Zulka Is Great In Any Recipe

We hope you enjoy this collection of our favorite recipes, and if you have one to share, let us know!

Rose + Raspberry Cocktail


  • 1 bottle rose wine, chilled
  • 2 cans (24 ounces) lemon lime soda (regular or sugar free)
  • Chilled raspberries
  • 1 lemon, juiced
  • Zulka Morena Sugar
  • Festive sprinkles


Place lemon juice in small bowl.
On a shallow plate, combine equal parts sugar and sprinkles.
Dip rim of glass in lemon juice and then in sugar mixture. Repeat for each glass.
Place raspberries in bottom of each glass.
Fill one-quarter to one-third glass with lemon-lime soda.
Fill glass with rosé wine

Recipe by: Luci’s Morsels

Christmas Cranberry Lime Mojito


  • 2- 12 ounce bags of fresh cranberries
  • 2-3 limes
  • 1 cup plus 3-4 Tbsp sugar, divided
  • 2/3 cup water
  • 1/3 cup fresh lime juice
  • 1 bottle white rum (such as Bacardi Silver)
  • Fresh mint
  • Soda water
  • 3-4 bottles, 10”-12” high with a rubber stopper and snap closure


To make the infused rum:
Pour 1 tablespoon of sugar into each bottle and add a little rum. Swirl it around until the sugar is starting to dissolve.

Poke holes in all the cranberries with either a skewer or knife. Fill each bottle 1/4 way with the cranberries. Take one of the limes and slice the rind into thin strips. Divide half the rinds between each bottle. Add more cranberries then more lime rinds then more cranberries until about 3/4 full of berries. There will be leftover berries to use as garnish for the drinks which can be frozen until using again.

Using a funnel or a measuring cup, carefully fill the bottles almost all the way with rum. Secure the lids and gently tip the bottles back and forth to mix the sugar and get liquid into the cranberries. Let infuse for at least 2 weeks and up to two months. The longer the infusion time the stronger the cranberry flavor.

To make the Mojitos:
Combine water, lime juice and one cup sujar in a sauce pan and heat until the sugar is dissolved. Let cool completely.

Slice the remaining limes into thin wedges.

Add a few mint leaves with a teaspoon of the lime simple syrup to tall mojito/collins glasses and bruise slightly with a cocktail muddler. Add a little ice and some cranberries (fresh or frozen) and a few lime slices, then layer again 1-2 more times. Add 2 ounces of the cranberry infused rum, another teaspoon of the lime simple syrup to each glass and top with soda water. Garnish with cranberries, mint and lime. Serve immediately.

You can give the other infused rum bottles away as holiday gifts!

Sparkling Apple Cider Sangria


  • 1/4 cup Zulka Morena Sugar
  • 2 tsp cinnamon
  • 2 cups Apple Cider
  • 1/2 cup Calvados or other Apple Brandy
  • 1 750 ml bottle white wine (Pinot Grigio or Sauvignon Blanc work best)
  • 1 bottle sparkling apple cider
  • 5-6 apples, cored and sliced thin
  • Cinnamon sticks


Mix together the cinnamon and sugar in a small bowl. In another small bowl, pour a little of the brandy. Dip the glasses in the brandy and then the cinnamon sugar. Add a few apple slices to each glass. Set aside.

Pour the remaining cinnamon sugar in a large pitcher. Add the apple cider and stir until the sugar is dissolved. Top with the brandy and wine and mix. Add the rest of the apples. Chill until ready to serve.

Add the sparkling cider right before serving. Garnish with an apple slice and a cinnamon stick. Serve chilled. Add ice if desired.

Black Widow Martini (Coffee & Chocolate)


  • 2 cups freshly brewed espresso
  • 3 Tbsp Zulka Morena sugar
  • 2/3 cup Godiva chocolate liqueur
  • 2/3 cup Solerno Blood Orange liqueur
  • 1 cup Kahlua
  • 1 cup vanilla vodka
  • simple syrup (or fresh orange slice)
  • orange sanding sugar


Makes 4 cocktails

Dip the edges of the martini glasses in simple syrup (or run an orange slice around it) and then in the orange sugar. Let dry completely.

In a cocktail shaker, add ice and all of the ingredients (this might have to be done in two batches depending on sized of shaker) and shake well.

Strain into glasses and serve immediately.

Pumpkin Spice Latte


  • 2 Tbsp pumpkin puree
  • 3 Tbsp Zulka Morena Sugar, divided
  • 1 1/2 cups milk
  • 1/2 tsp vanilla extract
  • 1 ¼ tsp pumpkin pie spice, divided
  • 1 cup hot strong brewed coffee
  • 2/3 cup heavy cream


In a sauce pan over medium heat, whisk together the pumpkin puree, 2 tablespoons sugar, milk, vanilla and 1 teaspoon pumpkin pie spice. Once it is steaming hot, add the hot coffee, stir to combine and immediately divide between glasses.

Whip the heavy cream with 1 tablespoon sugar until stiff peaks form. Spoon on top of the drinks or use a piping bag with an open star tip and pipe the cream on top of the drinks. Sprinkle the whipped cream with a little more sugar and the 1/4 teaspoon of pumpkin pie spice. Serve hot.

Natural, Pure, Cane Sugar