Gingerbread Spiced Coffee

In this post learn how to make delicious Fall spiced coffee using your everyday coffee and a few spices from your cabinet!
Gingerbread-spiced coffee

It’s that time of year again! Fall spiced coffees are all the rage. But before you go out and spend a fortune on a bag of coffee you only buy once a year, I’m going to show you how to take your favorite everyday coffee, add a few spices you have on hand to the grounds, and brew it up as  perfectly spiced blend.

Gingerbread Spice is a near twin to pumpkin spice, most people won’t be able to tell the difference. I like to add a little milk to mine and bring up the fall flavor by adding just a teaspoon of molasses or maple syrup but you can opt for sugar instead, or just make it however you like it and take time to sip and savor!

Red Diamond coffee

For our perfect coffee, Ricky and I love Red Diamond Classic Blend. It is our absolute favorite: smooth, never acidic, with a full bodied taste that is reliable every time. We get the big can at Walmart for about $10, which is a very good deal, especially considering we’d pay twice that for this quality and flavor!

Pour coffee into glass

To make this delicious coffee, all you have to do is add grounds to your standard coffee maker as you normally do and then sprinkle the spices over the top of the grounds before brewing your coffee.

The exact recipe is at the bottom of this post in a printable recipe card format.

Coffee in glass.

After you’ve added your spices to the grounds, brew your coffee as usual.

Now for all of you who like your coffee black, this is as far as you need to go. 

As for me and my coffee, we will add a little half and half and a teaspoon of molasses or maple syrup. Top with whipped cream if you like and make it fancy by adding a dusting of gingerbread cookie crumbs!

Gingerbread-spiced coffee

You really won’t believe how easy this is to make and how much money it will save you in the short and long term!

Gingerbread-spiced coffee

Helpful hint: If you have teenage children or grandchildren, this is sure to wow them!

But it wows the adult crowd as well!

Gingerbread Spiced Coffee

Gingerbread Spice is a near twin to pumpkin spice, most people won't be able to tell the difference. I like to add a little milk to mine and bring up the fall flavor by adding just a teaspoon of molasses or maple syrup but you can opt for sugar instead, or just make it however you like it and take time to sip and savor!
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Course: Drinks
Cuisine: American
Keyword: gingerbread
Servings: 4
Calories: 199kcal
Author: Christy Jordan


  • 6 scoops coffee 12 tablespoons for a standard full pot
  • 1 tablespoon cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon allspice
  • 1/2 teaspoon cloves


  • Sprinkle spices over coffee grounds before brewing. Brew as usual.
  • Serve black, or sweeten with molasses or maple syrup, and add half and half, creamer, or milk to your liking.


If you use a k cup maker and want to make this, you can simply mix up a batch using this recipe, stir well, and store it in a airtight container to scoop out in a reusable k-cup.


Calories: 199kcal
Tried this recipe?Mention @southernplate or tag #southernplate!

You might also enjoy my Coffee Butter Cake recipe.

Special thanks to my friends at Red Diamond coffee for sponsoring this post. I’m thrilled to have the coffee I drink every day supporting my work! All opinions contained herein are my own and I hereby dedicate myself to drinking as many cups of coffee in the name of partnership and recipe research. To find Red Diamond near you, visit their beautiful website and use the product locator in the top right hand side of the screen. 

Gingerbread-spiced coffee

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  1. I’ve made this a couple of times now. I’ve premixed the spices, and it’s quick and easy to make. I make an ice coffee drink out of the coffee that’s left. I take the coffee, add an equal amount of milk and sweetener of choice. Place in refrigerator. I enjoy this cold version as much, possibly more than the hot.

      1. It’s ther than throw out extra coffee, I often make cold coffee drinks. I adjust the amount of milk to my mood… with regular coffee, I often add chocolate syrup and make mochas. Sometimes, I freeze the coffee in an ice cube tray…. and make iced coffee without dilu it…. throw my cold coffee mixture in the blender with the ice… yum!

  2. I use a reuseable K-pod with single-use filters and I had the idea several months back to sprinkle a bit of Chinese 5-spice on top of the grounds in the pod. Similar idea to yours, with no need to measure out individual spices. I probably just use between 1/16 – 1/8 of a teaspoon per pod.
    Adding molasses sounds like a splendid idea too!

    1. Absolutely! It’s even easier, just use some pumpkin pie spice, which is already blended up with all the spices you need, in place of the other spices. 🙂 I believe I’d start with a little less than a tablespoon if it were me.

  3. Huh. I use plain old paper filters too. I guess I don’t feel like I did something really silly at least!
    Oh yeah, that’s what moms are for: saving the day! : )
    Me too! Coffee at least has enough benefits to outweigh the negatives… last I read anyway, and I’m leaving it there, I’m not reading anymore, haha! Thanks for replying! Have a great morning!

  4. So, it tastes great, but what kind of coffee machine/filters do you use for this recipe to work?!? I knew the cinnamon would block the filter and overflow, but I gave it a shot anyway. I like risk-taking in the kitchen, haha! It was an even bigger disaster than I imagined! I’v taken my machine apart now and strained the coffee through a fine sieve, then several layers of very fine mesh, and still there is so much powdered spices in it that it won’t go through a coffee filter! We’re just going with fibrous coffee this morning, haha! Maybe I’ll go with whole spices in the future?
    This caught the eye of one of my coffee-loving 6-year-olds this morning, so he requested it as his special I-got-up-early award. He was terribly disappointed at first, until I realized that in the filtering scuffle I had forgotten to sweeten his coffee at all. : ) A little sugar later, he’s a very happy boy, asking for a second cup (I do small servings for the little guys!). And by the way, should anyone reading this still have worries regarding the old “coffee stunts your growth” idea, my crew of six+ footers indicates that this is not always true. : D

    1. Hey Becky! I use paper filters and a traditional coffee maker. What did you use? I’ve never had an issue with any type of blockage. I’m glad you saved the day for your son! I don’t see coffee as any worse than all the cokes the kids drink. In fact, I think it’s a might better!

  5. Hey, I still love reading your columns. I’m just so sorry that I can’t print your recipes anymore. They won’t print from my smart phone nor my computer! I still love your comments, though!

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