Gingerbread Spice Mix
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! :)
Servings: 9 tablespoons
Calories: 19kcal
Equipment
Ingredients
- 4 tablespoons ground cinnamon
- 3 ½ tablespoons ground ginger
- 2 teaspoons ground allspice
- 1 ½ teaspoons ground cloves
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cardamom
- ¼ teaspoon ground black pepper
- ⅛ teaspoon ground fennel
Instructions
- In a small to medium storage container, add all of the ingredients: 4 tablespoons ground cinnamon, 3 ½ tablespoons ground ginger, 2 teaspoons ground allspice, 1 ½ teaspoons ground cloves, 1 teaspoon ground nutmeg, ½ teaspoon ground cardamom, ¼ teaspoon ground black pepper, ⅛ teaspoon 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!
Make sure to use fresh spices for longer-term storage!
Notes
Here are some ways I like to 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!
Nutrition
Serving: 1 tablespoon | Calories: 19kcal | Carbohydrates: 5g | Protein: 0.4g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Trans Fat: 0.001g | Sodium: 2mg | Potassium: 52mg | Fiber: 2g | Sugar: 0.2g | Vitamin A: 15IU | Vitamin C: 0.4mg | Calcium: 44mg | Iron: 1mg
