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.

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 CAKE

Steps:

• Preheat oven to 350°. In a large bowl, mix flour, 1/2 cup sugar, 3/4 teaspoon cinnamon, ginger, salt and allspice; cut in butter until crumbly. Reserve 1/3 cup for topping., Stir baking powder and baking soda into remaining flour mixture. In a small bowl, whisk egg, buttermilk and molasses. Add to flour mixture; stir just until moistened. Transfer batter to a greased 8-in. round baking pan., Add remaining sugar and cinnamon to reserved topping; sprinkle over batter. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.

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 CAKE

Steps:

• 1. Preheat the oven to 350°F. Butter a 9-inch square cake pan, line with foil, and butter again.
• 2. In a bowl, whisk the flour, baking soda, baking powder, and salt. In another bowl, whisk the sour cream and coffee.
• 3. Using an electric mixer, beat the butter and sugar on medium speed until pale and fluffy. Beat in the eggs, one at a time, until incorporated. Reduce the speed to low and add the flour mixture in thirds, alternating with the coffee mixture, and scraping the bowl occasionally. Pour into the prepared pan and sprinkle the cookies on top.
• 4. Bake until a toothpick inserted in the center comes out clean, about 40 minutes. Let cool in the pan on a wire rack. Lift out with the foil to cut into pieces. Serve warm or at room temperature.

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!

GINGERBREAD COFFEE (PRESS POT)

Steps:

• Put all ingredients, except water and milk, into a 12 oz. press pot. Add boiling water. Stir with chopstick or handle of wooden spoon.
• Put lid on pot and brew 4 minutes.
• Press plunger and pour coffee into large cup.
• Add hot milk to taste.
• To make with drip coffee: Brew coffee and stir in spices and molasses. Strain into cup.