Gingerbread coffee

In line with the recent kick we’ve been on exploring new and interesting hot drinks, I decided to get into the Christmas spirit (now that Thanksgiving has passed) by making “gingerbread” coffee. A simple and straightforward recipe including molasses and the spice trifecta of the season (ginger, cinnamon and cloves) to add just a little holiday twist to one’s morning coffee.


from Some Like It Hot
Serves 4

Gingerbread syrup
1/3 cup molasses
2-1/2 tbsp brown sugar
3/4 tsp baking soda
1 tsp ground ginger
1/4 tsp ground cinnamon
1/4 tsp ground cloves, plus extra for garnish

4 cups freshly brewed strong coffee
4 tbsp half and half
Whipped cream for garnish

To make syrup, mix molasses, brown sugar, baking soda and spices in small bowl. Cover and refrigerate for at least 10 minutes.

Pour 1/2 cup of coffee and 1 tbsp gingerbread syrup into each of 4 mugs, stirring until syrup dissolves. Add 1 tbsp half and half and an additional 1/2 cup of coffee to each mug. Serve with a dollop of whipped cream and a dusting of ground cloves.


David commented that it was a rich and mellow drink–not too sweet as he had originally been concerned about given that it’s called gingerbread coffee. The syrup removed any bite that the coffee might have had. Just a tasty, warm slightly decadent holiday drink.

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