Homemade Pumpkin Spice Mix... the spice must flow
It's that time again (thank sweet baby Jesus)! But even if it's not, even if you're reading this in May or June, we can all use a little pumpkin spice any month :)
Prep Time2 mins
Cook Time2 mins
Servings: 1 bottle
Ingredients
- 3 tbsp ground ceylon cinnamon freshly ground for foodies
- 2 tsp ground nutmeg freshly ground for foodies
- 2 tsp ground ginger dry and grind your own for foodies
- 1-1/2 tsp ground allspice freshly ground for foodies
- 1-1/2 tsp ground cloves freshly ground for foodies
Instructions
- Use a whisk to combine all ingredients into a bowl (use level spoon measurements).
- Store in an airtight container for up to a year.
Chef's Notes
- I like to make small batches so it's fresh and fragrant when I need it, but you can multiply the recipe if you don't want to make it as often (or if you just need a ton of it because you refuse to conform to the notion that pumpkin spice is only allowed during the fall - hey, no judgement).
- This is also a much appreciated gift - I like to make enough to put in the tiny jars and give away to neighbors, friends, family, and frenemies (gotta keep 'em guessing).
- Don't limit yourself to lattes and pies! Add to cakes, cookies, yogurt, smoothies, roasted vegetables, pies, ALL THE THINGS! On second thought, maybe you should just limit the spice to one season - everything in moderation, right? (Ignore her: the spice must flow...)