We dutchies love our holiday breads. They are called 'stollen', which I can't properly translate. It's bread filled with raisins, almondpaste and different kinds of nuts. We put whole-cream butter on it and voila, there's a tasty holiday breakfast. Yum! But, it gets kind of boring. I wanted to spice up the holiday breakfast. We dutchies also love our 'speculaas', or gingerbread, so why not make butter out of it? Here's my recipe for delicious gingerbread butter. Made from scratch!

Step 1: What You Need

Gingerbread spices
30 grams/1.05 oz Cinnamon
5 grams/0.18 oz Ginger (dried, powder)
5 grams/0,18 oz Cardamom
10 grams/0,35 oz Clove
5 grams/0,18 oz Cilantro (dried)
5 grams/0,18 oz White pepper
10 grams/0,35 oz Nutmeg

Butter
250 grams/8,81 oz whole-cream butter
1 table spoon Sugar

Tools

If you don't use ground spices you'll need a mortar and pestle. You also need a jar big enough to fit the spices and butter. A spoon to scoop it in is also handy!

Step 2: Spice It Up!

Ground all the spices in a mortar and pestle. If you don't have patience, just use ground spices and mix those up. Put it in one of the jars, because you'll have slightly more spices than you need for the butter. You could make gingerbread later on!

Step 3: Butter Up!

Make sure the butter is about 10 minutes out of the fridge, so it's softened nicely. Now mix the spices in there. I used a fork and a little patience, but I guess you could use a hand mixer. Stir a table spoon of sugar in there and put the mixture in a jar. Put it in the fridge and let it rest for at least a day, so the flavours can settle in the butter. The longer it sits, the better is gets! Now slice up some bread and enjoy your gingerbread butter. I know I do! :)