Espresso Flavored Sugar Cubes Recipes
HOMEMADE ESPRESSO SUGAR CUBES
Making your own sugar cubes is economical and fun, plus they make great homemade gifts! Wrap them in a cellophane bag tied with a pretty ribbon and you'll delight every coffee and tea drinker you know.
Provided by Jennifer Ranger
Categories Everyday Cooking More Meal Ideas DIY
Time P1DT15m
Yield 30
Number Of Ingredients 4
Steps:
- Stir sugar, espresso, water, and espresso powder together in a bowl with a fork until all the liquid is incorporated and the mixture has the consistency of wet sand. Pour mixture onto a baking sheet.
- Press sugar mixture by hand into a firmly-packed rectangle. Straighten the sides of the rectangle with a dough cutter or metal spatula. Cut mixture into small cubes and spread cubes slightly apart on the baking sheet. Dry cubes at room temperature until set, about 24 hours.
Nutrition Facts : Calories 51.9 calories, Carbohydrate 13.4 g, Sodium 0.2 mg, Sugar 13.3 g
ESPRESSO-FLAVORED SUGAR CUBES
Easy to make, great to give as gifts, and fun to use, these caffeine-spiked sugar cubes do it all. They make fun stocking stuffing for adults and are perfect to put in your coffee Christmas morning or a rich mug of cocoa.
Categories Christmas sugar espresso make ahead diy holiday gifts homemade food gifts
Time 55m
Yield 1
Number Of Ingredients 4
Steps:
- Preheat oven to 250 degrees F. Meanwhile, in a large bowl, combine espresso powder, meringue powder, and hot water. Whisk until no lumps remain; let cool.
- Add sugar and whisk until the mixture resembles damp sand. Spoon half of the sugar mixture into a 90-compartment silicone mini-ice-cube tray (Casabella, $12 for set of two; amazon.com).
- Using a rubber spatula, spread the mixture, pressing it tightly into the tray's compartments. Scrape away any excess sugar mixture and return to bowl. Repeat with remaining sugar mixture and a second tray. Place trays on a baking sheet and bake for 40 minutes. Allow cubes to rest until hardened, about 8 hours, before carefully releasing from trays.
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