Fall is my favorite time of year. The leaves are changing, the mornings are cool and crisp. I love starting these days with a nice hot cup of coffee. I'm a huge ginger fan, especially combined with molasses.
This reminds
me of a gingerbread-style beverage I got from a chain restaurant
around the holidays. I had mine with cream, because it was what I had
on hand, but definitely will be picking up whipped cream for future
servings.
Because I'm the only coffee drinker, I froze about half the mixture in 2 teaspoon servings in an ice cube tray. When they were solid, I popped them out and put them into a zip top bag. I'll defrost them for hot coffee use, or I may play around with them in an iced coffee version.
Because I'm the only coffee drinker, I froze about half the mixture in 2 teaspoon servings in an ice cube tray. When they were solid, I popped them out and put them into a zip top bag. I'll defrost them for hot coffee use, or I may play around with them in an iced coffee version.
Spiced Ginger Coffee
Ingredients
- 1/2 cup molasses
- 1/4 cup packed brown sugar
- 1 teaspoon ground ginger
- 3/4 teaspoon ground cinnamon
- For 1 serving:
- 1 cup hot brewed coffee
- Milk, whipped cream and additional ground cinnamon, optional
Instructions
- In a small bowl, combine the molasses, brown sugar, ginger and cinnamon.
- For each serving, place 2 teaspoons molasses mixture in a mug. Add 1 cup hot coffee; stir until combined.
- Serve with milk, whipped cream and cinnamon if desired.
- Cover and store remaining molasses mixture in the refrigerator for up to 2 weeks.
Notes
Source: "https://www.tasteofhome.com/recipes/spiced-ginger-coffee" This recipe is no longer available on the website.
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