Five Spiced Sugar – COMING SOON!
$9.50
This Five Spiced Sugar is very reminiscent of my holiday memories as a kid when my parents would make homemade anise candy, but it certainly can be enjoyed all year long. Add to tea or coffee. Use in baked goods. Make a simple syrup. Sprinkle on oatmeal, french toast, or on sweet potatoes. Sprinkle on fruit, frosting, or use in cinnamon rolls. There are so many options for this delicious sugar blend. Traditionally, Five Spice is used in Chinese cuisine or with meats like pork, chicken, and duck. Try adding a sprinkle of this into your Chinese dishes or in a dry rub on meat! See below for ingredients, instructions, and recipe ideas.
Out of stock
FIVE SPICED SUGAR (Net Wt. 339g)
INGREDIENTS: Sugar, Cinnamon, Fennel, Cloves, Star Anise, White Pepper
To prepare as Five Spiced Simple Syrup, add 1/2 cup water and 1/2 cup Five Spiced Sugar to a small saucepan over medium heat. Stir until it has dissolved. Let cool, then pour into a glass jar with a lid. Use in drinks, desserts, etc. Store in fridge; use within 1 month.
To prepare as a Five Spiced Old Fashioned, pour 1 1/2 tablespoons of prepared Five Spiced Simple Syrup (recipe above) into a chilled old-fashioned glass. Pour in 1.5 ounces of your favorite Bourbon and stir. Add a large ice cube or crushed ice. Garnish with an orange peel, cinnamon stick & star anise.
To prepare as Five Spiced Chocolate Chip Cookies, preheat oven to 375 degrees F. Beat 1 cup softened salted butter with 3/4 cup Five Spice Sugar and 3/4 cup brown sugar until light and fluffy. Then beat in 1 egg and 1 teaspoon pure vanilla extract. In a bowl, whisk together 2 1/4 cup all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. Slowly add this mixture to the butter mixture, beating until just combined. Stir in 1 cup semisweet chocolate chips. Form 2 tablespoons of cookie dough into balls and place on an ungreased cookie sheet. Bake 10 minutes, or until light brown with soft centers. Let cool on cookie sheet for 3 minutes, then transfer to cooling rack.
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