GINGERBREAD Coffee Dust

Cinnamon, Ginger, Allspice, Clove, Nutmeg and Sea Salt

1/8 tsp stirred into your finished cup (or frothed into your milk), or 1/2 tsp per mug mixed into your grounds before you brew, so the whole pot smells like your favorite holiday.

Also delicious stirred into yogurt and granola, or baked into cookies and roasted nuts.

We took everything good about a gingerbread house and made it drinkable, minus the structural collapse. Ginger and cinnamon carry the classic warmth, clove and nutmeg round out the spice, allspice ties the whole thing together. Sea salt handles the coffee's bitterness so the spice gets to shine.

Ginger's long been used to settle digestion and ease nausea, cinnamon's been studied for its role in blood sugar balance, and clove carries some of the highest antioxidant levels of any spice around. It's basically the holidays, in a tin, available year round because we don't believe in rationing joy.

Nobody's ever regretted more gingerbread.

As featured in the Seattle Times and Real Simple Magazine

Spoon not included.