Ingredients
Equipment
Method
- Make the Syrup: In a small saucepan, combine water, brown sugar, molasses, ground ginger, and the cinnamon stick. Bring to a simmer over medium heat, stirring until the sugar dissolves. Reduce heat and simmer gently for 5-7 minutes.
- Finish the Syrup: Remove the saucepan from the heat, remove the cinnamon stick, and stir in the vanilla extract. Set aside.
- Brew Coffee: Brew 1 cup of strong coffee or prepare 2 shots of espresso.
- Assemble: Add 1-2 tablespoons of the gingerbread syrup to a large mug. Pour the hot coffee over the syrup. Add warm or frothed milk as desired and stir to combine.
- Garnish and Serve: Top with whipped cream and a sprinkle of ground cinnamon or nutmeg. Serve immediately.
Nutrition
Notes
Syrup Storage: Store leftover syrup in an airtight container in the refrigerator for up to 2 weeks.
Iced Version: To make an iced coffee, allow the syrup and coffee to cool. Combine in a glass filled with ice, add milk, and stir.
Iced Version: To make an iced coffee, allow the syrup and coffee to cool. Combine in a glass filled with ice, add milk, and stir.
