Speculoos Spice, straight from Belgium. This is the spice mix that begs to be used during the holidays. Think of gingerbread. Now think about that blend in pumpkin pie or sweet potatoes or bran muffins. Go out on a limb and think of it giving your whipped cream a bit of extra zing. A blend of cinnamon, ginger, cloves, nutmeg, cardamom and yes, black pepper. Biscoff spread? Use this mix and you have the real Belgian taste.
How did I come by this authentic mix? One of my favorite cities in Europe is Bruges, Belgium. For a food lover, it is a small paradise. Go down one street and you smell chocolate, the next frites (we would call them French fries), another waffles and another cookies. Different streets are lined with shops featuring a particular specialty.
There is one street just off the main square that is lined with biscuit (we would call them cookie) bakeries. For some there are jewelry stores, for me there are bakeries. You can select a variety of different cookies. They are sold by weight. Then pick out one of the many unique tins to take them home in.
One of the most popular and well-known type of biscuits are Speculoos. Imagine my excitement when in one of those bakeries, I found a cookbook titled Speculoos – in English. Yes I snapped it up.
This recipe with one minor change, is the basic speculoos spice mix from Juliette’s Biscuit Bakery in Bruge. This version here has been converted to use volume rather than weight. I have also slightly reduced the amount of cloves.
Now you can buy Speculoos Mix , but I prefer to make my own. It is a great hostess gift for the holidays. Check back here, the recipe for Speculoos Cookies is next.
Speculoos Spice Mix
This spice mix is the basis for the classic Belgian cookie. Think gingerbread. It is adapted from the recipe in "Julette's Speculoos".
- 1 1/4 tsp black pepper finely ground
- 1 1/2 tsp ground ginger
- 1 tbsp cloves
- 1 tbsp nutmeg
- 3 tbsp cinnamon
- 3/4 tsp cardamom
mix all ingredients together and keep in an airtight jar or tin
This spice mix is the basis for the classic Belgian cookie. But, don't limit to just cookies. It is wonderful in pumpkin pie, pancakes, over butternut or acorn squash.