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Creamy Gingerbread Coffee Recipe

Hi friends! Today I am bringing you my third and final recipe for the holiday season using my KitchenAid Coffeemaker. Each time I use this machine, I like it more and more. In my last post, I spoke of a couple of the downsides of the machine. They’re actually very few in number but they needed to be pointed out. That’s my duty to you, dear friend.

Creamy Gingerbread Coffee Recipe

Today we’ll just focus more on the recipe that I’ve created – a creamy gingerbread coffee recipe. I really don’t have too much more to add to my thoughts about my KitchenAid Coffeemaker. It’s proven to be a reliable piece of equipment, and I am very glad that I have it as my coffeemaker. It’s by far the nicest coffeemaker I’ve ever had, and we are really, truly enjoying having a coffeemaker of this caliber.

KitchenAid Coffee Maker with Thermal Carafe

As with my two previous coffee drinks (here and here), this is a hot coffee drink. I don’t believe in using hot-brewed coffee for iced coffee. But unlike my other two previous recipes, this one actually has sugar added to it – in the form of a syrup. A delicious gingerbread syrup. Yes, I was finally able to conquer the gingerbread flavor and bring it to you here in a coffee drink.

Creamy Gingerbread Coffee Recipe

Although brewing the ground spices into the coffee like I did with the Holiday Spice Coffee was tasty, it just didn’t achieve the level of gingerbread flavor that I was looking for. I almost thought about buying a gingerbread syrup and using it in a coffee like this one. But thankfully, I couldn’t find one at the grocery store. For a moment I really didn’t know how I was going to do ginger syrup. That is until I went to my local farmers market and saw it: fresh ginger root.

Fresh Ginger Root

Suddenly it all came into focus: fresh ginger, whole spices, simple syrup base – these were the key to a delicious gingerbread syrup. This is how I was going to be able to bring you the gingerbread syrup flavored creamy coffee drink that I was imagining. I was so happy when all the pieces finally fell into place. I was on my way.

Key Ingredients for Gingerbread Syrup

The gingerbread syrup is super easy to make. I simply simmered whole peppercorns, allspice and cinnamon sticks with sliced fresh ginger and a equal parts water and sugar. The mixture then steeped at room temperature for another hour to make sure all the delicious spices and flavors were maximized in the rich, brown-red syrup.

Gingerbread Syrup

Once you’re ready to actually put the drink together, it’s really quick and easy. Freshly brewed coffee is combined with gingerbread syrup and scaled milk. After stirring lightly, simply top the drink with as much fresh whipped cream as desired. Done and done. I used quite a bit of whipped cream here for a more beautiful picture but please feel free to use how ever much you’d like. Sky’s the limit!

Creamy Gingerbread Coffee Recipe

I hope you’ve enjoyed my KitchenAid coffee drink series. It was nice to get to play with different types of warm coffee drinks to enhance your holiday season and mine. If you’re in the market for a new coffee maker, add KitchenAid’s to the consideration set. They’re well-built, easy to operate and brew delicious coffee in minutes. I know I’ll be using mine year-round – we’re huge coffee drinkers at my house.

Creamy Gingerbread Coffee Recipe

Happy holidays and happy coffee drinking!

Yield: 4 cups of coffee

Creamy Gingerbread Coffee Recipe

This gingerbread coffee recipe utilizes a homemade fresh ginger syrup and is completed with freshly brewed coffee, scalded milk and lots of whipped cream.

Ingredients:

Gingerbread Syrup:

  • 1/2 cup granulated sugar
  • 1/2 cup water
  • 4 inches of fresh ginger, peeled and thinly sliced
  • 2 cinnamon sticks
  • 15 whole allspice berries
  • 15 whole black peppercorns

Whipped Cream:

  • 1 cup heavy cream
  • 2 tablespoons powdered sugar, sifted
  • 1/4 teaspoon vanilla extract

Scalded Milk:  1/2 cup whole milk

Coffee:  32 fluid ounces brewed coffee (4 real cups - not “coffee maker cups”)

To assemble each drink: 

  • 8 fluid ounces brewed coffee
  • 3 tablespoons scalded whole milk
  • 1 fluid once gingerbread syrup
  • 1/2 cup whipped cream

Method:

Gingerbread Syrup: 

  1. In a medium-sized saucepan over medium-high heat, combine all ingredients and stir well. Bring the mixture to a gentle simmer, stirring well until the sugar is dissolved. Reduce heat and allow the syrup to simmer for about 15 minutes.
  2. Remove the pot from heat and allow to steep for at least 1 hour.
  3. Next discard the cinnamon stick and ginger slices and filter the syrup through a fine mesh strainer to remove the remaining spices.
  4. Transfer the gingerbread syrup to a small bottle. This syrup can be made ahead of time and stored in the refrigerator for about 2 months.
  5. Yield: 1/2 cup syrup

While the syrup is steeping, prepare the whipped cream, scald the milk, and brew the coffee.

Whipped Cream:

  1. Combine the heavy cream, powdered sugar, and vanilla extract in the bowl of a stand mixer.
  2. Whip with the whisk attachment for about 3 minutes on medium-high, until whipped cream is firm yet still light and airy.
  3. Store in the refrigerator until ready to use.
  4. Tip: Place mixing bowl and whisk attachment in the freezer 30 minutes prior to using for best results.

Scalded Milk:

  1. Place the whole milk in a small, shallow skillet.
  2. Slowly heat until just below a simmer. Do not allow to boil or heavily simmer as this will “break” the milk and it will be no good.

To Assemble Each Drink:

  1. Combine 1 cup brewed coffee, 3 tablespoons scaled milk and 1 fluid ounce gingerbread syrup in a large coffee cup. Stir to combine.
  2. Top with whipped cream and enjoy!

Gingerbread syrup recipe adapted from Culinary Adventures in the Kitchen.

Prep:20 min

Total:1 hour 20 min

Print Recipe

DISCLOSURE: KITCHENAID PROVIDED ME WITH A COFFEE MAKER IN EXCHANGE FOR CREATING THREE COFFEE-THEMED RECIPES FOR THEM. ALL OPINIONS EXPRESSED ARE SINCERE AND MY OWN.

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