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Drink recipe · from the recipe book

Gingerbread Molasses Cold Brew with Almond Milk

Smooth, bold cold brew sweetened with a warm molasses-ginger syrup and topped with silky almond milk for a cookie-spiced sip.

Gingerbread Molasses Cold Brew with Almond Milk

Ingredients

  • 1¼ cups (300 ml)300 gBrewed coffeecold brew, chilled
  • ⅔ cup (160 ml)160 gAlmond milk, unsweetenedcold
  • 2½ tbsp40 gWater
  • 2 tsp14 gMolasses
  • 2½ tsp packed12 gBrown sugar
  • ¾ tsp1.5 gGround ginger
  • ½ tsp1 gGround cinnamon
  • ⅛ tsp0.2 gGround cloves
  • ⅛ tsp0.2 gGround nutmeg
  • ½ tsp2 gVanilla extract

Steps

  1. Make the gingerbread syrup first: in a small pot, combine the water, molasses, brown sugar, ground ginger, cinnamon, cloves and nutmeg.
  2. Warm over medium-low heat, stirring, until the sugar dissolves and it just simmers, about 3 minutes.
  3. Take the pot off the heat, stir in the vanilla, and let the syrup cool for about 15 minutes until room temperature.
  4. Stir half of the cooled syrup into the bottom of each of two glasses.
  5. Fill the glasses with ice, then pour half of the cold brew coffee into each glass and stir to blend with the syrup.
  6. Top each glass with half of the almond milk, 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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