Mexican Mocha Coffee Sugar
This delightfully sweet and spicy mocha coffee sugar is perfect for an indulgent early morning pick me up.
Equipment
- Jar
- Measuring spoons
Ingredients
- 3 tablespoons turbinado sugar
- 3 tablespoons granulated sugar
- 2 tablespoons cocoa powder
- 1 teaspoon cinnamon
- 1 vanilla bean
- Pinch cayenne pepper
- Pinch coarse sea salt
- Pinch nutmeg
Instructions
- Put the sugars, cocoa, and cinnamon in a jar. Scrape the seeds of the vanilla bean into the jar. Add the cayenne, salt, and nutmeg.
- Shake well. Taste and adjust to your preference.
- Store at room temperature.
Notes
Storing leftovers: Store at room temperature. Should last several weeks or longer.
Variations: Can leave the spice out for regular mocha, or add orange zest.
Ingredient information: I used Sugar in the Raw, Ghirardelli cocoa, and sourced my vanilla beans from the Indira Vanilla Bean Coop
Pairs well with: Turmeric Mocha, Chocolate Fudge Mug Cake
Tried this recipe?Let us know how it was!