Making your own gingerbread spice blend is extremely easy. It takes minutes, uses 5 easily available warm spices, and keeps well for months. Good for any gingerbread holiday recipe you bake.
Quick and easy
It's the magic of gingerbread spice mix that makes a slice of gingerbread taste so irresistible. Also, there are molasses, but you need a mix of spices to get that deep flavor.
A combination of basic spices that adds that old-fashioned holiday flavor to your favorite recipes. It can be adjusted to your taste.
The recipe below is our favorite mix due to the ratio of the ingredients; we use it for cakes, classic and sandwich gingerbread cookies, Christmas pancakes and I sometimes add it to my holiday French toast.
And don't stop there. You can also make homemade apple pie spices and pumpkin pie spice mix to stock your spice cupboard.
Why make your blend
- Cost-effective.
- Fresher ingredients: especially if you make it regularly. And it's guaranteed without additives or preservatives. It beats a store-bought spice mix any day.
- Common spices: it uses simple ingredients, pantry staples readily available in the spice aisle at the grocery store.
- It's easily adapted to your palate.
Ingredient Notes
Quantities are listed in the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
- Cinnamon: any ground cinnamon you normally use works fine.
- Ground ginger: don't use fresh, but powdered ginger.
- Allspice: Buy ground powder. If you have a spice grinder, you can buy whole allspice berries and grind them before using them.
- Nutmeg: you can use ground nutmeg or buy whole nutmeg and grind them when needed, like I do.
- Cloves: make sure they're ground, not whole.
FAQ
What's the shelf life of homemade spice mixes?
Properly stored in an airtight container away from light and heat, spice mixes can maintain their flavor for about 6 months. After this time, the spices may lose some potency. Always check before using.
Is it worth making a large batch of gingerbread spice mix?
Making a larger batch can be convenient for future use and may save time and effort in the long run, but only if you know you'll be using it. Otherwise, it will lose strength and flavor before you can use it. Ensure you store it properly to maintain its freshness.
How do I adjust the spice mix for different recipes?
Start with the recommended amount in the recipe, taste, and adjust as needed. For sweeter dishes, you might add more cinnamon, while for savory recipes, you may reduce the sweetness by using less cinnamon and more ginger or savory spices like black pepper.
1-step gingerbread spice mix
It's so easy to make a homemade spice blend. It's just a matter of combining individual spices in the right proportions.
And that's the only detail: what amount of each should you use?
Start with the ones in the recipe card below, and adjust if needed to fit your palate.
Storing spice mixes
- Use an airtight container: Mason jars, small spice jars, or containers with tight-sealing lids work well. Minimal air inside the container prevents moisture and air from degrading the spices.
- Label: write the date you made the spice mix. This helps you keep track of its freshness.
- Store in a cool, dark place: keep the spice mix in a cool, dry, and dark place, away from direct sunlight, heat, and moisture. A pantry, spice cabinet or cupboard is an ideal location.
- Avoid refrigeration: Keeping spice mixes in the fridge is not recommended, as it can introduce moisture and cause clumping. Spices should remain dry.
- Check for freshness: spice blends can lose their potency over time. While they might not be spoiled, they may be less flavorful. Consider making a fresh batch if you've stored the mix for over a year. Smell the spices before using them.
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One last thing
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Gingerbread Spice Mix
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Ingredients
- 3 tablespoons ground cinnamon
- 3 tablespoons ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
Instructions
- In a small bowl, mix 3 tablespoons ground cinnamon, 3 tablespoons ground ginger, ½ teaspoon ground cloves, ½ teaspoon ground nutmeg and ¼ teaspoon ground allspice until no streaks remain. It might take a bit until the cinnamon fully integrates.
- Transfer to an airtight jar, label it and store it in the pantry, cupboard or other cool, dry, dark place. It keeps for 6 months or more.
- Use it for your favorite gingerbread recipes.
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