- 4tsp ground cinnamon
- 1/2 tsp ground mace
- 1/4 tsp ground cloves
- 1/4 tsp found ginger
- 1/4 tsp group nutmeg
- pinch of ground white pepper
- pinch of ground cardamom
- pinch of ground star anise
Fill your kitchen with the aromatic spices of Speculaas. Many Dutch families have their own Speculaas recipes, often handed down from generation to generation and tweaked to personal taste. In November new batches are made using the freshest ingredients, ready to make Speculaas cakes that are traditionally made in December, filling the whole house with a festive cheer and fragrance.
This recipe, first appeared in the Clandestine Cake Club Cook Book. It’s very easy to make. Keep handy in a pretty jar on the kitchen shelf, ready to add a teaspoon or two to your cakes, desserts, puddings and biscuits such as lebkutchen. Try some on home made rice pudding, mulled wine or baked custard tarts. Anywhere, where mixed spice is required.
Makes approx 5 – 6 teaspoons of Speculaas. Double up as required.
Will keep in an air tight container for several months.
Stir all the spices together until thoroughly mixed. Keep in an airtight jar or container.
Use in abundance at Christmas time.