Spiced Sugar
Bar Prep • mix
Description
A dry spiced sugar blend for rimming glasses, finishing cocktails, garnishing desserts, or sweetening hot drinks. Warm, aromatic spices are blended into granulated sugar for a stable, versatile bar ingredient.
History
Spiced sugar has roots in baking and spice trade traditions; bartenders and cooks adopted the idea to add aromatic complexity to drinks and desserts. Variations appear across cultures (e.g., cinnamon sugar, cardamom sugar).
Instructions
Step 1.
1) Ingredients: 1 cup (about 225 g) granulated sugar; 1 cinnamon stick (or 1 tsp ground cinnamon); 4 green cardamom pods; 3 whole cloves; 1/2 star anise (optional); Zest of 1 small orange or 1/4 tsp orange oil (optional — shortens shelf life).
Step 2.
2) Toast spices (if using whole spices): In a dry skillet over medium heat, toast the cinnamon stick, cardamom pods, cloves, and star anise for 1–2 minutes until fragrant (shake pan, don’t burn). Remove and cool.
Step 3.
3) Grind: Crush/toast spices finely using a spice grinder, coffee grinder dedicated to spices, or mortar and pestle until a fine powder. If using pre-ground spices, proceed to step 4.
Step 4.
4) Combine: In a bowl or in the grinder, add the sugar and the ground spices. If using citrus zest, add it now.
Step 5.
5) Blend: Pulse in a food processor or whisk vigorously until the spice is evenly distributed and the mixture is uniform in color. If citrus zest was used and the mixture becomes clumpy, lightly spread on a baking sheet and air dry for 1–2 hours to remove surface moisture.
Step 6.
6) Sift (optional): For a very fine, even texture, sift the spiced sugar through a fine mesh and re-mix any large particles.
Step 7.
7) Package: Transfer to an airtight jar or container. Label with the preparation date and variant used.
Step 8.
8) Usage: Use to rim cocktail glasses (moisten rim with citrus or spirit), sprinkle on desserts, or stir into hot drinks. Start with small amounts — the spice can be strong.
Storage
Keep in an airtight container in a cool, dry, dark place away from humidity. If fresh citrus zest or liquid extracts are used, refrigerate and use within 30 days. If clumping occurs, dry briefly in a low oven (100–120°C / 212–250°F) for a few minutes and cool before resealing.