Wattleseed - Roasted - Ground


The ground wattleseed has a taste spectrum that spans the flavours of coffee to chocolate to hazelnut. This is a coarser grind than the wattleseed coffee.

When the seeds are ground, they become an emulsifier and become a coffee or chocolate hit to dairy. This makes it great for milkshakes, ice cream, custards & cream. They are also used to thicken sauces & casseroles.

It is a healthier coffee substitute. Simply put some into a plunger with boiling water. Steep for a few minutes and then add milk.

Add a tsp or two to your bread mix.

Wattleseed Coffee Syrup


1 C water, 2 Tbsp wattleseed coffee (ground wattleseed), 2 Tbsp(50gm) castor sugar

Bring water to the boil, add wattleseed and sugar. Let the liquid boil til it has been reduced in volume by at least 1/4.

Remove from heat & strain through a very fine sieve or muslin.

Use a couple of tsp syrup to make a hot coffee or iced coffee.

Store the remaining syrup in a jar in the fridge for future use.

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  • Model: 40
  • Shipping Weight: 40g
  • Manufactured by: Australia

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