Gingerbread Coffee
Serves 5-6
⅓ C molasses
2 ½ T brown sugar
¾ t baking soda
1 t ground ginger
¼ t cinnamon
¼ t ground cloves
4 C freshly brewed coffee
4+ T cream
Whipped cream for garnish
To make the gingerbread syrup, mix the molasses, brown sugar, baking soda, ginger, cinnamon, and cloves in a jar. Cover and refrigerate for at least 10 minutes.
When you’re ready to make your drinks, pour coffee into 4 mugs and stir in 1 T of the gingerbread syrup. Add a little cream and continue stirring until well mixed. Top with whipped cream and a dusting of ground cloves or nutmeg.
The syrup will last in the fridge for about a week.