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Drink recipe · from the recipe book

Gingerbread Coffee Ice Cube Frappé

A frosty, spoonable coffee slush made by blending frozen coffee cubes with a warm molasses-ginger syrup, finished with a crunchy gingersnap-style almond topping.

Gingerbread Coffee Ice Cube Frappé

Ingredients

  • 1¾ cups (410 ml)420 gBrewed coffeestrong, cooled
  • 2 tbsp30 gWater
  • 2½ tsp18 gMolasses
  • 2⅛ tsp packed10 gBrown sugar
  • 1 tbsp grated6 gFresh gingerfinely grated
  • ¾ tsp1.5 gGround ginger
  • ½ tsp1 gGround cinnamon
  • ⅛ tsp0.2 gGround cloves
  • 1 tbsp20 gAlmond butter, no salt added
  • 1½ tbsp whole12 gAlmondsfinely chopped
  • a pinch0.3 gSalt

Steps

  1. Pour two-thirds of the coffee into an ice cube tray and freeze until solid, about 4 hours; refrigerate the remaining third.
  2. In a small cup, stir the water, molasses, brown sugar, ground ginger, cinnamon, cloves and salt until the sugar dissolves to make a gingerbread syrup.
  3. Grate the fresh ginger and stir it into the gingerbread syrup.
  4. In a small bowl, toss the chopped almonds with 1 teaspoon of the gingerbread syrup for the topping and set aside.
  5. Add the frozen coffee cubes, the chilled remaining coffee, the almond butter and the rest of the gingerbread syrup to a blender.
  6. Blend on high until thick and slushy, about 45 seconds, scraping down once if needed.
  7. Pour into two chilled glasses and scatter the syrup-coated almonds on top. 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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