Instant Gingerbread Coffee Recipes

GINGERBREAD COFFEE

Steps:

• Stir together ground coffee and spices until well combined. Store in a dark, airtight container at room temperature until ready to use.
• Brew coffee as you normally would. I use 4 to 4 ½ tablespoons of coffee per 6 cups of water in my drip coffee maker.

INSTANT GINGERBREAD COFFEE

Steps:

• 1. In a coffee cup mix together, the instant coffee, 1/4 teaspoon pumpkin pie spice, plus the 1/8 teaspoon as well.
• 2. Add the boiling water and molasses, and stir.
• 3. Stir in the half-and-half.
• 4. Garnish the coffee with the Reddi Wip Real Cream.
• 5. Lightly sprinkle a bit of pumpkin pie spice over the whipped topping, and serve.
• 6. *Note: For this coffee, be sure to use unsulphured molasses. It really adds flavor to the coffee. Whatever you do, do not use a mild molasses, as it's just too bland, and doesn't add much flavor.

GINGERBREAD COFFEE

Steps:

• In a small bowl, mix together the molasses, brown sugar, baking soda, ginger and cinnamon until well blended. Cover and refrigerate for at least 10 minutes.
• Add about a 1/4 cup of coffee to each cup, then stir in about a tablespoon of the spice mixture until dissolved. Fill cup to within an inch of the top with coffee. Stir in half and half to taste, then garnish with whipped cream and a light dusting of cloves.

GINGERBREAD COFFEE

Steps:

• In a small bowl, mix together molasses, brown sugar, baking soda, ginger and cinnamon until well blended.
• Cover and refrigerate for at least 10 minutes.
• Add about 1/4 cup coffee to each of the 6 cups.
• Stir about a tablesoon of the spice mixture intor into each cup until dissolved.
• Fill each cup to within an inch of the top with coffee.
• Stir in half and half to taste and garnish with whipped cream and ground cloves.