You’ve probably already made your gingerbread houses and gingerbread men, but put this recipe for Homemade Gingerbread Spice Mix in your files for next year. It is such a nice addition to your spice cabinet and really does add an extra punch to your gingerbread recipes.
My homemade gingerbread is a yearly holiday tradition. Our daughter expected to find it on the Christmas Eve table every year. But we don’t just save it for Christmas, y’all. It’s so good anytime, but it is especially good during colder months. It’s warming, tart and spicy all in one.
I prefer to serve it with Tart Lemon Jelly rather than whipped cream. Hey! If you want to serve it with both, go for it.
I’ll be posting my Gingerbread recipe on Friday of this week. Be sure to come back for that. In the meantime, make up a batch of this Gingerbread Spice Mix and use it in your favorite dishes using cinnamon, allspice, nutmeg, cloves and ginger. Like I do with so many other spices, I keep it in an airtight container in my freezer so it stays potent.
Happy Holidays, y’all.
Notes
For standard size cakes (9x13 or two 8" rounds) use 5 tsp of the mix.
For a standard size cookie recipe (makes 2-3 dozen), use 4 teaspoons.
To flavor ground coffee before brewing, use 2 teaspoons.
For pancakes or waffles, use 2-3 tsp to flavor batter that is meant to make a dozen or so servings.
*Purchase Vietnamese cinnamon if you can. I think the quality is superior to others.
Ingredients
- 4 Tablespoons cinnamon*
- 4 Tablespoons cup ground ginger
- 2 Tablespoons ground allspice
- 2 Tablespoons ground nutmeg
- 2 Tablespoons ground cloves
- pinch black pepper, optional
Instructions
- Whisk together all ingredients. Store in an airtight container.
