- 2 cups cold brew coffee
- ½ cup heavy cream
- 2 tablespoons molasses
- 1 tablespoon maple syrup
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 1 cup ice cubes
- Extra pinch ground cinnamon for garnish
- Extra pinch ground ginger for garnish
Medium mixing bowl
Milk frother
Measuring spoons
Make the spiced creamYou combine the heavy cream, molasses, maple syrup, ginger, cinnamon, and nutmeg in a medium bowl and whisk for about one minute until the mixture turns slightly thickened and frothy. Prep the glassesYou place the ice cubes into your serving glasses, filling them enough to keep the drink cold throughout. Pour the coffeeYou divide the cold brew coffee evenly over the ice in each glass. Add the foamYou spoon the gingerbread cream slowly over the coffee, letting it layer naturally on top, or you pour it in all at once if patience runs short. GarnishYou sprinkle a pinch of extra cinnamon and ginger over the top before drinking, giving the finished glass a more polished look.
Recipe Notes
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Cream: I only use cream straight from the fridge for the foam.
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Molasses: I use dark molasses, not a lighter substitute, for real gingerbread flavor.
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Syrup: I use real maple syrup, never the imitation pancake kind.
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Spices: I check expiration dates and replace old ginger, cinnamon, and nutmeg regularly.
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Timing: I assemble the drink right before serving to avoid watered down coffee.
