Why You’ll Love This Recipe

I love how simple this recipe is while still delivering that classic gingerbread flavor. I can make a big batch of the spice mixture ahead of time, and the drink comes together in minutes. I also enjoy that I can adjust the sweetness or creaminess to my taste. It’s perfect for chilly mornings, holiday gatherings, or anytime I want a cozy treat.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

½ cup molasses
¼ cup brown sugar
½ teaspoon baking soda
1 teaspoon ground ginger
¾ teaspoon ground cinnamon
6 cups hot brewed coffee
1 cup half-and-half cream
1 teaspoon ground cloves
1 ½ cups sweetened whipped cream

Directions

I start by mixing the molasses, brown sugar, baking soda, ginger, and cinnamon in a small bowl until everything is well combined. I cover the mixture and refrigerate it for at least 10 minutes to let the flavors develop.

When I’m ready to make the coffee, I pour about 1/4 cup of hot coffee into each serving cup and stir in roughly 1 tablespoon of the prepared spice mixture until it dissolves completely. I then fill the cup almost to the top with more coffee, stir in half-and-half to my liking, and finish with a generous topping of whipped cream. I sprinkle a light dusting of ground cloves on top for extra aroma and flavor.

Servings and Timing

This recipe makes 6 servings and takes about 30 minutes total: 20 minutes of prep time and 10 minutes of cook time. The yield is approximately 6 cups.

Variations

I sometimes substitute whole milk, heavy cream, or a dairy-free creamer depending on what I have. If I want a stronger ginger flavor, I add a bit more ground ginger to the spice mixture. For a sweeter drink, I stir in extra brown sugar. I also enjoy adding a splash of vanilla extract for a softer, bakery-style aroma.

Storage/Reheating

The spice mixture can be stored in the refrigerator for up to a week in an airtight container, which makes it easy to prepare quick cups throughout the week. Once the drink is assembled, I serve it immediately because the whipped cream and spices are best fresh. If I need to reheat the coffee, I warm it gently on the stovetop or in the microwave before adding toppings.

FAQs

Can I make this drink ahead of time?

I prepare the spice mixture ahead, but I assemble each cup fresh for the best texture and flavor.

Can I use decaf coffee?

I often use decaf when I want the flavor without the caffeine.

Can I make it dairy-free?

Yes, I replace the half-and-half with oat, almond, or coconut creamer and use dairy-free whipped topping.

What can I use instead of molasses?

I can use dark corn syrup or maple syrup, though the flavor won’t be quite as rich.

Can I adjust the sweetness?

I add more brown sugar or use sweetened creamers if I prefer a sweeter drink.

Does the baking soda affect the taste?

The baking soda helps mellow the acidity of the coffee and the sharpness of the molasses, resulting in a smoother flavor.

Can I serve this iced?

Yes, I chill the coffee and spice mixture, stir them together, and serve over ice with cream.

How strong should the brewed coffee be?

I prefer brewing it slightly stronger than usual to balance the sweetness of the molasses and whipped cream.

Can I use espresso instead of brewed coffee?

Yes, I mix 1–2 shots of espresso with hot water to make an Americano-style base.

Conclusion

I love making this Gingerbread Coffee whenever I want a comforting, aromatic drink that brings a bit of holiday warmth into my day. With its cozy spices and smooth creaminess, it’s an easy recipe that always feels special, whether I’m serving it to guests or enjoying a cup on my own.