar and add 2 teaspoons of bourbon.

Pour more sugar into the jar until it is about two-thirds full, then add another 2 teaspoons of bourbon. Secure the lid tightly and shake the jar vigorously to distribute the bourbon and vanilla through the sugar. Open the jar, fill the sugar up to the bottom ring, add the final 2 teaspoons of bourbon, tighten the lid again, and shake thoroughly. Store the jar in a cool, dark place for at least a week before using to allow the flavors to meld. As you use the sugar, you can top the jar off; simply replace the lid and shake each time.

If the sugar clumps or hardens, place a slice of apple in the jar, close the lid, and let it sit overnight. Remove the apple and stir the sugar before sealing again.

Bourbon and Vanilla Infused Sugar

Rebecca Lindamood

Crunchy, caramel-toned raw sugar infused with real vanilla beans and bourbon. Sprinkle it on cookies, cakes and muffins, or stir a spoonful into coffee, tea, or hot chocolate.

Ingredients

4–6 whole vanilla beans, split in half lengthwise
8 cups raw sugar (turbinado or demerara)
6 teaspoons bourbon (use a sippable bourbon for best results)

Instructions

Fill a wide-mouthed half-gallon jar about halfway with raw sugar. Press the split vanilla beans into the sugar and add 2 teaspoons of bourbon.
Add more sugar until the jar is about two-thirds full and pour in another 2 teaspoons of bourbon. Tighten the lid and shake the jar vigorously to mix.
Open the jar and fill the sugar to the bottom ring. Add the remaining 2 teaspoons of bourbon, secure the lid, and shake again. Store in a cool, dark place for at least a week before using. Refill and shake as needed when the jar gets low.