| Chocolate | Colored |
| 1/2 C. powdered sugar | 1 C. powdered sugar |
| 3 Tb. cocoa powder | 1/2 tsp salt |
| 4 teaspoons vanilla infused vodka | 1 egg white |
| 2 teaspoons water | 1 tsp flavor extract |
| (Just be sure it's 6 tsp. liquid, total) | food coloring |
Instructions:
1. Mix powdered sugar with cocoa (for Chocolate) or salt (for Colored) very well. Add the liquid and mix, incorporating everything. You'll get a thick but workable frosting like mixture.
2. If you want to create multiple colors, distribute white frosting between separate bowls. Now add the food coloring. I recommend that you add between 2-3 drops of color, then whisking together, before add more. Continue until you’ve reached your desired color. Put your icing into a plastic sandwich bag, removing as much air as possible, then tying shut. With a scissors, snip a tiny, tiny hole into one corner of the bag. Or use a pastry bag with a #2 round tip.
4. Lay a piece of parchment paper down on a flat surface, then squeeze long straight lines of icing onto the parchment paper. Make sure the stripes don't touch.
5. Let dry up to 24 hours undisturbed. If you used mostly vodka as the liquid, this will dry faster, as it will if you live in a warm, non humid place. If you use water or your home is colder, this will take more time. Let it dry until you have hard sticks that flake off the parchment paper easily.
6. Pick up the side of the parchment paper, and start rolling it, so that the sprinkle sticks detach from the parchment paper and end up in the middle. Make a pile of all the sprinkle sticks, making sure they all are facing the same direction.
7. With a non serrated knife, cut the pile of sprinkle sticks into little sprinkles, each about a quarter of an inch long.
These now are your sprinkles. Use as you would any other sprinkles. Keep them in a dry place. They don't spoil.
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