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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.

Deborah Biggs, Omaha, Nebraska
Recipe by Sunset December 2014

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Credit: Thomas J. Story

Recipe Summary

total:
10 mins
Yield:
Serves 2 (serving size: 6 oz.)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

358 calories; calories from fat 70%; protein 1.6g; fat 28g; saturated fat 17g; carbohydrates 4.7g; sodium 32mg; cholesterol 103mg.
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