I like making a lot of small gifts from the kitchen to create nice gift bags for folks. I give them as stocking stuffers and also love to have a few extras waiting for any last minute gifts needed for guests, teachers, neighbors, etc. While I make a lot of herbal support for gifting - herbal tea, elderberry syrup, boo boo salve - I also like making kitchen spice blends and food blends (spicy reishi cocoa, spiced sugar, chai mix, peppermint bark, etc.). This is super easy to make and put into those little jelly jars with a bow.
Winter Spice Infused Sugar
Per 1 cup/200 grams of coconut palm or other sugar add:
Pour your sugar into a canning jar large enough to hold it. Add the spices, sliding them down the sides and into the sugar gently. Tighten the lid, and gently turn and shake the jar to get the spices throughout the sugar. Let the spices sit in the sugar for at least one week, preferably a few weeks, to fully infuse. You can even help it along by gently dry toasting your spices before you place them in the sugar.
I am a certified aromatherapist, clinical herbalist, organic gardener, plant conservationist, photographer, writer, designer, artist, nature lover, permaculture designer, health justice activist, whole foods maker, and mother of two unschooled teens in south central Wisconsin.