The sweetly spicy notes of lavender marry well with the smooth warmth of vanilla in this quick mixture, perfect for stirring into tea, sprinkling over sugar cookies and flaky pastries, or adding a subtle, surprising flavor shift to a silky crème brûlée or a delicate panna cotta. — J.C.W.1 vanilla bean
1 cup culinary lavender buds
2 cups granulated sugar
Stir lavender buds into the sugar. Slice down the side of the vanilla bean with the back of a knife, and then scrape the tiny seeds into the sugar. Bury the empty vanilla bean in the sugar. Stir and store in a cool place for one week. Sift out the lavender and the vanilla bean (it’s okay if the vanilla seeds remain in the sugar). Use as you would regular sugar.