Elevate & sweeten your drink with tea-infused sugar cubes. The sugar will slowly dissolve while revealing gold sparkles and dried edible flowers.
Tea Infused Sugar Cubes
Ingredients
For Vanilla Rose Sugar Cubes- 1/2 tbsp Vanilla Rose loose leaf tea
- 1/2 cup water
- 1 cup granulated sugar
- dried rose petals
- 1/4 tsp edible gold glitter
For Wildflower Honey Citrus Sugar Cubes
- 1/2 tbsp Wildflower Honey Citrus loose leaf tea
- 1/2 cup water
- 1 cup granulated sugar
- dried flowers of your choice
- 1 tsp orange zest
- 1/4 tsp edible gold glitter
Directions
- Using a loose tea infuser, steep the tea blend of choice in 1/2 cup of hot, but not boiling, water (approximately 185˚F) for 4 minutes. Steep another 3 minutes for a stronger flavor. When done steeping, remove the tea leaves and discard. Reserve the tea liquid and allow to cool completely.
- In a medium size bowl, add all the dry ingredients plus 11/2 tbsp of the cooled tea liquid. Mix well until the texture feels like wet sand.
- Prepare a silicone mini ice cube tray: Add the sugar mixture to the silicone ice tray and pack firmly. Allow to air dry overnight.
- The next day, remove sugar cubes from the tray and use with a variety of drink types such as hot tea, iced tea, champagne, wine, sparkling water, or lemonade. Store in airtight container. Enjoy!
Yields: 63 mini cubes (1.5cm x 1.5cm cube size).
* Vanilla Rose and Wildflower Honey Citrus pyramid tea infusers are available in the Soleil and Jubilee Collections. Both blends are also available as a Loose Tea Canisters.
Featured products