Spiced Sprinkles

These are sprinkles that actually taste like something. Each one carries single-origin spice flavor in a format that works everywhere traditional rainbow jimmies do, but with personality that changes what you sprinkle them onto.

The line was developed alongside Molly Yeh, whose approach to combining bright color with genuine spice depth shows through in every variant. You can use these on ice cream, baked goods, or oatmeal just like any other sprinkle, but the cinnamon cardamom version brings warmth to cinnamon rolls or holiday cookies, the ginger option adds bite to chocolate desserts or truffles, and the rose petal variant lends floral elegance to cupcakes or festive drinks.

They deliver crunch and visual pop, which makes them useful for finishing work on anything from a simple banana with peanut butter to a carefully constructed sundae. The spice infusion means you taste each sprinkle rather than just registering sweetness and texture, so they function as both garnish and flavoring element.

All three options are vegan, and they hold up well across different applications without bleeding or melting prematurely. You can deploy them in contexts where standard sprinkles would feel too childish, like topping an Irish coffee or adding dimension to a holiday cocktail, because the flavor justifies their presence.