I buckled down and finally gave homemade vanilla sugar a try. I had used the seeds of 1 Tahitian vanilla bean in a buttercream frosting, then dropped the skins in an airtight canister filled with about 1 1/2 cups of sugar in it. Let it sit for a few weeks, shaking every once in a while. So, can you taste a difference?
Most definitely. I use this every time I make coffee -- somehow this simple sugar transforms humdrum coffee into fantastic, beangasmic coffee. Not too shabby!