Gingerbread Spiced Coffee
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In this post learn how to make delicious Fall spiced coffee using your everyday coffee and a few spices from your cabinet!
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!
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!
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.
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!
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!
Helpful hint: If you have teenage children or grandchildren, this is sure to wow them!
But it wows the adult crowd as well!
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
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.
Love all your recipes, thank you especially for this one.
Sue
I would love to mix up jars of this to put in Christmas baskets. If I did that, how much should I tell them to add to a full pot of coffee? Thank you!
What a sweet idea! I’d say 2 Tablespoons for a 6 cup pot, 4 for a 12 cup pot.
Even though it’s still hot here in Eastern NC, this sounds wonderful and I think I feel a little chill in the air! Suggestive coffee!? Thanks for all your wonderful recipes!
Thank you Elaine, I hope you get the chance to enjoy the coffee soon!!!
Love this idea! Thanks for sharing! I was taught to add a dash of cinnamon to coffee grounds every time I brew coffee by a friend from Louisiana. I hadn’t thought about amping it up and adding all the spices to my grounds before brewing, but it makes perfect sense. 😉 Thanks again!
Hey Christy: Thank for the coffee idea!!! Can’t wait to make it tomorrow for breakfast!!!!
I hope you enjoy it Lynne!!!
Christy: This sounds very nice, and might be something I’d like to try. I don’t have coffee every day-yes, heresy, I know. I have had to switch to decaf, and I like French Roast. I don’t have a coffee maker, or a Keurig.
I cold-brew, and store the concentrate in the fridge and it keeps for several weeks. I add the concentrate to milk, heat it in the microwave, sweeten it, and I have the best cafe au lait. Cold-brewing does the whole can or bag all at once, and I brew it for 12 hours. I am trying to figure out the quantity of spices and the best time to add them. I suppose per cup when I heat it, and I’d have to do trial and error to find the right amount. Maybe I should start a bag brewing tonight!
P.S. DO NOT try cold-brewing unless you want to be spoiled and give up the hot brewing method. 8)
Oh my goodness, we love cold brewed coffee as well! As a matter of fact, I wrote a post about it in 2009. Here is a link if you would like to read it: https://www.southernplate.com/todays-home-brew-secret-to-great-iced-coffee-without-great-expense/
Thanks, Christy! Apparently I missed that post, as I should have recalled it because I loved Miss Mamie and Miss Emily Baldwin, and loved your idea of calling the coffee concentrate “the Recipe”.
I have some “Recipe” decanting right now, and I am going to try the spices in my cafe au lait, as I wait for the electrician to come and install my new range hood/fan/lights. I can’t wait!
You are right about mixing some cold milk with cold “Recipe” and Splenda and drinking it cold. The best.
You always bring a smile to my face and a warm,full feeling to my tummy. Thank you!