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Ah, gingerbread! That aroma that fills the house as soon as you start making this sweet cake… But sometimes it’s such a pain to find the perfect spice blend, not too strong, not too weak. I learned to make it myself, and honestly, it changes everything.
I love this little ritual where I take out all my spice jars, a bit like an alchemist, and play with the proportions. Sometimes I get it wrong, sometimes it’s spot on, and it always stays personal. I’ll take you along, I promise, your home will smell wonderful!
The secret is to have the right spices, but also to grind and mix them well… I admit the first time I had lumps, and I thought I was going to throw it all away. Spoiler: no, it works out.
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And between you and me, a homemade blend offers a depth of flavor that ready-made mixes just don’t. So, grab a coffee, bring out the spices, and let’s get started.
Which spices to choose for an incredible homemade gingerbread spice mix
Honestly, the base is cinnamon. For me, it’s absolutely essential, even though I almost forgot it once, what a horror! Then, I add ginger, a bit spicy. I won’t even talk about nutmeg, that’s the queen of the sauce base.
- 40 g of cinnamon sticks crumbled, because that’s where the taste is.
- 2 level teaspoons of ground ginger, be careful not to add too much.
- 5 g of whole nutmeg, to grate at the last moment.
- 10 allspice berries for a little twist.
- 10 cloves, that’s the fragrant intensity.
- 25 peeled cardamom seeds, it makes all the difference.
- 1 star anise for a subtle but present note.
- 20 black peppercorns, don’t confuse with the allspice berries!
How I prepare my homemade gingerbread spice mix
So here’s a little confession: at home, it’s done by hand, with a pestle and mortar. I like to feel every step. Sometimes I put everything through the coffee grinder, it helps, especially when I forget that the mix needs to be very fine.
To not mess up, I start by crumbling the cinnamon sticks, not too small either, so it activates well in the blender without turning immediately into super fine powder. Then I put everything together, and bam, a quick blend.
- crumble the cinnamon with your fingers or a pestle.
- mix all the whole and ground spices.
- pulse quickly in the blender to keep a pleasant texture (I like to find little pieces, but do as you wish).
- store in an airtight jar, in a dry place, away from light.
Useful utensils for an easy homemade gingerbread spice mix
I’m not super equipped, don’t think so, a simple mortar does the job really well. But I admit, when I have a lot to do, the coffee grinder is my best friend. If you want a super fine result, use it. Otherwise, do it by hand, it’s nice too.
- Mortar and pestle: to macerate the flavors and keep a bit of chewiness in the mix.
- Electric coffee grinder: to go quickly and finely.
- Fine sieve: useful if you want a super homogeneous mix with no crumbs.
- Airtight jar: very important to preserve flavors and aromas for a long time.
The pleasure of a homemade spice mix for your gingerbread recipes
I love so much that smell that fills the kitchen when I start heating my spices in the dough. Sometimes, I adjust the amounts according to my mood. The great thing is you can be creative, no strict rules, a bit of this, a bit of that.
You also gain in quality, it’s noticeably more fragrant than ready-made mixes, sometimes a bit too industrial for my taste. And it’s economical, especially if you bake gingerbread regularly like me!
Ah, and a little tip: make a bit more, it’s perfect for gifting or just enjoying all winter. It’s my little habit, I always have a jar at home, it’s become essential.
Can cinnamon be replaced with something else?
Cinnamon is really the base of gingerbread, but you can try star anise or more star anise to vary. But honestly, it totally changes the taste.
How to store the spice mix?
Keep it in an airtight jar away from light and humidity, in a cool cupboard. It keeps for several months.
Can this mix be used for other recipes?
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Yes, it’s great for cakes, but also in a chai latte or to flavor applesauce. I love this versatility.
