Flavour your mornings with some speciality sugars . Use them in your baking or sprinkle over your toast , they take your food to another altitude altogether .
If adding wet ingredients to your Flavored Sugar Recipes, shake them well in a larger container, then let them air dry. They will clump a little while drying, so shake again to break up the clumps before jarring.
Vanilla Sugar
Split 1 vanilla bean in half lengthwise and, using the tip of a sharp knife or a small teaspoon, scrape the seeds into 2 cups sugar. Add the vanilla bean and toss the sugar to incorporate. The vanilla bean should be completely buried. Put in an airtight container and store in the refrigerator. The vanilla flavor will become more pronounced over time.
It tastes great on a French toast.
Cocoa Sugar
In a food processor, combine ¼ cup of cocoa powder and 2 cups of sugar and blend. Store in an airtight container at room temperature.
Cinnamon Sugar
In a food processor, combine 1 tbsp of cinnamon powder and 2 cups sugar and blend. Put in an airtight container and store at room temperature.
Sugar And Spice
In medium bowl, whisk 1 cup sugar with 1 1/2 tablespoons ground cinnamon, 1/2 teaspoons ground ginger, and 1/4 teaspoon ground nutmeg until well blended. Transfer to an airtight container. Keep at room temperature up to 6 months.
Spices can be used as per preference . Ginger and Cardamom give an indian touch to sugar and taste great together.
Orange Sugar
Take 2 oranges and carefully peel the rind without any white pith. Arrange in a single layer on a paper towel and top with a paper towel too . Microwave for 2 mins or until dry and crisp . [checking every 30 seconds]. You can even oven dry the rind in an oven for 15 mins at 40 degree celcius . Or simply air dry it for a few days .
Blend finely in a food processor until fine powder . Mix in ¼ cup of sugar and process again till mixed properly.
Lime / Lemon Sugar
Same as Orange sugar .
Citrus Sugar
Grate peel of 2 limes, 1 orange, and 1 lemon; transfer peels to food processor bowl, along with 1/2 cup sugar. Pulse until well combined. Transfer sugar mixture to medium bowl; whisk in another 1/2 cup sugar until well blended. Spread on a large platter. Let stand at room temperature 1 hour. Transfer to an airtight container. Keep in refrigerator up to 1 month.
It Tastes great in a Sangria / Mojito / Ice tea / Lemonade / Hot tea as well .
Espresso Sugar
Process 1 cup of white granulated / castor sugar with 2 tbsp of espresso powder in a food processor. Instant coffee works equally fine. Store in an airtight container at room temperature .
It tastes amazing over a scoop of vanilla ice cream .
Coconut Sugar
Process 1 cup of white granulated / castor sugar with ½ cup finely ground dry coconut in a processor . Make sure coconut powder is fresh and don’t over process it . otherwise coconut can turn oily. Store in an airtight container in refrigerator .
Tastes great over bananas along with some cereal for a very Caribbean flavor .
Flavoured Sugar Cubes
Pour 1.5 cups of white granulated sugar in a large bowl. In another small bowl pour 2 tsp of Rose water / Orange blossom water / Fresh lemon juice. Mix it with 2 tsp plain water and 1-2 drops of food color.
Mix it thoroughly and then pour it over the sugar . Mix it well . It should feel like wet sand .
Pour onto a parchment paper lined baking sheet or a lined tray. With a palette knife pack it into a compact rectangle .
Use a sharp knife to cut ½ inch cubes . Let them dry for 30 mins befor separating them . Dry for 30 more mins.
You can also use a cookie cutter to make different shapes . Or even a silicon mould .
This quantity makes about 30 cubes . You can also use alcohol .
They look and taste great in a Mojito or any clear drink .
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