Photo by Joseph De Leo, Food Styling by Erika Joyce
Use this coffee spice mix as a dry rub on chicken, steak, pork chops, or carrots for dinner, or fold into chocolate chip cookies, coffee cake, ice cream, and more for dessert—it plays happily on both sides of the field.
Recipe information
Total Time
5 minutes
Yield
2/3 cup
Ingredients
3 Tbsp. bee pollen powder or 3 Tbsp. bee pollen granules, ground in a spice mill
3 Tbsp. finely ground coffee (not instant)
2 Tbsp. granulated dried orange peel
2 Tbsp. ground cinnamon
2 tsp. ground cardamom
2 tsp. ground fennel seeds or 1⅔ tsp. fennel seeds, ground in a spice mill
Preparation
Step 1
Mix together bee pollen, coffee, orange peel, cinnamon, cardamom, and fennel in an airtight container and cover.
Step 2
Do ahead: Spice mix can be made 1 month ahead. Store at room temperature.
Recipe notes
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