سكر لاتيه الفانيليا

I stirred a spoonful into my hot cocoa last night and the espresso kick made it taste like a café dessert. Also used it to dust shortbread before baking and the edges caramelized beautifully.

The vanilla and espresso notes come through beautifully without being overpowering, and it dissolves effortlessly into hot cocoa. I’ve also rolled shortbread dough in it before baking, and the subtle caramelized crust it creates is a lovely touch.

I’ve been sprinkling it over my morning latte instead of plain sugar and the vanilla note really comes through without being cloying. It also made a mean batch of shortbread cookies this weekend—the coating gave them a nice subtle crunch.