Several years ago I discovered the perfect sweet treat while having brunch with some friends. We were in a cute little cafe in the North Carolina mountains. I don’t remember the name of the cafe but I sure remember the cinnamon sugar topping they gave us for our french toast. It adds the perfect hint of sweet without going overboard on syrup. So, when I got back home, I set to work figuring out my own version.
It’s perfect on toast, waffles, oatmeal, bagels, or biscuits. When company comes I mix a about 1/2 a teaspoon into a small bowl of softened, unsalted butter or cream cheese to spread on warm muffins or croissants. The recipes makes a good sized batch and you won’t use very much at a time so I don’t need to make it very often.
To start with you’ll need:
- 2/3 cup white sugar (or Turbinado, if you prefer)
- 3 tablespoons ground cinnamon (higher quality is best)
- 1 vanilla bean pod (I use a spent pod after the seeds have been used for another recipe.)
- fresh nutmeg
Pour your sugar into a bowl and add in the cinnamon, stirring as you go. I use a fork to be sure it mixes in really well. Now, using a rasp or zester, grate just a little nutmeg into your cinnamon mixture (this should equal a large pinch). The nutmeg can be a bit strong but if you really like the taste you may want to add a bit more.
Add your Vanilla bean pod into a clean glass jar and pour the mixture over it. Easy, peasy, right? Well, almost. Seal the jar and store in your pantry for at least 4 weeks. You’ll want to shake it around every so often to make sure the Vanilla spreads pretty evenly.
I like to scoop out a smaller amount to keep in it’s own shaker and keep the main jar “marinating” in the pantry.
Mmmm, yummy goodness!
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