Cinnamon Plus Spice Blend

Our fragrant blend of Korintje Cinnamon, nutmeg, allspice, orange peel, cloves, and ginger is a perfect match for apple and pumpkin pies, muffins, and cookies. Perfect for coffee, lattes, oatmeal, and applesauce, too.

Use this blend when a recipe calls for a combination of cinnamon and nutmeg, allspice, cloves or ginger. Simply replace with an equal measure of

Cinnamon Plus®.

 

(Just click each photo to open the recipe page)

FROZEN PUMPKIN MOUSSE PIE

PUMPKIN DONUT HOLES

SPICED PUMPKIN MINI LOAVES

MINI CINNAMON LOAVES

STICKY BUNS

APPLE PIE CRUMBLE CAKE

PUMPKIN STREUSEL CHEESECAKE SQUARES

MENORAH CAKE

HARVEST BROWN RICE SALAD

ROASTED BUTTERNUT SQUASH STEW

SKILLET PASTITSIO

HARVEST SPICED NUTS

EGGNOG LATTE

CRANBERRY FROZE

 Cincinnati Chili

Cook 1 lb. (450 g) of ground beef or turkey in a skillet over medium heat. Add 1 tsp (5 mL) of spice blend, 1 pkg of mild chili seasoning, 1 can (15 oz./425 g) of tomato sauce, and 1 can (15 oz./425 g) of kidney beans, drained and rinsed. Bring to a boil, then reduce to a simmer. Cook uncovered for 15–20 minutes, stirring occasionally. Serve over spaghetti with shredded cheddar cheese and diced onion, if you’d like.

 

Cinnamon Butter

Combine 1 softened stick of butter with 1 tsp (5 mL) of spice blend. Spread over toast or graham crackers, or use in oatmeal.

 

Bagel Spread

Combine 8 oz of Cream Cheese, 1 Tbsp of Honey and 1/4 Tsp of spice blend until smooth.  Refrigerate 1 hour to allow flavor to blend.  Serve with Graham Crackers, on a bagel or on toast

 

Spiced French Toast

Whisk together 3 eggs, ½ cup (125 mL) of milk, ¼ tsp (1 mL) of vanilla extract, 1 tsp (5 mL) of spice blend, and ¼ tsp (1 mL) of salt. Heat 1 tbsp (15 mL) of butter in a large skillet. Dip 8 slices of thick bread like Texas toast or brioche into the batter and fry on both sides for 2–3 minutes each. Serve with maple syrup, powdered sugar, and fresh berries.