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.