My homemade gingerbread spice mix is only takes a few minutes to make and lasts for up to two years! It’s perfect for cookies, lattes, buns, and more. Simply add all of the ingredients to a container, shake, and use to your heart’s desire! 🙂
Love it? Try my homemade chai spice blend, pumpkin spice blend or apple pie spice blend!
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❤️ Why You’ll Love This Recipe
- It makes the perfect gift. Make a huge batch of it, split into mini jars, and gift to your friends and family!
- It’s quick and delicious. My recipe uses already ground spices, so all you have to do is mix everything together in a container. Then, it’s ready for all of your gingerbread recipes, whether it’s for drinks or desserts!
- The recipe is completely versatile. Feel free to play around with the ratios! For example, if you want something with more of a kick, add a bit more black pepper.
Ingredients
To make my homemade gingerbread spice blend, you’ll need the following ingredients:
My gingerbread mix includes cinnamon, black pepper, cardamom, fennel, ginger, allspice, cloves, and nutmeg!
Feel free to make this recipe your own and play around with the ratios, too!
For the full list of ingredients and measurements, see the recipe card below.
How to Make Homemade Gingerbread Spice Mix
Add all of the ingredients to a container and whisk to fully mix. Alternatively, close container and shake to combine, which is what I did!
For full instructions, see the recipe card below.
Ways I Enjoy My Gingerbread Spice Blend
- Homemade lattes! First, I heat and froth 1 cup of milk with 0.25-0.5 teaspoon of gingerbread mix, which blooms the spices and enhances the flavor. Then, I steep the hot gingerbread spice-infused milk with a bag of earl grey or plain black tea, and mix in about 1 tablespoon of maple syrup or honey. If I want more caffeine, I add a shot of espresso!
- In baking, I’ll add 1-2 tablespoons of gingerbread spice to my wet ingredients. Think gingerbread cookies, gingerbread cinnamon rolls, gingerbread cake, gingerbread blondies! Yum!
Storage
Store gingerbread spice blend in an airtight container at room temperature for up to 2 years.
😋 More Spice Mixes You’ll Love
Did you try this recipe?
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Thank you so much! -Bianca ❤️
📖 Recipe
Gingerbread Spice Mix
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Equipment
Ingredients
- 4 tablespoons (32 g) ground cinnamon
- 3 ½ tablespoons (17.5 g) ground ginger
- 2 teaspoons (4 g) ground allspice
- 1 ½ teaspoons (3 g) ground cloves
- 1 teaspoon (2 g) ground nutmeg
- ½ teaspoon (1 g) ground cardamom
- ¼ teaspoon (0.5 g) ground black pepper
- ⅛ teaspoon (0.25 g) ground fennel
Instructions
- In a small to medium storage container, add all of the ingredients: 4 tablespoons (32 g) ground cinnamon, 3 ½ tablespoons (17.5 g) ground ginger, 2 teaspoons (4 g) ground allspice, 1 ½ teaspoons (3 g) ground cloves, 1 teaspoon (2 g) ground nutmeg, ½ teaspoon (1 g) ground cardamom, ¼ teaspoon (0.5 g) ground black pepper, ⅛ teaspoon (0.25 g) ground fennel.
- Whisk to combine, or close container and shake. Keep sealed in a dry spot at room temperature for up to 2 years. Enjoy!
Notes
- Homemade lattes! First, I heat and froth 1 cup of milk with 0.25-0.5 teaspoon of gingerbread mix, which blooms the spices and enhances the flavor. Then, I steep the hot gingerbread spice-infused milk with a bag of earl grey or plain black tea, and mix in about 1 tablespoon of maple syrup or honey. If I want more caffeine, I add a shot of espresso!
- In baking, I’ll add 1-2 tablespoons of gingerbread spice to my wet ingredients. Think gingerbread cookies, gingerbread cinnamon rolls, gingerbread cake, gingerbread blondies! Yum!
