Gingerbread Oil
December 16, 2024 by Kimberly
Cozy up your cooking with this aromatic oil infused with warm spices like cinnamon and cardamom. It’s like bottling the holidays – perfect for drizzling, baking, or elevating savory dishes.
5 MINUTES
EASY
VEGAN
INT.
40 PER TSP
SPICY
MICHELIN
OIL
WINTER
ABOUT THE RECIPE
Step into holiday magic with this incredible spiced oil. Infused with cinnamon, cardamom, cloves, and more, it’s the ultimate flavor hack to elevate your cooking. Whether drizzled over roasted veggies, swirled into yogurt, or used for baking, it brings cozy gingerbread vibes to everything. Perfect for adding that warm, nostalgic touch to your festive meals, and hey, it also makes a pretty epic edible gift. Get ready to impress yourself and everyone you share it with!
How to serve
For sweet treats, drizzle it over pancakes, waffles, or even vanilla ice cream. Feeling savory? Use it to dress roasted carrots, drizzle on warm bread, or even toss it into a simple salad dressing. Pro tip: Swirl a little into your hot chocolate or latte for the coziest vibes ever. It’s your new go-to secret weapon for holiday magic in every dish. I used this oil to glaze my milk buns with gingerbread filling – give it a try, you’re gonna love it!
How to store
Keep your spiced oil in a tightly sealed glass bottle in a cool, dark spot. It stays fresh and aromatic for up to a week. Shake gently before using.
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Gingerbread Oil
- Total Time: 5 min
- Yield: 1 cup / 250 ml 1x
Description
RECOMMENDED EQUIPMENT
- medium-sized saucepan
- whisk
- a bowl which the medium saucepan fits into
- medium-sized bowl
- fine sieve
- sealable container (oil bottle)
- ice cubes
Ingredients
- 2 tsp cinnamon
- 1/2 tsp cloves
- 1/2 tsp allspice
- 1/2 tsp cardamom
- 1/8 tsp nutmeg
- 3 anise stars
- 1 piece of fresh ginger
- 250 milliliter oil
Instructions
- Toss everything into the blender.
- Pour the mixture from the blender into a medium-sized pot and heat it over medium heat to a temperature of about 100°C (212°F), and maintain this temperature for the next 5 minutes. Stir occasionally, making sure the temperature remains steady and nothing gets burned.
- Prepare a bowl large enough to fit a medium-sized pot, and fill it with cold water and a handful of ice cubes. Also, hang a fine sieve strainer over one medium-sized bowl.
- Now, place the pot in the ice water and stir to cool the oil quickly. Once the oil is almost cold, remove the pot from the water and pour the oil into the prepared fine sieve to catch the coarse particles.
- Once all the oil has passed through the fine mesh strainer, transfer the collected amount of oil into a sealable container or directly into an oil bottle. Store in the refrigerator for up to one week.
- Passive Time:
- Cook Time: 5 min
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