Dessert Spice Blend: Warm Your Baking with Ceylon Aromatics

The Blend

This dessert spice blend draws on warm aromatics that have defined Sri Lankan sweets for centuries — love cake, watalappam (coconut custard), and kokis (crispy rice flour fritters) all rely on similar flavour combinations. Use it wherever you reach for mixed spice or pumpkin spice.

Ingredients (makes about 6 tablespoons)

• 3 tbsp ground Ceylon cinnamon
• 1 tbsp ground cardamom
• 1 tsp ground cloves
• 1 tsp ground nutmeg
• 1 tsp ground ginger
• Pinch of black pepper for warmth

Method

1. Combine all ingredients in a small bowl and mix thoroughly.
2. Transfer to a glass jar, seal tightly, store in a cool dark cupboard.
3. Best used within 6 months for peak flavour.

Ways to Use It

• Apple crumble: Add 1.5 tsp to the fruit filling alongside sugar and lemon juice.
• Spiced shortbread: Use 1 tsp per 200 g flour.
• Rice pudding: Stir half a tsp into the milk as it heats.
• Banana bread: Replace usual cinnamon with 2 tsp of this blend.
• Hot chocolate: A generous pinch transforms an ordinary mug.

Sri Lankan Watalappam

The most celebrated Sri Lankan dessert is a coconut milk and jaggery custard steamed in individual cups. Whisk together coconut milk, beaten eggs, grated jaggery, and 1 tsp of this blend. Pour into ramekins and steam for 25 to 30 minutes until just set. Serve at room temperature or chilled.