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Hacienda Alsacia with lavender bitters sugarcubes

June 19, 2015 by jocelyn 1 Comment

I remember the first time I opened a bag of Hacienda Alsacia. I was instantly brought back to a field of stargazer lilies in California. The scent was so floral, and so sweet, and unlike any coffee I had ever smelled before. Pairing this coffee with lavender seemed like a natural progression, so I made it iced and added a dash of Scrappy’s bitters. It was perfection.

Carrying a bottle of bitters around is kind of awkward (even for me) so the idea for these sugarcubes was born. These also make excellent champagne cocktails. trust me……..

To get the perfect sugarcube shapes, I use a mini ice cube tray (link). If you don’t have a tray, you can just line a tray with parchment paper and break the sugar once it’s try. Either way, keep the cubes in an air tight jar when not in use. Try using other types of bitters.. Chocolate is another favorite!


homemade sugarcubes with lavender bitters
 
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this recipe is so versatile. use it in your coffee, or in champagne cocktails. don't like lavender? use another liquid!
Author: jocelyn freeman
Ingredients
  • ½ cup superfine sugar
  • 1 tablespoon of scrappy's lavender bitters
  • food coloring (optional)
Instructions
  1. in a glass bowl, combine the sugar and the bitters until you get a texture reminiscent of wet sand. if you are adding food coloring, add a few drops and mix into the bitters before adding to the sugar.
  2. Once combined, press the sugar into the mini ice cube trays.
  3. let set overnight.
  4. don't want to wait? i pop mine in a food dehydrator, and they are ready in about an hour!
3.4.3177

 

Filed Under: coffee pairing, recipe, starbucks reserve Tagged With: Hacienda Alsacia

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Trackbacks

  1. The Wilder | Costa Rica Las Lajas cold brew | the modern barista says:
    February 3, 2017 at 4:50 pm

    […] but they make the most divine lavender bitters. I have been hooked ever since I used them to make lavender sugarcubes to pair with Hacienda Alsacia. For the Wilder I chose Scrappy’s grapefruit […]

    Reply

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the modern barista

Hello! I'm Jocelyn, and this is my
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French novelist and playwright Honore de Balzac supposedly consumed 50 cups of coffee a day to fuel his inspiration while writing.

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