Cinnamon does most of the work here, while nutmeg and allspice add depth. The result is useful beyond Christmas: porridge, pancakes, banana bread, biscuits and crumble can all take a measured spoonful.
Cook · Recipe
Winter Baking Spice Blend
A five-minute cinnamon-led blend with nutmeg and allspice for porridge, pancakes, loaf cakes, cookies, crumbles and hot drinks.
At a glance
Recipe summary
- Prep
- 5 min
- Total
- 5 min
- Serves
- About 6 tbsp
- Skill
- Easy
What you need
Ingredients
Metric US Ingredient
60 ml 4 tbsp ground cinnamon
7.5 ml 1½ tsp ground nutmeg
10 ml 2 tsp ground allspice
How to make it
Method
- Put the 60 ml cinnamon, 7.5 ml nutmeg and 10 ml allspice in a small bowl.
- Whisk or stir until the colour is even and no pockets of nutmeg remain.
- Transfer the blend to a clean, completely dry airtight jar.
- Label the jar with the name and date before storing it in a cool cupboard.
Useful notes
Equipment
- Small bowl
- Spoon or tiny whisk
- Clean airtight spice jar
Substitutions
- When using freshly grated nutmeg, start with 5 ml (1 tsp) because it can taste stronger than pre-ground nutmeg.
- For a clove-forward blend, replace up to 2.5 ml (½ tsp) of the allspice with ground cloves.
Allergen notes
- The core blend has no obvious major UK allergens, but check packaged spices for precautionary labelling.
Storage
Store in an airtight jar in a cool, dark cupboard. It will be at its most aromatic for about 3 to 6 months.
Tips
- Use 1 teaspoon in a batch of pancakes, 2 teaspoons in a loaf cake or a small pinch in a hot drink.
- Measure spices with dry spoons so moisture does not enter the storage jar.
- Warm the measured blend briefly in melted butter when a recipe allows; gentle heat and fat can strengthen the aroma.