Homemade sprinkles!
Somewhere over the rainbow…
Above, rainbow homemade sprinkles on my Healthy Vanilla Ice Cream.
I was surprised at how easy—and fun—it is to make healthy sprinkles from scratch, with none of the artificial ingredients, dyes, or corn syrup. Today’s recipe is the creation of Hannah Kaminsky, a girl almost too good to be true. A gifted writer, recipe developer, and photographer, Hannah is also a former VegNews columnist and has published three cookbooks… all before graduating from college!
When asked if I’d like to review her newest cookbook, Vegan à la Mode, of course I jumped at the chance. The stunning photos (included for every single recipe) overwhelmed me. Tiramisu, Double Fudge, Sour Apple, Buttered Popcorn Ice Cream… How could I choose which one to try first? Then I saw the homemade sprinkles.
You know I have a thing for sprinkles.
I will be reviewing the actual ice cream recipes in Hannah’s cookbook, later this month. I’ll also hold a giveaway so that one of you will be lucky enough to win a copy of this delectable book for your very own. In the meantime, you can buy it on Amazon. (This is not an affiliate link. I don’t receive any money from sales of the book and am recommending it simply because I enjoyed it.)
Rainbow Homemade Sprinkles
(Reprinted with permission)
Rainbow Homemade Sprinkles!
Ingredients
- 1/2 cup confectioner's sugar
- 1 1/2 tsp cornstarch
- 1/2 tsp vanilla, lemon, or almond extract
- 2-3 tsp vodka (for alcohol-free options, see below the next photo in this post)
Instructions
Sift the sugar and cornstarch together, being scrupulous about getting out any and all lumps. Add the extract of your choice, and slowly drizzle in the vodka, 1 teaspoon at a time, until the mixture becomes a smooth, very thick paste. Transfer the sprinkle paste into a piping bag fitted with a very small, round tip. (CCK note: I used a plastic bag and just cut a tiny hole in the side.) Pipe out long lines across either a silpat or piece of parchment paper, spanning the whole length of the surface. Let dry undisturbed in a cool place, for a full 24 hours, until dry to the touch. Colored sprinkles (see below the next photo in this post) made without the vodka may take longer, so be patient. Gently break the lines into short pieces, and store these vegan sprinkles in an airtight container for up to three months.
Color Variations:
For each additional color, make a full batch of white vegan sprinkles, and add the following:
- Yellow sprinkles: 1/8 tsp tumeric
- Green sprinkles: 1/4 tsp matcha or spirulina powder
- Red sprinkles: 2 tsp red beet juice in place of the vodka
- Blue sprinkles: 2 tsp red cabbage juice in place of the vodka (simmer 1/2 a red cabbage for an hour in a covered pot with a little water. Use the resulting liquid as the “cabbage juice.”) Add a tiny pinch of baking powder and stir well.
- CCK note: If you want a more vibrant result than is shown in the photos, you could also just use–in the original base– a few drops of food coloring, or natural food colorings for all-natural healthy sprinkles.
Link of the Day:
I am waiting on my copy of Hannah’s latest book to arrive in the mail. You just made me drool on my keyboard! Sorry Hannah…I can’t wait for your book…I am off into the kitchen to cook me up a batch of sprinkles and slowly dissolve myself into a diabetic coma!
Wow, she really does sound too good to be true! Thanks for the heads up about the book. I just checked it out on Amazon and am really excited about it. I went vegan a few months ago and am missing ice cream like crazy, so I think this book will help a lot!
Amd now I’m off to make your Secret Peanut Butter Cookies for the third time this week :).
This is seriously cool <3
Just as long as you post all the recipes at some point 😉
Definitely try the toasted marshmallow! That sounds awesome!
And I have to say, chocolate covered potato chip ice cream sounds terrible. Who thought of that?!? Eeek.
Chocolate covered potato chip! I imagine it’s similar to the chocolate covered salted pretzel I tried once. Yum-my!
Also, don’t crucify me but I’m curious… am I the only one who doesn’t get the whole sprinkle craze? They don’t actually taste like anything. Maybe I would like them with vodka. I do like vodka 🙂
I just think they’re fun because of the aesthetic aspect. I agree that they don’t really taste like anything!
Now I feel like a celebrity just wrote to me because YOU responded to MY comment! 🙂 And you did it on my birthday! You are definitely a mind reader. I say that all the time but now I know for sure.
Aw happy birthday, Sarah!
Happy b-day Sarah! I don’t know you, obviously, but I love birthdays and I love Katie’s blog. So I thought I’d drop a birthday greeting here. I think you’re right abt the mind-reading, bc this entry is appropriately themed for a birthday
btw that last comment was mine, but for some reason my name didn’t show up
I can’t wait to read the review later this month, but I might have to buy the book before then!
What a nifty idea (would make a great summer hostess gift, too! Thanks for sharing this recipe, will have to go search out Hannah’s cookbooks 🙂
So fun! I love that you made your own sprinkles….i put rainbow sprinkles on MANY desserts of mine 🙂
Oh my I’ve been searching for a vegan sprinkle recipe. They all have egg in them yuck! Where is the alcohol free option? I don’t see it or am I blind lol. I vote Chocolate-Covered Potato Chip have you ever tried a actual Chocolate-Covered Potato Chip they are the bomb!
It’s in the red or blue color options 🙂
Thank you 🙂