Months ago a great girl friend of mine sent me some Lavender Violet Vanilla Bean Sugar from Savory Spice Shop. In the months that it has sat in my pantry, I’ve stared down the bottle numerous times, racking my brain for uses. It looked so delicious and yet I could not thin of a single application for the flower-flecked sugar crystals.
This morning, in the height of hot chocolate season, two fantastic usages dawned upon me. First off, simply add it to your cup of cocoa. It will make even your office-supplied Swiss Miss packet taste like a decadent treat.
Secondly, add it to whipped cream. Whether you’re swirling it atop your mocha (double whammy!) or topping off some Sunday morning pancakes, the whipped cream while elevate any sweet. I can’t wait for the summer when I can use my secret weapon whipped cream on blueberry pies and raspberry trifles…
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