Bazar Mexican Mocha Coffee Sugar plays on the Oaxacan tradition of adding cinnamon and chili to freshly ground cacao beans for hot chocolate. In this custom blend, earthy, aromatic cinnamon defines the chocolate’s flavor, coaxing out its fruitiness and tempering the bitterness without excessive sweetness. We use chipotle chili powder for its smoky depth, which pairs well with the spicy cinnamon and adds a subtle touch of heat. Use Mexican Mocha Coffee Sugar in your morning cup of coffee or to ramp up hot cocoa. We love its balanced yet bold flavor on all manner of breakfast foods: Sprinkle it over oatmeal with some sliced bananas and walnuts, or dust a little on pancakes or cinnamon rolls.

Our Caramel Vanilla Coffee Sugar comes from the Vietnamese tradition, picked up from the French, of using sweetened condensed milk to temper strong coffee. Vietnamese coffee beans are uniquely roasted with a little butter and sugar, giving them a uniquely caramelized flavor that comes through in the cup. Our blend is vanilla forward with a hint of maltiness and rounded creamy sweetness with just a hint of cinnamon.

Café brûlot diabolique, New Orleans' dramatic dessert coffee, requires a practiced hand and steady nerves to prepare. It's made by pouring hot coffee into a flaming mix of brandy, spices and orange peel. We capture the iconic flavors of the French Quarter in our spiced orange-flavored sugar, minus the risk.

This fragrant, spicy blend is inspired by the tiny, potent cups of coffee we found in the Middle East brewed with ground green cardamom pods. We round out cardamom's sharp spice with a touch of cinnamon, vanilla and a hint of bittersweet cocoa, as they do in Scandinavia.

Familiar yet fresh, our custom granulated honey-sugar blend features a complex mix of warm spices hinting of chai, lightened with a refreshing mint and lavender finish.

Evoking the earthy, floral flavors of India's garam masala, this blend combines buttery coconut with spicy ginger and other warming spices, including cinnamon, nutmeg, cardamom and coriander; its creamy caramel finish is great for sweetening black tea and rum-based cocktails. You can also use this blend to make a variation of our Spiced Orange Shortbread—dust over the shortbread before baking instead of the cardamom-sugar mixture.