Brown sugar with holiday spices

Where to use Christmas sugar

Explore its spicy and sweet flavours

This spicy sugar can be used in many recipes: use it in a cream sauce for chicken, apple tart, or a spicy sorbet … 

Why not use this exotic mix with its notes of cinnamon and clove to caramelize your crème brulée!

How to get the best from your Christmas sugar

Our recipe ideas for Christmas sugar:

·         spicy crème brulée: sprinkle with Christmas sugar then caramelize using your kitchen blowtorch;

·         Christmas treat: sprinkle Christmas sugar over mashed banana;

·         Caramelized chicken: marinate your chicken legs in olive oil, orange juice, lemon juice and this spicy sugar to sweeten the sauce then caramelize the meat;

·         Christmas brioche: replace the sugar in your recipe with Christmas sugar;

·         Christmas biscuits: add 3 tablespoons of Christmas sugar to your dough;

·         Christmas shortcrust pastry: add 3 tablespoons of Christmas sugar to your dough;

·         Spicy vanilla cake: replace the sugar in your recipe with Christmas sugar.

Traditional Weckmann or Stutenkerl

Ingredients

800g flour;

1 packet fresh yeast;

150g butter;

100g Christmas sugar; 

1 egg yolk;

½ litre whole milk.

Method

Warm the milk slightly then crumble the yeast into the milk and leave to rest for 5 minutes.

Mix all the ingredients together and knead by hand for 10 minutes. Leave to rise for 1 hour in a warm place (e.g. in the airing cupboard or near a radiator).

Knock the air from the dough then make the little men, place on a baking tray covered with baking parchment and set aside for 30 minutes.

Mix 1 egg yolk with some water then brush your men with this glaze before baking for 25 minutes to 180°C.

Scrumptious for breakfast or with a cup of afternoon tea, all the family will just love these spicy little men!

The aromas of Christmas sugar

Its gentle sweet and spicy notes immediately give that delicious Christmas flavour with aromas of cinnamon, clove and ginger.

Loved by young and old alike! 

This Christmas sugar is a delicious blend of cane sugar and the traditional “Christmas” spices used in gingerbread (cinnamon, green aniseed, clove, ginger, cardamom). A few spoons of this sugar will give a new twist to some of your favourite recipes both sweet and savoury. Sprinkle this Christmas sugar on a natural yoghurt, in your cake mixture, on fruit tarts, or even with braised chicory, and Christmas turkey.

This mix is ideal for cooking with children, who just love making biscuits with cookie-cutters!

The sugar used in this Terre Exotique recipe is completely natural without any chemicals or artificial flavourings.

Where does Christmas sugar come from?

The sugar in this recipe comes from La Reunion

Sugar cane was first brought to La Reunion in 1663, and at the time was used by the settlers to make alcohol. Exports of sugar cane is the 2^nd largest source of income for La Reunion, tourism being the main source. Whether sugar cane is used for brown sugar, white sugar or for making rum, it is one of the islands greatest treasures!

Sugar cane is produced traditionally in La Reunion. Large rollers are used to crush the sugar cane to extract its natural juice. The juice is then strained and boiled so that the water evaporates. Once the large vats of sugar cane have cooled they are spun in a centrifuge to help the sugar crystals form. Then your sugar is ready to be shipped to you!