Deborah Biggs of Omaha, Nebraska, loves gingerbread so much that she decided to put its flavors right into her coffee. The result? A not-too-sweet drink that warms you from head to toe. If your holiday party falls on a rainy, cold night, consider serving it instead of eggnog.
2 tablespoons plus 1/2 cup heavy whipping cream
1 tablespoon light brown sugar (optional)
1 teaspoon unsulfured molasses
1/8 teaspoon ground pumpkin pie spice
1/2 cup fresh-brewed coffee
2 tablespoons cinnamon whiskey*
2 tablespoons ginger liqueur*
2 cinnamon sticks (each about 4-in. long)
How to Make It
With a mixer, whip 2 tbsp. cream until thick; set aside. Combine the remaining cream, the sugar if using, molasses, and pumpkin pie spice in a small saucepan. Whisk over medium-low heat until steaming and well blended, about 3 minutes.
Remove from heat, stir in hot coffee, whiskey, and liqueur. Pour into two mugs. Add a cinnamon stick and top with a dollop of whipped cream.
*Find at well-stocked grocery or liquor stores.
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