SPICE DUST (for cappuccinos & sweets) 30g

$9.95

The perfect topping for cappuccinos. hot chocolate, yoghurt and smoothies. (SML PKT)

   
Weight 0.04 kg
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Description

The perfect topping for cappuccinos. hot chocolate, yoghurt and smoothies. (SML PKT)

Contains: Cocoa, Cane Sugar, Natural Strawberry Powder, Cassia, Cinnamon, Rose Petals, Vanilla Bean Powder, Ginger, Nutmeg, Green Cardamom, Pasilla Chilli.

Description & Use: The perfect topping for cappuccino, hot chocolate, yoghurt, smoothies and desserts. Made with spices from the New World and the Old.

 

With a good vanilla powder finally available to us, we’ve also been playing with a blend of treats from the New World … vanilla, chocolate, chilli … along with sugar, cassia, cinnamon, cardamom, ginger, nutmeg, rose petals, and organic strawberry powder.   This sweet dust is perfect for sprinkling over those other New World discoveries dear to us all, coffee and hot chocolate.  

Keep a shaker of our sweet Spice Dust close by your home coffee machine – Montezuma would be jealous if he could see what he missed!   Not just for your hot drinks, you can use this delicious blend in any sweet cooking, even on porridge or mashed bananas.

 
May contain traces of peanuts due to agricultural practices in PNG vanilla powder production.

Nutritional Information: (spice mix only)

 
Per 100g
Energy (kj)
 1114
Protein (g)
7.33
Fat (g) Total
 6
Fat (g) Saturated
 3.33
Carbohydrate (g)
 40.67
Sugars (g)
 28
Sodium (mg)
 100
CHOCOLATE MUD ICE CREAM
 450 ml thickened cream                         
150g dark cooking chocolate
 2 teaspoons Herbie’s Spice Dust
1 Herbie’s vanilla bean, seeds scraped
 2 egg yolks
 80 g caster sugar
Break or chop the chocolate into small pieces and place in a bowl with the cream. 
Sit the bowl over a saucepan of simmering water, making sure the water does not touch the base of the bowl. 
Stir occasionally until the cream and chocolate mixture is melted and smooth. 
Stir in the Spice Dust and the scraped vanilla bean seeds.
Remove the bowl from the heat. 
Add the egg yolks and caster sugar, beating as you add them.
Beat for a minute.
Place the bowl in the refrigerator for 30 minutes until thoroughly chilled.
Beat the mixture again, scrape it into a metal bowl or loaf tin. 
Place in the freezer for about 45 minutes, then take it out and beat again. 
Return to the freezer and repeat the process in another 45 minutes. 
Return to freezer and allow to freeze completely.
Remove from the freezer 5 minutes before serving. 
* Please eat this within 4 days as it contains uncooked egg yolk.
SKU:SKU61666.

Description

The perfect topping for cappuccinos. hot chocolate, yoghurt and smoothies. (SML PKT)

Contains: Cocoa, Cane Sugar, Natural Strawberry Powder, Cassia, Cinnamon, Rose Petals, Vanilla Bean Powder, Ginger, Nutmeg, Green Cardamom, Pasilla Chilli.

Description & Use: The perfect topping for cappuccino, hot chocolate, yoghurt, smoothies and desserts. Made with spices from the New World and the Old.

 

With a good vanilla powder finally available to us, we’ve also been playing with a blend of treats from the New World … vanilla, chocolate, chilli … along with sugar, cassia, cinnamon, cardamom, ginger, nutmeg, rose petals, and organic strawberry powder.   This sweet dust is perfect for sprinkling over those other New World discoveries dear to us all, coffee and hot chocolate.  

Keep a shaker of our sweet Spice Dust close by your home coffee machine – Montezuma would be jealous if he could see what he missed!   Not just for your hot drinks, you can use this delicious blend in any sweet cooking, even on porridge or mashed bananas.

 
May contain traces of peanuts due to agricultural practices in PNG vanilla powder production.

Nutritional Information: (spice mix only)

 
Per 100g
Energy (kj)
 1114
Protein (g)
7.33
Fat (g) Total
 6
Fat (g) Saturated
 3.33
Carbohydrate (g)
 40.67
Sugars (g)
 28
Sodium (mg)
 100
CHOCOLATE MUD ICE CREAM
 450 ml thickened cream                         
150g dark cooking chocolate
 2 teaspoons Herbie’s Spice Dust
1 Herbie’s vanilla bean, seeds scraped
 2 egg yolks
 80 g caster sugar
Break or chop the chocolate into small pieces and place in a bowl with the cream. 
Sit the bowl over a saucepan of simmering water, making sure the water does not touch the base of the bowl. 
Stir occasionally until the cream and chocolate mixture is melted and smooth. 
Stir in the Spice Dust and the scraped vanilla bean seeds.
Remove the bowl from the heat. 
Add the egg yolks and caster sugar, beating as you add them.
Beat for a minute.
Place the bowl in the refrigerator for 30 minutes until thoroughly chilled.
Beat the mixture again, scrape it into a metal bowl or loaf tin. 
Place in the freezer for about 45 minutes, then take it out and beat again. 
Return to the freezer and repeat the process in another 45 minutes. 
Return to freezer and allow to freeze completely.
Remove from the freezer 5 minutes before serving. 
* Please eat this within 4 days as it contains uncooked egg yolk.