Conventional brown sugar is simply white, refined sugar moistened with molasses. On the other hand, raw muscovado sugar has a rich, earthy and almost smoky flavor, as well as a high molasses content. India Tree’s moist-textured variety, processed in Mauritius, can be substituted for dark brown sugar in any recipe (we tested this) or used to add extra flavor to coffee, tea or cocktails (perfect in an Old Fashioned).
Much of the world enjoys raw or less refined sugars that retain their natural, earthy, fruity flavors and more robust textures. At Milk Street, we use them in desserts but also in savory dishes, from marinara sauce to braised beef.
We test everything we sell. Here’s how we’d use this.
Try muscovado sugar in blondies or gingerbread for extra dimension, or showcase its complex flavor in our Brown Sugar Tart. Its earthiness works great in savory applications, too, especially in rich meat dishes such as our Colombian Braised Beef (Posta Negra).
Try muscovado sugar in blondies or gingerbread for extra dimension, or showcase its complex flavor in our Brown Sugar Tart. Its earthiness works great in savory applications, too, especially in rich meat dishes such as our Colombian Braised Beef (Posta Negra).
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