Tea Infused Sugar Cubes
Tea Recipes

Tea Infused Sugar Cubes


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


  1. 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.
  2. 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.
  3. Prepare a silicone mini ice cube tray: Add the sugar mixture to the silicone ice tray and pack firmly. Allow to air dry overnight.
  4. 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.

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