The most noticeable flavors in this blend—very efficacious on a frosty morning—are orange peel and star anise, rather than the ginger. I’m not an anise fan, but a little milk beats it into submission.
Any authentic German food fans out there? This cuppa made me remember how Mom and Grandma would make pfefferneusse right after Thanksgiving. Hard little cookies, also with an unusual spice profile, including black pepper (anise shows up in a lot of recipe searches as well). The little “pepper nuts” come out of the oven hard as rocks, then get tucked into a stoneware crock with an apple to soften until just before Christmas. I was never a huge fan of the flavors, but the process fascinated me.
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Pfefferneusse needs to include Pfeffer as it is black pepper in German. I searched them out and it seems I had them before. Store bought though.
The ones I’m seeing online are all coated in powdered sugar—Mom’s were just dark, little crescent-shaped things.
She made them healthier, without the added sugar. Afterall, powdered sugar coating I just, dislike. It gets sticky in the mouth.
I’ve never gotten the hang of the pronunciation of that cookie, but I do enjoy them this time of year. I hate the powdered sugar coating on them. It makes them unnecessarily messy, so I like the idea of a healthier version without the mess and extra sugar!
Pfefferneusse needs to include Pfeffer as it is black pepper in German. I searched them out and it seems I had them before. Store bought though.
The ones I’m seeing online are all coated in powdered sugar—Mom’s were just dark, little crescent-shaped things.
She made them healthier, without the added sugar. Afterall, powdered sugar coating I just, dislike. It gets sticky in the mouth.
I’ve never gotten the hang of the pronunciation of that cookie, but I do enjoy them this time of year. I hate the powdered sugar coating on them. It makes them unnecessarily messy, so I like the idea of a healthier version without the mess and extra sugar!