2 tablespoons dried ginger
2 tablespoons cinnamon
1 tablespoon cloves
1 tablespoon cardamom
1 tablespoon nutmeg
black or white pepper, to taste
1. Thoroughly blend all spices.
2. Store in an airtight container.
I like to mix 1/4-1/2 teaspoon into various beverages, such as hot/iced tea, hot chocolate, iced latte with rice milk, etc. It's also good when added to muffin or cookie batter. It would also be good when added to coffee grounds before brewing. The recipe can easily be increased, but keep proportions the same.
Source of recipe: This is a modified version of a common chai mix found around the web. I could not locate the original source or anyone who cited it.