Best 12 Gingerbread Coffee Recipes

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Gingerbread coffee is a festive and flavorful beverage that is perfect for enjoying during the holiday season. With its warm and inviting aroma, this delightful drink combines the classic flavors of gingerbread with the rich, comforting taste of coffee. Whether you are looking for a cozy drink to sip on a cold winter day or a special treat to serve at your next holiday gathering, gingerbread coffee is sure to satisfy your cravings.

Let's cook with our recipes!

GINGERBREAD COFFEE



Gingerbread Coffee image

This drink was inspired by a gingerbread latte I had at a local coffee shop.

Provided by Jennifer

Categories     Drinks Recipes     Coffee Drinks Recipes

Time 30m

Yield 6

Number Of Ingredients 9

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

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.

Nutrition Facts : Calories 198.5 calories, Carbohydrate 30.6 g, Cholesterol 26.3 mg, Fat 8.1 g, Fiber 0.3 g, Protein 2 g, SaturatedFat 5 g, Sodium 158.4 mg, Sugar 22.3 g

GINGERBREAD-APPLE STREUSEL COFFEE CAKE



Gingerbread-Apple Streusel Coffee Cake image

Cozy up to the flavors of fall thanks to this super easy recipe that marries fresh apples with gingerbread cake and cookie mix.

Provided by By Brooke Lark

Categories     Side Dish

Time 50m

Yield 9

Number Of Ingredients 9

1 box Betty Crocker™ gingerbread cake and cookie mix
1 1/4 cups lukewarm water
1 egg
2 apples, peeled, diced
2 tablespoons butter, softened
1/2 cup packed brown sugar
1/3 cup Gold Medal™ all-purpose flour
1 teaspoon ground cinnamon
Dash salt

Steps:

  • Heat oven to 350°F. Lightly spray 9-inch square pan with cooking spray.
  • In large bowl, stir together gingerbread mix, water, egg and diced apples. Spoon into pan.
  • In small bowl, mix butter, brown sugar, flour, cinnamon and salt with fork until crumbly. Sprinkle evenly over gingerbread batter.
  • Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Serve warm or cold.

Nutrition Facts : ServingSize 1 Serving

GINGERBREAD COFFEE CAKE



Gingerbread Coffee Cake image

At our house, we love gingerbread that's not too sweet. To sweeten it, mix confectioners' sugar, milk and vanilla extract for drizzling on top. -Barbara Humiston, Tampa, Florida

Provided by Taste of Home

Time 40m

Yield 8 servings.

Number Of Ingredients 12

1 cup all-purpose flour
1/2 cup plus 1 tablespoon sugar, divided
1-3/4 teaspoons ground cinnamon, divided
1 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon ground allspice
1/4 cup cold butter
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1 large egg, room temperature
1/2 cup buttermilk
2 tablespoons molasses

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.

Nutrition Facts : Calories 195 calories, Fat 7g fat (4g saturated fat), Cholesterol 39mg cholesterol, Sodium 283mg sodium, Carbohydrate 31g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic exchanges

GINGERBREAD COFFEE



Gingerbread Coffee image

Make and share this Gingerbread Coffee recipe from Food.com.

Provided by Mom2Rose

Categories     Beverages

Time 30m

Yield 6 , 6 serving(s)

Number Of Ingredients 9

1/2 cup molasses
1/4 cup brown sugar
1/2 teaspoon baking soda
1 teaspoon ground ginger
3/4 teaspoon ground cinnamon
6 cups hot brewed coffee
1 cup half-and-half
1 1/2 cups sweetened whipped cream
1 teaspoon ground cloves

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.

SPICED CHRISTMAS GINGERBREAD COFFEE WITH COGNAC CHANTILLY CREAM



Spiced Christmas Gingerbread Coffee With Cognac Chantilly Cream image

As soon as I discovered how to make ginger syrup, this gingerbread coffee was on the menu last Christmas! I tasted my first Gingerbread coffee, or actually, Gingerbread Latte, in a branch of Starbucks in Manchester, England in 2006 - and it was love at first taste! Mine is a little bit more grown up and indulgent, as I have included a spiced, cognac laced whipped chantilly cream topping! We will be having this for Christmas morning this year, and for many more mornings or evenings I suspect, as the mood takes us! Enjoy this coffee not just at Christmas time, but also throughout the colder months. This recipe is not for latte, but for a fresh filtered coffee and cream version - but I think it is just as delicious.

Provided by French Tart

Categories     Beverages

Time 25m

Yield 6 Tall Mugs, 6 serving(s)

Number Of Ingredients 12

2 cups water
1 1/2 cups granulated sugar
2 1/2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1/2 scoop fresh ground coffee, per person (in the coffee filter machine)
water
10 fluid ounces whipping cream
2 tablespoons cognac
2 tablespoons icing sugar
1/4 teaspoon ground cinnamon, plus extra to sprinkle
cinnamon stick, for stirrers

Steps:

  • Gingerbread Syrup.
  • Make the gingerbread syrup by combining water, sugar, ginger, cinnamon and vanilla in a medium saucepan. Be sure the pan is not too small or the mixture could easily bubble over.
  • Bring mixture to a boil then reduce heat and simmer the syrup, uncovered, for about 15 minutes. Remove the syrup from the heat when it's done - thickened, glossy and clear - and then cover it. This can now be stored in a bottle or jar in the fridge for about a month.
  • Gingerbread Coffee.
  • Make the fresh coffee in your coffee filter machine to personal taste - I have suggested 1/2 scoop of medium blend coffee per person for a tall mug of coffee.
  • Just before serving the gingerbread coffees, whip the cream with a hand held mixer until it just holds its shape - then add the cognac, cinnamon and icing sugar and whip until it is firm. If you have a cream siphon - decant the cream into the siphon for piping later.
  • When you are ready to serve the gingerbread coffees, pour some fresh coffee into each tall mug until about two thirds full; add a tablespoon of ginger syrup and stir the coffee - taste it and adjust the flavour by adding more syrup if needed. Then carefully spoon or pipe the cream on to the top of the coffee. Sprinkle with ground cinnamon and serve with a cinnamon stick as a stirrer!
  • If you have any cream left over - make another gingerbread coffee!

GINGERBREAD-APPLE STREUSEL COFFEE CAKE



GINGERBREAD-APPLE STREUSEL COFFEE CAKE image

This coffee cake couldn't be easier and it combines the great flavors of gingerbread and apples. I am even experimenting with using pears instead of apples. Recipe & Photo from: http://www.bettycrocker.com

Provided by Ellen Bales

Categories     Other Breakfast

Time 50m

Number Of Ingredients 9

1 box betty crocker gingerbread cake and cookie mix
1 1/4 c lukewarm water
1 egg
2 apples, peeled and diced
2 Tbsp butter, softened
1/2 c packed brown sugar
1/3 c all purpose flour
1 tsp ground cinnamon
dash(es) salt

Steps:

  • 1. In a large bowl, combine gingerbread mix, water, egg, and diced apples. Spoon into a 9-inch square pan which has been sprayed with cooking spray.
  • 2. In a small bowl, combine butter, brown sugar, flour, cinnamon and salt with a fork until crumbly. Sprinkle this evenly over gingerbread batter.
  • 3. Bake in a preheated 350-degree oven for 35 to 40 minutes or until toothpick inserted near center comes out clean. Serve warm or cold with a spoonful of whipped cream. May also garnish with a fresh orange slice.

GINGERBREAD COFFEE CAKE



Gingerbread Coffee Cake image

Provided by Food Network

Categories     dessert

Time 55m

Yield 9-Inch Cake

Number Of Ingredients 10

1 stick unsalted butter, softened, plus more for the pan
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
¾ cup sour cream
¼ cup strong brewed coffee, cooled
1 cup sugar
3 large eggs
2 cups crumbled Market Pantry® Gingersnap Cookies

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.

GINGERBREAD COFFEE CAKE



Gingerbread Coffee Cake image

Betty Crocker® gingerbread cookie mix makes these flavorful coffee cakes - a perfect addition to your bread basket.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h40m

Yield 12

Number Of Ingredients 13

1 box Betty Crocker™ gingerbread cake and cookie mix
1/4 cup hot water
2 tablespoons butter, melted
1 teaspoon grated gingerroot
1 container (8 oz) sour cream
1 egg
1/3 cup Gold Medal™ all-purpose flour
1/3 cup sugar
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/3 cup butter, softened
3/4 cup crushed gingersnap cookies (about 12 cookies)
1/2 cup chopped walnuts

Steps:

  • Heat oven to 350°F. Spray bottom only of 8-inch square pan with cooking spray. In medium bowl, beat cake and cookie mix, hot water and 2 tablespoons butter with electric mixer on medium speed until blended. Add gingerroot, sour cream and egg; beat until blended. Pour batter into pan.
  • In medium bowl, mix flour, sugar, ginger and cinnamon. Add 1/3 cup softened butter; pinch with fingers until clumps form. Stir in crushed cookies and walnuts. Sprinkle over batter.
  • Bake 48 to 50 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 30 minutes. Serve warm, or cool completely.

Nutrition Facts : Calories 340, Carbohydrate 41 g, Fat 3 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 350 mg

INSTANT GINGERBREAD COFFEE



Instant Gingerbread Coffee image

Emergency solution for gingerbread coffee cravings when there's no time to brew coffee - or no coffee except for those granules in the pantry... Depending on how strong you want your coffe, use 1 or 2 teaspoons granules. I sweetened mine with only 1/2 teaspoon molasses, but DH and friends agreed it should be sweeter, so I post it with 1 teaspoon.

Provided by Mia in Germany

Categories     Beverages

Time 3m

Yield 1 cup, 1 serving(s)

Number Of Ingredients 4

1 -2 teaspoon instant coffee granules
1/4 teaspoon pumpkin pie spice
1 teaspoon molasses
1 cup water

Steps:

  • Mix coffee granules and pumpkin pie spice in a mug.
  • Bring water to a boil, poor into mug, add molasses.
  • Stir and enjoy!

Nutrition Facts : Calories 23.2, Fat 0.1, Sodium 10.2, Carbohydrate 5.7, Fiber 0.1, Sugar 3.7, Protein 0.1

INSTANT GINGERBREAD COFFEE



Instant Gingerbread Coffee image

This is a great holiday coffee that reminds me of a gingerbread latte that you get a coffee shop... but at a fraction of the cost. Quick and easy to make, it really has a gingerbread flavor from the molasses and spices. The coffee itself isn't all that sweet, but the whipped topping really sweetens this coffee to perfection....

Provided by Cindi M Bauer

Categories     Hot Drinks

Time 10m

Number Of Ingredients 8

1-1/2 tsp instant coffee, or decaffinated instant coffee
1 cup boiling water
1/4 tsp pumpkin pie spice
1/8 tsp pumpkin pie spice
2-1/2 tsp unsulphured molasses (see *note)
3 Tbsp half-and-half cream
Garnishing reddi wip real cream
Garnishing pumpkin pie spice, a light sprinkle

Steps:

  • 1. In a coffee cup mix together, the instant coffee, 1/4 teaspoon pumpkin pie spice, plus the 1/8 teaspoon as well.
  • 2. Add the boiling water and molasses, and stir.
  • 3. Stir in the half-and-half.
  • 4. Garnish the coffee with the Reddi Wip Real Cream.
  • 5. Lightly sprinkle a bit of pumpkin pie spice over the whipped topping, and serve.
  • 6. *Note: For this coffee, be sure to use unsulphured molasses. It really adds flavor to the coffee. Whatever you do, do not use a mild molasses, as it's just too bland, and doesn't add much flavor.

CHOCOLATE-COFFEE GINGERBREAD WITH HAZELNUT POACHED PEARS



Chocolate-Coffee Gingerbread with Hazelnut Poached Pears image

Provided by Bruce Aidells

Categories     Coffee     Milk/Cream     Chocolate     Ginger     Dessert     Bake     Christmas     High Fiber     Pear     Hazelnut     Christmas Eve     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 10 servings

Number Of Ingredients 24

Pears:
1 3/4 cups (packed) raw sugar or (packed) golden brown sugar
1 1/2 cups water
1/3 cup Frangelico (hazelnut liqueur)
5 small firm but ripe pears, peeled, halved lengthwise, cored
Gingerbread:
Nonstick vegetable oil spray
2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon coarse kosher salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1 cup sugar
1 cup robust-flavored (dark) molasses
1 cup mild-flavored olive oil
3 large eggs
1 cup freshly brewed coffee
1 cup chopped bittersweet (60% cocoa) chocolate (5 to 6 ounces)
1/4 cup chopped crystallized ginger
Coffee whipped cream:
1 cup chilled whipping cream
3 tablespoons powdered sugar
1 teaspoon instant coffee crystals

Steps:

  • For pears:
  • Combine sugar, 1 1/2 cups water, and Frangelico in heavy large wide saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Add pears (liquid will not cover pears completely). Cover and simmer until pears are tender when pierced with knife, turning occasionally, about 12 minutes. Using slotted spoon, transfer pears to medium bowl. Boil cooking liquid in pan until syrupy and reduced to generous 3/4 cup, about 5 minutes. Pour syrup over pears and cool slightly. DO AHEAD: Can be made 1 day ahead. Cover and chill.
  • For gingerbread:
  • Preheat oven to 350°F. Generously butter 12-cup nonstick Bundt pan, then spray with nonstick spray. Dust pan lightly with flour. Whisk 2 cups flour and next 5 ingredients in medium bowl to blend. Combine sugar, molasses, olive oil, and eggs in large bowl; whisk until well blended. Add dry ingredients and stir to blend. Mix in hot coffee, then chocolate and crystallized ginger (most of chocolate will melt). Transfer batter to prepared pan.
  • Bake cake until tester inserted near center comes out clean and cake begins to pull away from sides of pan, 55 to 60 minutes. Transfer pan to rack; cool cake in pan 20 minutes. Turn cake out onto rack and cool at least 1 hour. DO AHEAD: Can be made 1 day ahead. Cool completely. Cover with cake dome or wrap in foil and store at room temperature. If desired, uncover cake and place on oven-proof platter and rewarm in 350°F oven for 15 minutes before serving.
  • For coffee whipped cream:
  • Combine all ingredients in large bowl. Using electric mixer, beat until peaks form. DO AHEAD: Can be made 4 hours ahead. Cover and chill.
  • Cut warm or room-temperature gingerbread into 10 slices and transfer 1 slice to each of 10 plates. Place 1 pear half alongside each. Drizzle with pear syrup and top with coffee whipped cream.

GINGERBREAD COFFEE CAKE



Gingerbread Coffee Cake image

This is another coffee cake I found in "Best-ever fall baking" book...Betty Crocker

Provided by Cassie *

Categories     Cakes

Time 1h5m

Number Of Ingredients 13

1 box betty crocker gingerbread cake and cookie mix
1/4 c hot water
2 Tbsp butter, melted
1 tsp grated ginger root..
1 - 8 oz sour cream
1 egg
1/3 c all purpose flour
1/3 c sugar
1/4 tsp ground ginger
1/4 tsp ground cinnamon
1/3 c butter,softened
3/4 c crushed gingersnap cookies (about 12 cookies)
1/2 c chopped walnuts

Steps:

  • 1. Heat oven to 350. Spray bottom only of 8-in square pan with cooking spray.
  • 2. In a medium bowl, beat cake and cookie mix, hot water and 2 tbsp butter with electric mixer on medium speed until blended. Add gingerroot, sour cream and egg; beat until blended. Pour into pan.
  • 3. In medium bowl, mix flour,sugar,ginger and cinnamon. Add 1/3 cup softened butter, pinch with fingers until clumps form. Stir in crushed cookies and walnuts. Sprinkle over batter.
  • 4. Bake 48-50 minutes or until toothpick inserted comes out clean. Cool in pan on cooling rack 30 minutes. Serve warm; or cool completely.

### Tips

* **Use fresh, high-quality ingredients.** This will make a big difference in the flavor of your gingerbread coffee. * **Don't over-grind your coffee beans.** This will make your coffee bitter. * **Use the right amount of gingerbread spices.** Too much spice can overwhelm the coffee flavor. * **Sweeten your coffee to taste.** You can use sugar, honey, or maple syrup. * **Top your coffee with whipped cream or marshmallows.** This will make your coffee even more festive.

### Conclusion

Gingerbread coffee is a delicious and festive drink that is perfect for the holiday season. It is easy to make and can be tailored to your own taste. Whether you like your coffee strong or mild, sweet or spicy, there is a gingerbread coffee recipe out there for you. So next time you are looking for a warm and comforting drink, give gingerbread coffee a try.

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