Gingerbread Spice

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.

Gingerbread Spice

  • Servings: 2 tbs
  • Difficulty: easy
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  • 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.


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