Instant Gingerbread Coffee Recipes

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 SPICE MOCHA COFFEE MIX

Steps:

• In a small bowl, add the cinnamon, ground ginger, all spice, nutmeg and ground cloves. Mix together.
• In a jelly jar or mason jar, layer ingredients starting with the coffee creamer, then the cocoa powder then the instant coffee, then the sugar and then end with the blended gingerbread spice mix.
• Attach a tag around the jar with directions for use.

INSTANT GINGERBREAD COFFEE

Steps:

• Mix coffee granules and pumpkin pie spice in a mug.
• Bring water to a boil, poor into mug, add molasses.
• Stir and enjoy!

QUICK COFFEE TOFFEE SAUCE

Steps:

• In a saucepan over medium heat, whisk together water and cornstarch.
• Stir in molasses, brown sugar and butter.
• Bring to a gentle simmer and stir until butter melts, sugar dissolves and sauce is smooth and begins to thicken (less than 5 minutes).
• Remove from heat and stir in vanilla and coffee.

INSTANT POT GINGERBREAD SYRUP

Steps:

• Place all the ingredients to a glass mason jar and cover with foil. You can put parchment under the foil if you don't want it to come into contact with your syrup.
• Add the water to your Instant Pot liner and then put the rack in that came with it.
• Put the mason jar on the rack. Cook on high pressure for 15 minutes.
• Let the pressure release naturally. Once the jar is cool, pour the contents through a fine mesh strainer and then put in a storage jar.
• Store in the jar in the fridge.

1-MINUTE INSTANT ICED COFFEE

Steps:

• Throw all ingredients in a blender or a hand blender beaker and blend until smooth and a foam forms (if you are after thicker foam, blend it longer).
• Put some ice cubes in glasses before pouring the coffee in.
• Serve right away!

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.

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.

GINGERBREAD COFFEE

Steps:

• Brew coffee in either a drip coffee maker or a french press or your favorite method, set aside
• In a sauce pan over low heat, add sugar, vanilla, gingerbread syrup, cinnamon, and coffee. Stir until combined about 3 minutes over low heat.
• Pour into coffee mug, add, creamer, top with whipped cream, sprinkle part of a gingerbread cookie on top of whipped cream and garnish with gingerbread man cookie (if desired).

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.