Instant Gingerbread Coffee

Cindi Bauer


I make this coffee when I have a craving for anything gingerbread. I top it with whipped cream, and add a light sprinkle of pumpkin pie spice.

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★★★★★ 3 votes
10 Min
No-Cook or Other

Blue Ribbon Recipe

Notes from the Test Kitchen:
This is a great holiday coffee that reminds me of a gingerbread latte that you get a coffee shop... but at a fraction of the cost. Quick and easy to make, it really has a gingerbread flavor from the molasses and spices. The coffee itself isn't all that sweet, but the whipped topping really sweetens this coffee to perfection. Great to sip on with your favorite holiday cookies.


1-1/2 tsp
instant coffee, maxwell house or folgers
1 cup
boiling water
1/4 tsp
pumpkin pie spice
1/8 tsp
pumpkin pie spice
2-1/2 tsp
unsulphured molasses (see *note)
3 Tbsp
half-and-half cream
reddi whip whipped cream
pumpkin pie spice, a light sprinkle


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1In a coffee cup mix together, the instant coffee, 1/4 teaspoon pumpkin pie spice, plus the 1/8 tsp.

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2Add the boiling water and molasses, and stir.

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3Stir in the half-and-half.

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4Garnish coffee with the Reddi Whip.

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5Lightly sprinkle a bit of pumpkin pie spice over the whipped topping, and serve.

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6*Note: For this coffee be sure to use unsulphured molasses. It really adds flavor to the coffee. Whatever you do, do not use a mild molasses, as it's just too bland, and doesn't add much flavor.