Whole Nutmeg Spice

Our Whole Nutmeg Spice has a warm, slightly sweet flavor that is released when ground or grated, add to sweet or savory dishes. Spice up eggnog and spiced wine for a burst of flavor. Grate immediately before use otherwise keep whole.

Easy Uses:

  • Great addition to any baked good
  • Grate on top of your favorite coffee or apple cider
  • Top on a baked sweet potato
  • Grate on top of your favorite oatmeal
  • Pairs well with bourbon or whiskey!


Chocolate Chip Pumpkin Cake Cookies

Prep time: 15 minutes
Cook time: 15 minutes
Servings: 8 cookies


  • 1-1/2 cup canned pumpkin
  • 1/4 cup F+F Pumpkin Honey Butter
  • 1 large egg
  • 1/2 cup unsalted butter
  • 1 cup brown sugar
  • 1-1/4 cup all-purpose flour
  • 2 tablespoons F+F Pumpkin Pie Spice Blend seasoning
  • 1 teaspoon grated F+F Whole Nutmeg Spice
  • 1 tablespoon fresh ginger
  • 2 teaspoons salt
  • 1 cup chopped chocolate chunks – 60% cocoa suggested but milk chocolate OK


  1. In a stand mixer, cream the butter and sugar together on medium speed with vanilla until it is fluffy and pale white.
  2. Add in the Pumpkin Honey Butter and whip in the egg. Scraping bowl in-between and after if needed.
  3. Mix all dry ingredients together (flour, Pumpkin Pie Spice Blend, baking powder, nutmeg and salt), whisking together so everything is evenly distributed.
  4. Slowly add in the dry ingredients into the mixing bowl containing the butter and sugar mixture.
  5. Add in the canned pumpkin and mix until incorporated. Scrape down the sides to make sure everything is incorporated.
  6. Add in the chopped chocolate just until combined.
  7. The dough will be wet and will spread a bit if not chilled before using. Allow the dough to rest in fridge for an hour or overnight for tighter formed cookies.
  8. Scoop the dough into 2-tablespoon-size balls and place onto a lined sheet tray. Bake at 350°F for 12–15 minutes. They should puff up a bit, but will not brown much.
  9. Let rest for 5 minutes and enjoy!

Gruyere + Nutmeg Biscuits

Prep time: 30 minutes
Cook time: 20–30 minutes
Servings: 15 biscuits


  • 4 cups flour
  • 2 tablespoons salt
  • 1 teaspoon black pepper
  • 1 cup Gruyère cheese + 1 cup for topping
  • 4 sprigs picked thyme
  • 1 tablespoon freshly grated F+F Whole Nutmeg Spice
  • 1-1/2 cups buttermilk or whole milk
  • 14 tablespoons butter, lard or shortening
  • 2 tablespoons baking powder
  • 1 tablespoon F+F Vermont Maple Syrup


  1. Place butter in the freezer while you prep the dry ingredients.
  2. Measure all dry ingredients together, and whisk together until it is all evenly incorporated.
  3. Grate the Gruyère cheese and set aside. Grate frozen butter, and keep cold if not using immediately.
  4. Add grated butter and 1/2 the Gruyère cheese into your dry mix bowl. Mix until its crumbled and incorporated throughout the flour, should be about the size of a dime or smaller.
  5. Slowly add in the buttermilk and F+F Vermont Maple Syrup just until the dough forms, the dough should not be sticky. Be careful not to overwork the dough.
  6. Let the dough rest in the fridge to firm up a bit, if your dough is getting too soft.
  7. Roll out dough with a rolling pin, to about 1/4 to 1/2 inch thick. Cut out rounds or desired shapes.
  8. Place on a baking sheet with lined parchment, and top biscuits with reserved extra cheese.
  9. Bake at 350°F for 10–15 minutes, until lightly brown and cheese is gooey, melted and a little crispy around the edges.

Holiday Nuts

Prep time: 10 minutes
Cook time: 25 minutes
Servings: 4–6 cups


  • 3/4 teaspoon cayenne pepper
  • 3/4 teaspoon ground cumin
  • 1 tablespoon cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon salt
  • 1 cup sugar
  • 4 egg whites
  • 1/2 cup F+F Vermont Maple Syrup
  • 1 tablespoon water
  • 6 cups raw, unsalted nuts, such as walnuts, pecans, almonds cashews, macadamias, pistachios
  • 4 tablespoons chopped rosemary
  • 3 tablespoons microplaned F+F Whole Nutmeg Spice


  1. Preheat oven to 350°F. Line a half sheet pan with parchment paper, and set aside. 
  2. In a medium mixing bowl, combine the sugar, cayenne, cumin, cinnamon, ginger, and salt until well blended.
  3. In a large bowl whisk the egg whites and water together until very frothy and foamy.
  4. Add the nuts and toss with a large rubber spatula to coat completely with egg wash. The egg should coat the nuts, without having extra egg white at the bottom of the bowl. If there’s additional egg white mixture pooling in the bowl after coating the nuts, add another 1/2 to 1 cup of nuts, and toss again until well coated.
  5. Add F+F Whole Nutmeg Spice and rosemary, and toss to coat nuts completely with the spatula. All the spice mixture should adhere to the nuts without having leftover spice in the bottom of the bowl. Continue to toss until all of the spice mix coats the nuts.
  6. Spread nuts in a single layer on the sheet pan. Bake for 10 minutes, then stir or flip the nuts and re-spread them into a single layer again. Bake an additional 10 minutes, until nuts are toasted, fragrant and crisp. Cool on the sheet pan. Nuts will get crisper as they cool.
  7. Store in an airtight container.

Nuthattan Cocktail

Prep time: 20 minutes
Cook time: 30–40 minutes
Servings: 6–8 servings


  • 1 egg white
  • 2 ounce bourbon
  • 1 teaspoon extra fine sugar
  • 1 teaspoon triple sec/orange liqueur
  • 1/2 to 1 teaspoon freshly grated F+F Whole Nutmeg Spice on top


  1. Place egg white, sugar, orange liqueur and bourbon in a cocktail shaker with ice.
  2. Pour over ice cubes, grate fresh F+F Whole Nutmeg Spice on top, and enjoy!

Nutmeg + Date + Oat Muffins

Prep time: 30 minutes
Cook time: 20 minutes
Servings: 6 muffins


  • 1 cup flour
  • 1 cup oats
  • 1/4 cup white sugar
  • 3 tablespoons F+F Vermont Maple Syrup
  • 2 teaspoons vanilla
  • 2 eggs
  • 1/2 cup buttermilk
  • 1/3 cup melted butter
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon grated F+F Whole Nutmeg Spice
  • 1 tablespoon fresh ginger
  • 1/2 cup chopped dates
Muffin Topping:
  • 1 tablespoon grated F+F Whole Nutmeg Spice
  • 1/4 cup white sugar
  • 1/4 cup brown sugar


  1. Whisk all dry ingredients together including spices in a bowl, and set aside.
  2. Chop up dates and set aside; mix muffin topping sugars and spices, and set aside as well.
  3. Melt butter and let cool for a minute or so. While cooling, whisk together eggs, sugar, and vanilla in a separate bowl.
  4. Mix cinnamon, nutmeg, white sugar in a bowl, and set aside for topping muffins.
  5. When butter has cooled, mix into wet ingredients bowl.
  6. Slowly combine the wet into the dry, adding buttermilk last.
  7. Mix batter just until combined, and scoop into lined muffin tins.
  8. Top muffins with cinnamon sugar mix and place in oven.
  9. Bake at 350°F for 20 minutes.

Swedish Nutmeg Meatballs

Prep time: 10 minutes
Cook time: 30 minutes
Servings: 25 meatballs


  • 1/2 pound ground beef
  • 1/2 pound ground pork
  • 6 pieces white bread, small-diced and crust removed
  • 1 small diced yellow onion
  • 1/2 cup Panko or breadcrumbs
  • 2 tablespoons brown mustard
  • 2 eggs
  • 1 tablespoon Worcestershire sauce
  • 1 whole lemon zest
  • 1 whole orange zest
  • 3 garlic cloves
  • 1/4 cup sour cream
  • 2 tablespoons salt
  • 1 tablespoon pepper
  • 3–4 tablespoons parsley, for garnish
  • 1 cup heavy cream
  • 2 tablespoons butter
  • 3 tablespoons grated F+F Whole Nutmeg Spice
  • 1/2 cup sour cream
  • 1/2 cup parmesan
  • Lemon juice
  • Salt and pepper to taste


  1. Mix ground meat into one large mixing bowl.
  2. Add in eggs, panko, mustard, Worcestershire sauce, zest of lemon and orange.
  3. Chop up onion and sauté on stove top with some olive oil and the chopped or microplaned garlic.
  4. Sautée until translucent, and set aside to cool.
  5. While onion cools, chop up white bread, removing crust. Can also tear into small tiny pieces. Then incorporate this into the meatball mixture by hand.
  6. Add onions once cooled, and mix the meat mixture well, making sure everything is combined and evenly distributed.
  7. Scoop into tablespoon-size balls; let firm up in the fridge before baking or frying (about 30 minutes).
  8. If frying, pour 1/4-inch deep canola or avocado oil into a medium-size sauté pan with a lip. Bring oil to 350°F. Once oil is to temp, add in meatballs, slowly flipping so they brown on each side.
  9. If baking, turn the oven onto to 400°F, and place meatballs on a baking sheet with a wire rack and lined with foil, to catch any drippings. Bake for 20 minutes.
  10. While meatballs cool or bake, begin making the sauce on the stove top.
  11. Add heavy cream and butter to a sauce pan; reduce liquid until it begins to thicken, by simmering gently.
  12. Once the cream and butter have reduced by about 1/4 of a cup, whisk in sour cream, grated F+F Whole Nutmeg Spice, salt, and pepper.
  13. Finally remove from heat (it should be cool to touch), and add in the parmesan and the juice of 1/2 of a lemon.
  14. Return the meatballs to heat to simmer for another 5–10 minutes.
  15. Top with parsley, and enjoy!

Scallop Potatoes

Prep time: 30 minutes
Cook time: 30–40 minutes
Servings: 6–8 servings


  • 8 Yukon gold potatoes
  • 1 pint heavy cream
  • 1/2 cup parmesan
  • 1/2 cup Gruyère cheese
  • 1/2 stick butter (5 tablespoons) plus more for lining the baking dish
  • 3 tablespoons grated F+F Whole Nutmeg Spice
  • 4 tablespoons chopped thyme
  • 3 cloves garlic
  • 2 tablespoons salt
  • 1 teaspoon black pepper


  1. Thinly slice or mandolin your potatoes so they are all uniform in size as much as possible; this helps them cook evenly.
  2. Butter your desired baking dish with softened butter, and set aside.
  3. Grate parmesan and Gruyère cheese; set aside to layer-in when assembling.
  4. Microplane or chop up the garlic and herbs.
  5. Place heavy cream in a large sauce pot, leaving enough room to fit the thinly sliced potatoes in later.
  6. Add in the chopped garlic, herbs and grated F+F Whole Nutmeg Spice to the heavy cream sauce pot.
  7. Add potatoes to the same sauce pot, and bring the heavy cream mixture to a simmer. Let simmer for 10–20 minutes, until it begins to reduce a bit.
  8. Remove from heat, and let everything cool briefly before layering potatoes in the buttered baking dish.
  9. Evenly layer the potato slices, overlapping when needed but keeping a single layer as much as possible.
  10. Alternate the layers of potatoes with the grated parmesan and gruyere cheese.
  11. Once the baking dish is full, pour in the heavy cream from the sauce pot.
  12. Bake at 350°F for 30–45 minutes, until desired browning and bubbly around all the edges. Let rest for at least 15 minutes before cutting into.

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