Snuggled between Pumpkin spice and Egg nog is Gingerbread. They’re like the holy trinity of Holiday flavors. At least one of them (if not all) are used during a single holiday gathering. I feel like Pumpkin spice takes center stage most of the time and usually has a longer season. Like fans of Nightmare Before Christmas, one can usually start using Pumpkin spice in October and still be socially accepted. But Gingerbread? You’d get funny looks with Gingerbread anything as early as Thanksgiving, while Egg nog would be acceptable on Turkey day.
Gingerbread all the things…
Even though Gingerbread’s season is short compared with the other holiday spices, I feel like it dominates. Gingerbread cookies, Gingerbread men, Gingerbread houses, Gingerbread loafs, and Gingerbread creamer all reign during their month of glory. Gingerbread is highly recognizable, warming, and a little spicy. I feel like we are missing out not having this wonderful spice year round, but it just feels seasonal ya know? Kind of like how you can get asparagus year round, but it tastes best in spring, when it’s in season.
Pack in the Flavor
When I was looking at several recipes that boast Gingerbread flavor, I was disappointed to find them skimping on flavor and using only ginger and cinnamon for their Gingerbread. While you can still technically call that Gingerbread, you’re really cheating yourself. By adding more spices to Gingerbread you add depth that ginger and cinnamon alone cannot achieve, and for such a short lived season why skimp? I say be bold and give Gingerbread it’s spotlight and make it properly, with spice and depth, and warmth.
The recipe below has depth, intrigue, and warms your mouth without being ‘hot’. Be prepared to make extra, because anything you make with this spice turns into love at first bite and you’ll find yourself coming up with excuses to make more.
Gingerbread spice mix
- 2 tsp Ginger (Ground)
- 1 1/2 tsp Ceylon Cinnamon (Ground)
- 1/2 tsp Anise seed (Ground)
- 1/4 tsp Clove (Ground)
- 1/4 tsp All Spice (Ground)
- 1/4 tsp Nutmeg (Ground)
- 1/4 tsp Cardamon (Ground)
- 1/4 tsp Black Pepper (Ground)
- Gather all your ingredients. If all of them are not already ground or not ground finely enough (like black pepper), take the time to grind them in a spice grinder, with grater, or in mortar and pestle.
- Measure out and conbine the spices in a bowl.
- Store in an air tight container for up to a month. It may last longer but won’t be as potent or flavorful.
- You can double or triple the recipe as needed. The above is enough for one batch of gingerbread cookies.