Panela + Vanilla
Our ancestors knew that a spoonful of sugar helps the medicine go down. As an herbal ally, sugarcane synergistically helps the herbs it is paired with penetrate deep into our body. So we sought the highest quality, organic, unrefined Panela and organic Madagascar Vanilla powder to create this special product: Panela + Vanilla.
What is Panela
Panela, is unrefined whole sugar cane. Freshly pressed sugarcane juice is slowly simmered in open kettles and poured into molds to dry, preserving the cane’s natural minerals, molasses, and warm caramel notes. It has long been valued as a fortifying food, used in beverages, baking, and folk remedies for energy and digestion.
Madagascar Vanilla
Madagascar vanilla, grown on the island nation of Madagascar is the gold standard of vanilla: its orchids are hand-pollinated, and the green pods undergo a meticulous curing process; sweating, drying, and aging for months to develop a deep, intoxicating creamy aroma.
Panela and Vanilla
Together, our Panela and Vanilla features organic panela and organic Madagascar vanilla to create an intoxicating blend that offers a complex array of trace minerals and an intoxicating depth of flavor. Stir into tea, coffee, lattes, or sprinkle over desserts. Simply melt a spoonful in hot water for an energizing elixir -- the traditional way panela is consumed. It's also the secret to our perfected chocolate chip cookies (recipe below!).
- 3/4 cup (168 g) *unsalted* butter
- 1/2 cup (200 g) packed light brown sugar
- 2 tablespoon Panela + Vanilla
- 1/4 cup (50 g) granulated sugar
- 1 large egg + 1 large egg yolk
- 1 tablespoon pure vanilla extract
- 1 3/4 cup (220 g) all-purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon kosher salt + more flaky seat salt for sprinkling
- 1 1/2 cups (255 g) semi sweet chocolate chips or roughly chopped chocolate
1. Brown butter in saucepan
2. Mix cooled butter with eggs, sugar and vanilla
3. Add flour, salt, baking soda and chocolate chips.
TIPS: Take the extra step to brown the *unsalted* butter as it adds a nuttiness that elevates the flavour of the dough. Leave dough in the fridge overnight or at least 3 hours (very important as it solidifies the butter and allows for a crunchy exterior and chewy interior. Avoid overmixing the dough and if you can -- use the best vanilla extract & semi-sweet chocolate chips!
