Winter Spice Sugar

I like making a lot of small gifts from the kitchen to create nice gift bags for folks. I give them as stocking stuffers and also love to have a few extras waiting for any last minute gifts needed for guests, teachers, neighbors, etc. While I make a lot of herbal support for gifting - herbal tea, elderberry syrup, boo boo salve  - I also like making kitchen spice blends and food blends (spicy reishi cocoa, spiced sugar, chai mix, peppermint bark, etc.). This is super easy to make and put into those little jelly jars with a bow. 

Winter Spice Infused Sugar

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{wholly rooted}

Per 1 cup/200 grams of coconut palm or other sugar add:

{ingredients}

• 3 cinnamon sticks

• 3 star anise

• 10 cracked cardamom pods

• 15 whole cloves

• ½ nutmeg

• 1 Tbsp or more of dried orange peel

Pour your sugar into a canning jar large enough to hold it. Add the spices, sliding them down the sides and into the sugar gently. Tighten the lid, and gently turn and shake the jar to get the spices throughout the sugar. Let the spices sit in the sugar for at least one week, preferably a few weeks, to fully infuse. You can even help it along by gently dry toasting your spices before you place them in the sugar.

Keep it all for yourself and use as you go, or pour into smaller gift containers. Jelly jars or canning jars work great. You can take out the spices before packaging the sugar, but leaving in a cinnamon stick or star anise on top is a nice touch.

Published October 23, 2022