Ingredients
Method
- Measure the cinnamon, ginger, nutmeg, allspice and cloves into a small bowl, leveling each spoonful.
- Whisk until the color is completely even, pressing out any small lumps of ginger or cloves with the back of a spoon.
- Transfer to a small, clean, dry jar with a tight lid and store away from heat and light.
Notes
How much to use: add up the cinnamon, ginger, nutmeg, allspice and cloves a recipe calls for and use that total. A pie that lists 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg and 1/4 teaspoon cloves takes 2 teaspoons of the blend; the pumpkin pecan bread takes 3 1/2 teaspoons; the pumpkin spice coffee syrup takes a scant 2 teaspoons.
To mix just 1 teaspoon for a single recipe: 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon nutmeg and 1/8 teaspoon allspice or cloves. This is slightly heavier on ginger than the jar batch but close enough for baking.
Storage: keep airtight in a cool, dark cupboard. Ground spices fade rather than spoil, so the blend is at its strongest for about 6 months, and only as fresh as the spices used to make it.
Variations: freshly grated nutmeg gives a brighter flavor. Up to 1/2 teaspoon of ground cardamom or mace can be added. If cloves are not liked, leave them out and use 2 teaspoons of allspice.
Beyond baking, stir 1/4 teaspoon into oatmeal, pancake batter, coffee grounds before brewing or a mug of homemade hot cocoa.