Vanilla Sugar Recipe: Pantry Essentials

Today I am going to share another one of my favorite pantry essentials with you: vanilla sugar. This vanilla sugar recipe will make your taste buds so happy that you will thank me over and over and over. Yes, you will!

Vanilla sugar is simply sugar infused with the scent/taste of vanilla. It is super easy to make too. I’ll get to that in a minute. First, let me tell you a few of the ways you can use vanilla sugar.

I use it in my coffee (bye bye high calorie creamers), on berries, on Cheerios, on cinnamon toast, on pastries, and people love, love, love when you give it to them as gifts.

To make vanilla sugar you will need one jar, 1 vanilla bean, and one cup of sugar or sucanat. The recipe easily doubles too which is what I did. I have lots of little (okay, BIG) boys who like vanilla sugar in their coffee milk.

SIDEnote: Coffee milk is known as “Café au Lait” to my French counterparts. We just call it coffee milk here in southern LA. You’d be hard pressed to find one person here of Cajun descent (or who even knows someone of Cajun descent) who doesn’t know what coffee milk is. It is a staple growing up. Have you ever heard of it? 😉

  1. Split the vanilla bean down the center then vertically then cut the bean in half to fit in the jar. Add to the jar.
  2. Pour the sugar over the beans.
  3. Shake well.
  4. Allow the vanilla to permeate the sugar for at least two days before succumbing to the temptation to try it.

You will likely have to shake the sugar each day before use just to break it up since it tends to clump together. That is normal. Just shake it up and enjoy!

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  1. Kelly @ Wisdom Begun says:


    Never did hear of coffee milk. 🙂

    Where does one buy a vanilla bean? I must say, I have never seen them in stores and I would not know where to look for them.

  2. Thanks for the recipe! I have a great tip that works a treat. If you want to save your sugar, coffee, hot chocolate etc from getting hard and lumps from moisture, then just put a half a plain cookie in the bottle. The cookie absorbs any moisture and leaves your sugar loose and ready to use.

  3. I definitely know what “coffee milk” is…the name threw me off at first, because I’ve never heard it called that. I grew up with “cafe au lait” 🙂 🙂 🙂 Let’s see, I’m from the West Coast…born and bread, but I’d LOVE to visit Louisiana sometime 🙂 🙂 As a kid I remember someone calling it “milk coffee”…there’s the kid-friendly version and then there’s cafe au lait, more for adults, with espresso in it 🙂 🙂 Oh, LOVE this…and now I’m thinking I’ll have to find myself a cup somewhere today 🙂 🙂 I have to avoid sugar for a time, because my body doesn’t react well to it. However, I do have friends who can have all the sugar they want…lucky…and I do LOVE the scent/taste of vanilla 🙂 Love and hugs from the ocean shores of California, Heather 🙂

  4. Yum! I think I’ll make this for my mother-in-law’s birthday gift . . . thanks for sharing!!!

  5. Amy Reulet says:

    Amy, do you take the beans out or leave them in?


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