Are you looking for a super easy glaze with a bit of kick to it? Check out this quick-to-make spiced version now.
It takes about 5 minutes to make with ingredients found in most kitchens.
The combination of nutmeg, allspice, and ginger gives this tasty pastry coating a fall twist.
I used buttermilk, but feel free to use regular milk.
- 1 1/4 cup Powdered sugar
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1/4 teaspoon powdered ginger
- 2 teaspoon vanilla extract
- 5 tablespoon buttermilk
- Add the powdered sugar, nutmeg, allspice, and ginger to a medium sized mixing bowl and incorporate.
- Sprinkle in the vanilla extract.
- While whisking, incorporate the milk a little at a time. Stop adding milk when you’ve reached the desired consistency for a glaze.
Cooking by the Numbers…
Step 1 – Grind Your Spices
I prefer to use freshly ground spices whenever possible and in this case, that includes nutmeg.
Freshly ground spice has much more flavor than the pre-ground stuff and you owe it to yourself to try it out.
The best way to grind nutmeg and other hard seed-based spices is either with a dedicated electric spice grinder or a blade style coffee grinder.
In a pinch, you can also use a mortar and pestle for most spices. But whole nutmeg is a little too big for that kind of approach.
And feel free to use the regular powered kind instead if that’s what is available (although you’ll be missing some of the wonderful flavor).
Step 2 – Add the Vanilla
Add the vanilla extract. Don’t skimp. Use an all-natural vanilla product here. None of that imitation stuff.
Or if you want to get real gung-ho, make your own extract with vanilla bean pods.
Step 3 – Add the Milk
Slowly incorporate the milk bit by bit.
Whisk the entire time, and stop when you’ve reached your desired viscosity.
Where to use this sweet and gooey taste of fall? These suggested recipes should give you a good start!
Drizzle this glaze over your favorite scones.
Our pumpkin scones our blackberry scones would be a fabulous place to start!
Baked Squash and Pumpkins
Add a bit of sweetness to your favorite baked squash. A little bit of sweetness added to these fall fruits brings out the flavors and makes them more palatable for kids.
Our stuffed acorn squash recipe would be a great candidate for experimenting with this glaze.
Nothing says fall like baked apples. Fill your house with the aroma of autumn with our baked apple recipe.
Baked Apples With Dried Fruit and Nuts
How good would a batch of stuffed apples be with this spiced glaze drizzled over them? Pure unadulterated autumn. Unicorns prancing in colorful red and yellow fallen maple leaves good.
Combine it with Cardamom
Spread this sweet sauce over a quick bread or other pastry that incorporates cardamom within its base ingredients.
Let the nutmeg, allspice, and ginger infuse with the flavors of the cardamom to give your taste buds a truly exotic experience.
Do you have any suggestions on where else to use this super easy spiced glaze? Let us and other readers know in the comment section below! And don’t forget to check out all of our fall and autumn inspired recipes.
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Photos by Mike Quinn, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details.
*Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Mike Quinn
Mike Quinn spent 20 years in the US Army and traveled extensively all over the world. As part of his military service, Mike sampled coffee and tea from all virtually every geographic region, from the beans from the plantation of an El Salvadorian Army Colonel to "Chi" in Iraq to Turkish Coffee in the Turkish Embassy in Kabul, Afghanistan. He spent nearly a decade in the Republic of Korea where he was exposed to all forms of traditional teas. Mike formerly owned and operated Cup And Brew, an online espresso and coffee equipment retail operation.
2 thoughts on “Super Easy Spiced Glaze For Donuts, Cakes, and Other Pastries and Baked Goods”
hi mike! do you think i could add a hint of chile or cayenne to this?
This sounds like a delicious idea, Teresa! Be sure to start small, and taste as you go. It’s easy to add hot pepper a little at a time, but harder to take it away if you add too much!