This fragrant and warm spice mix can be used for any gingerbread recipe including gingerbread cookies, cake, overnight oats, or even a gingerbread latte! It should stay fresh for at least 2 months in an airtight container. This recipe makes a little over 2 tbs of gingerbread spice and can be easily doubled. It’s always best to grind spices when possible but store bought powdered spices also work wonderfully. I ground my cloves with a mortar and pestle which made the clove powder very potent. If you’re using store bought clove powder you can add an extra 1/2 tsp of it to this recipe.
- 2 tsp ginger powder
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1/2 tsp ground clove
- 1 tsp allspice
Whisk spices together and store in an airtight container for up to 2 months.
3 thoughts on “Gingerbread Spice”
I love knowing how to make your own spice blends! Thank you!