rummy gingerbread coffee
The molasses mixture can be kept on handy in the fridge for visitors over the holidays. Something that I like is a single roasted coffee bean or chocolate covered coffee bean on top.
prep time
20 Min
cook time
10 Min
method
No-Cook or Other
yield
6 serving(s)
Ingredients
- 1/2 cup molasses
- 1/4 cup brown sugar
- 1/2 tablespoon baking soda
- 1 teaspoon ground ginger
- 3/4 teaspoon ground cinnamon
- 6 ounces rum
- 6 cups hot brewed coffee
- 1 cup half-and-half
- - sweetened whipped cream
- 1 teaspoon ground cloves - optional, i prefer cinnamon
How To Make rummy gingerbread coffee
-
Step 1In a small bowl, mix together molasses, brown sugar, baking soda, ginger and cinnamon until well blended. Cover and refrigerate for at least 10 minutes.
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Step 2Add about 1/4 cup coffee to each of the 6 cups. Stir about a tablesoon of the spice mixture into each cup until dissolved.
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Step 3Fill each cup to within an inch of the top with 1 oz rum and the hot coffee.
-
Step 4Stir in half and half to taste and garnish with whipped cream and ground cloves.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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