Best 12 Gingerbread Coffee Recipes

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-APPLE STREUSEL COFFEE CAKE

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.

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.

SPICED CHRISTMAS GINGERBREAD COFFEE WITH COGNAC CHANTILLY CREAM

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 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.

GINGERBREAD COFFEE CAKE

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.

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-APPLE STREUSEL COFFEE CAKE

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.

INSTANT GINGERBREAD COFFEE

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

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

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.