Clove Nutmeg Cinnamon Powder
A fragrant warm spice blend combining ground cloves, nutmeg, cinnamon, and ginger. This versatile powder adds depth and warmth to baked goods, hot beverages, savory dishes, and oatmeal. Mix in seconds, store for months, and use anywhere you want a gentle spice boost.
Steps
Before you start
- Check that all ground spices are fresh and fragrant
- Use a clean, completely dry bowl and utensils
- Have your storage container ready and labeled
Measure the cinnamon and nutmeg
- Pour 3 tablespoons (30 g) of ground cinnamon into a medium mixing bowl.
- Add 2 tablespoons (20 g) of ground nutmeg.
- These two spices form the base and make up most of the blend by volume.
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Tip: Use measuring spoons to measure accurately; shaking spices from the jar leads to inconsistent ratios and uneven flavor.
Add cloves and ginger
- Sprinkle 1½ teaspoons (3 g) of ground cloves into the bowl, then add 1 teaspoon (2 g) of ground ginger.
- These smaller amounts of the more potent spices balance the milder base without overwhelming the blend.
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Tip: Add cloves carefully—even a small amount extra will make the blend harsh and bitter. Start conservatively if you prefer milder clove flavor.
Whisk to distribute evenly
- Use a whisk or spoon to stir vigorously for about 1 minute, scraping the bottom and sides of the bowl to break up any clumps.
- Make sure no single spice pools in one area; the mixture should look uniform in color with a fine, even texture throughout.
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Ready when: Color is uniform throughout with no dark clove clumps visible
Tip: Thorough whisking prevents bitter pockets of clove that can appear in the first sprinkles you use. Don't skip this step.
Transfer to storage container
- Pour the blended spices into a clean, dry 8 oz (240 ml) airtight container.
- Use a small funnel to avoid spilling.
- Seal the lid tightly and label the container with the date, contents, and a note of the ratio (3:2:1.5:1 for reference).
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Ready when: Container is sealed and labeled
Tip: Use a dark glass or opaque container to protect spices from light. Avoid plastic jars, which can absorb odors and don't seal as well against air.
Good to know
Tips
- Toast whole spices in a dry skillet over medium heat for 1–2 minutes before grinding them yourself for a more vibrant, aromatic blend that lasts longer.
- Use this blend in coffee, hot chocolate, chai, oatmeal, yogurt, apple cider, baked goods, sweet potato dishes, glazes for roasted vegetables, and dusted over custards or ice cream.
- For a spicier blend, add ¼ teaspoon cayenne pepper or black pepper, but taste as you go to avoid overwhelming the warm spice balance.
- Keep a small shaker jar of this blend on your spice rack and refill from your storage container every 3 months for daily use.
Make ahead
Blend spices up to 2 weeks ahead and store in an airtight container. The blend will keep its potency best if mixed fresh within 3 months of opening individual spice jars.
Storage & reheating
Room temperature: up to 6 months in an airtight container away from heat and light. Do not refrigerate or freeze; moisture will degrade the spices. Discard if clumpy or odor fades.
Substitutions
- ground cloves → ¼ teaspoon (0.5 g) allspice. Allspice has warm clove notes with added cinnamon undertones. Use half the amount as it is stronger.
- ground ginger → ¼ teaspoon (0.5 g) cardamom. Cardamom adds a spicy, floral warmth instead of ginger's sharp heat. Reduce the amount to avoid overpowering.
- ground nutmeg → 1½ tablespoons (15 g) ground mace. Mace is the lacy covering of nutmeg with a milder, slightly more floral flavor. Use the same amount or slightly less to taste.
