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Pumpkin Chai Sugar Cube Recipe

Homemade Pumpkin Chai Sugar Cubes combine sugar with cinnamon, ginger, cardamom, nutmeg, and cloves for a sweet, warmly spiced addition to tea, coffee, or warm milk. These easy, no-cook treats are perfect for fall sipping or packaging in a pretty jar for holiday gifting.

Ingredients

  • 1 cup white granulated sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cardamom
  • ⅛ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • 1 teaspoon water plus more by the drop as needed

Instructions

  • Mix the sugar and spices
  • Combine the sugar, cinnamon, ginger, cardamom, nutmeg, and cloves in a bowl. Stir thoroughly so the spices are evenly distributed.
  • Break apart any spice clumps before adding water.
  • Add the water gradually
  • Start with 1 teaspoon of water and mix well.
  • The sugar should resemble barely damp sand. When pressed between your fingers or against the side of the bowl, it should hold together.
  • If it still crumbles immediately, add a few drops of water at a time. Avoid making a wet paste; too much water can dissolve the sugar and make the shapes harder to unmold.
  • Pack the molds firmly
  • Spoon the mixture into the mold cavities and press down firmly with the back of a small spoon.
  • Pay special attention to any pumpkin stems or small details. Firm packing helps the cubes hold their shape.
  • Scrape away excess sugar so the backs are flat.
  • Let them dry completely
  • Place the mold on a tray in a dry spot and leave it uncovered for approximately 24–48 hours.
  • The cubes should feel firm before you try to remove them. Humidity, mold depth, and the amount of water used can change the drying time.
  • If a test cube breaks or feels soft underneath, give the remaining cubes more time.
  • Unmold and package
  • Gently peel the silicone away from each cube.
  • If the bottoms still feel damp, let the unmolded cubes finish drying on parchment paper. Package only when they are completely dry and firm.

Notes

And if a few break? Save the crumbles in a small jar and use them as loose spiced sugar. They still have a job to do.