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Drink recipe · from the recipe book

Gingerbread Coconut Shaken Espresso

A frothy, chilled espresso with deep molasses-ginger warmth, a hint of clove and nutmeg, and a silky coconut finish.

Gingerbread Coconut Shaken Espresso

Ingredients

  • 4 shots120 gEspressofreshly brewed
  • 2½ tbsp40 gWater
  • 2 tsp14 gMolasses
  • 2⅛ tsp packed10 gBrown sugar
  • ¾ tsp1.5 gGround ginger
  • ½ tsp1 gGround cinnamondivided
  • ⅛ tsp0.2 gGround cloves
  • ⅛ tsp0.2 gGround nutmeg
  • ½ cup100 gCoconut milk, cannedwell stirred
  • ½ cup (120 ml)140 gMilk, 2%cold

Steps

  1. Make the gingerbread syrup first: in a small pot, combine the water, molasses, brown sugar, ground ginger, half of the cinnamon, the cloves and the nutmeg.
  2. Warm over medium heat, stirring, until the sugar dissolves and it just simmers, about 2 minutes. Remove from the heat.
  3. Stir the hot espresso into the syrup in the pot, then let it cool for about 3 minutes.
  4. Fill a cocktail shaker or large lidded jar halfway with ice, pour in the espresso mixture, seal and shake hard for 20 seconds until frothy.
  5. Fill two glasses with ice and strain half of the foamy espresso into each glass.
  6. Whisk the coconut milk with the cold 2% milk until smooth, then pour half over each glass.
  7. Dust the tops with the remaining half of the cinnamon and serve right away.

Contains: Milk.

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

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