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Drink recipe · from the recipe book

Gingerbread Brown Sugar Iced Americano with Coffee Cubes

Bold espresso sweetened with a spiced brown sugar and molasses syrup, poured over coffee ice cubes that keep it strong as they melt, with a creamy almond milk finish.

Gingerbread Brown Sugar Iced Americano with Coffee Cubes

Ingredients

  • 1 cup (240 ml)240 gBrewed coffeecooled
  • 4 shots120 gEspressofreshly pulled
  • ⅔ cup150 gWatercold, divided
  • 1½ tbsp packed20 gBrown sugar
  • ¾ tsp6 gMolasses
  • ½ tsp1 gGround ginger
  • ½ tsp1 gGround cinnamon
  • ½ cup (120 ml)120 gAlmond milk, unsweetenedcold

Steps

  1. At least 4 hours ahead, pour the cooled coffee into an ice cube tray and freeze until solid.
  2. When ready to serve, make the syrup: in a small pot, combine the brown sugar, the molasses, the ground ginger, the cinnamon and one-fifth of the water. Warm over medium heat, stirring, until the sugar dissolves, about 2 minutes, then remove from heat and let cool for 5 minutes.
  3. Pull the espresso and stir it into the gingerbread syrup in the pot.
  4. Stir the remaining four-fifths of the water into the espresso mixture to make the Americano.
  5. Divide the coffee ice cubes between two glasses and pour half of the spiced Americano into each.
  6. Slowly pour half of the almond milk over each glass, stir gently and serve right away.

Contains: Tree nuts.

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Saved in the Every Helping recipe book on October 24, 2026.

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