This is an excerpt from the article “Spiced Coffee Sugar” by Anna Reisz from the All About Turmeric booklet featured as the bonus for the Winter Vol 3 | Issue 11 | 2024 edition of Botanical Anthology. To learn more about the ingredients and uses of this recipe, check out the entire article in the magazine! Our herbal magazine, featuring remedies, recipes and projects with plants for the winter season, can be purchased as a digital version here and as a printed version here.
Make your coffee do double-duty by working in herbs through sweetening your beverage with spiced coffee sugar. Turmeric works well in synergy with other botanicals such as cinnamon, ginger, cardamom, allspice, and cloves, both medicinally as a combination of warming, stimulating spices, and culinarily with their complementary flavors. Don’t forget to add black pepper, however, as this key ingredient helps to make the turmeric more bioavailable in the body.
Materials:
- ½ c raw cane sugar
- 2 tbsp turmeric powder
- 2 tsp cinnamon powder
- 1 tsp ginger powder
- 1 tsp cardamom powder
- ½ tsp allspice powder
- ½ tsp clove powder
- Pinch – ¼ tsp black pepper
Method:
In a small, deep bowl, carefully and thoroughly whisk together all ingredients.
Spoon into a small jar, or even an empty shaker bottle for ease of use.
Anna is the herbalist behind The Herbology Faerie. She shares recipes, lore, and wisdom with a simple, hygge, folk approach and promotes herbalism for health, hobby, and personal fulfillment. When she’s not busy formulating herbal recipes in her home apothecary, Anna can usually be found outdoors with her three wildlings. Visit her website at theherbologyfaerie.com, or on Instagram @theherbologyfaerie
