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Frozen Gingerbread Coffee Recipe

Frozen Gingerbread Coffee Recipe

Nothing says holiday cheer like the taste of a chewy, spicy gingerbread cookie. This season, I give my favorite pancakes and sweet rolls gingerbread flair by swirling molasses and spices into the batter. I decided to take it to a new level and give my coffee a gingerbread makeover.

If you take your coffee like me (not too sweet), a drop of molasses is enough to do the trick, as it’s very strong. To round it out, I added sugar and festive spices, and stirred it all together while it was very hot so everything would blend nicely. Then, to allow the flavor to develop, I let the drink cool.

Drinking the coffee hot is certainly an option, but drinking it frozen sounds even more delicious and refreshing so that is what I did. I blended the coffee with ice and milk until it was smoothie consistency. Then, I topped it with whipped cream and a dusting of cinnamon. It tasted every bit as gingerbread-y as I’d hoped. It was the perfect holiday afternoon pick-me-up!

Makes: 2 coffees


  • 3 cups plain fresh brewed coffee of your choice (do not use flavored coffee or this drink might taste odd)
  • 2 tablespoons molasses
  • 1 tablespoon dark brown sugar
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cinnamon, plus more for sprinkling
  • ¼ teaspoon ground cloves
  • ½ cup whole milk
  • 2 cups ice
  • whipped cream for topping


1. Pour the coffee into a large measuring cup or heatproof vessel. Stir in the molasses, brown sugar, ginger, cinnamon, and cloves and mix well until the molasses and sugar is dissolved. Allow the coffee to cool to room temperature or chill in the fridge until ready.

2. Pour the coffee into a blender, and add ice and milk. Blend well until as smooth as possible.

3. Divide the coffee evenly between two large cups and top each with whipped cream and a dusting of cinnamon.