Fall is on its way, and it brings me the urge to bake
To me, fall has always been one fo the cozietst times of the year.
Colors, flavors, and scents change, and scarves and wool sweaters are pulled out of closets again. And I find myself secretly longing for stormy afternoons when you can curl up in a comfortable chair with a good book, savoring a warm cup of tea and, if possible, indulging in a treat made with speculaas spices.
I'd like to mix my speculaas spices myself, which inspired me to draw and share this illustrated recipe with you.
Speculaas-like spice mixes in other countries
'Speculaaskruiden', as we call it, are a classic Dutch spice blend that's traditionally used in a variety of recipes, but most famously in 'Speculaas' (or Speculaasjes), which is a spiced cookie that’s similar to what people in English-speaking countries might call gingerbread cookies.
The spice mix is often called Ginger bread spice (USA) or Mixed spice (UK).
And in the United States, there's another popular blend calledPumpkin spice, which is quite close to our Dutch Speculaas mix, but includes 'allspice' which we call 'piment' in the Netherlands, but don't use traditionally.
What do we use Speculaas spice for?
In the Netherlands, we love to eat baked goods like speculaas, pepernoten, and kruidnoten when the seasons are getting colder. But believe me, the spices are also mighty good in chai tea, a cup of hot chocolate milk, and even in spicy pot pies and stews.
A traditional recipe, but with its own twist
Originally, the Dutch speculaas mix consisted of cinnamon, anise, cloves, and cardamom. But over the years, more and more spices have been added, resulting in different variations.
In the Netherlands, you can buy ready-made mixes at just about every supermarket, but if you can’t find the spice mix where you live, it makes a lot more sense to just make your own at home. Plus, it’s fun, and if you put it in a pretty jar, it can be the perfect gift for anyone who loves baking too
Of course, I couldn’t resist making an illustrated recipe for speculaas spices.
You’ll find it below.
Ingredients basic recipe
- 2-2,5 tbsp ground Ceylon Cinnamon
- 1,5 tsp ground Star anise
- 2 tsp ground Nutmeg
- 1 tsp ground Cardamom
- 1 tsp ground Ginger
- 1 tsp ground White pepper
- 2 tsp ground Cloves
If you’d like the mixture to be a bit more spicy try this alternative recipe instead
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2-2,5 tbsp ground Ceylon Cinnamon
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1,5 tsp of ground Anise seed
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2 tsp ground Nutmeg
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1 tsp ground Cardamom
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1 tsp ground Ginger
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1 tsp pink pepper
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1 tsp of allspice (or Jamaican pepper)
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0,5 tsp of ground lemon peel
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2 tsp ground Cloves
* You can also use regular anise seeds, but I personally prefer star anise, which is, by the way, a different plant. It shares the same characteristics but it has a slightly nicer sweet and licorice-like flavor with a peppery touch.
How to make it + storage tips:
- Mix all the ingredients well, and store the spice mix in a tightly sealed jar.
- Important to know: Store the jar in a cool, dark place.
Herbs and spices are very sensitive to light, air, heat, and moisture. When speculaas spices are exposed to (sun)light, the aromatic oils break down more quickly, and the mix loses its characteristic aroma and flavor. That would be a real shame, because all those spices together can add up, depending on where you live.
The advantage of making your own mix is that it lasts quite a long time, and it’s relatively cheaper. So be sure to store it properly. 🙂 -
Use your new spice blend in any recipe that calls for speculaas spices. You can just replace it with an equal amount.
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Note: If you plan to buy herbs and spices separately, be mindful about where you get them. I once bought some spices and herbs at the market, and both their flavor and aromas faded very quickly. The jars at the booth were probably exposed to oxygen too often (from opening and closing them too much), and of course they sat out in the open air and in the sun all day long. That wasn’t a smart move on my part at the time.
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One last tip: If your budget allows it (since everything is already so terribly expensive these days), try and find organicherbs and spices. It turns out that conventional herbs are among the most heavily sprayed crops worldwide. (Unfortunately, that’s something to keep in mind when you’re cooking and baking with them.)
Have fun baking!
With love,
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