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Drink recipe · from the recipe book

Sparkling Gingerbread Americano with Coconut Float

Bold espresso lifted with fizzy sparkling water and a warm fresh-ginger, clove and molasses syrup, crowned with a silky coconut milk float for a lively, creamy sip.

Sparkling Gingerbread Americano with Coconut Float

Ingredients

  • 4 shots120 gEspresso4 shots, freshly pulled
  • 1 cup (240 ml)240 gSparkling water (club soda)well chilled
  • ¼ cup60 gWater
  • 2 tbsp grated12 gFresh gingerthinly sliced
  • 1¾ tsp12 gMolasses
  • 2 tsp14 gHoney
  • ¼ tsp0.5 gGround cinnamon
  • ⅛ tsp0.2 gGround cloves
  • ⅛ tsp0.2 gGround nutmeg
  • ⅓ cup80 gCoconut milk, cannedwell stirred

Steps

  1. Make the syrup first: in a small pot, combine the water, ginger, molasses, honey, cinnamon, cloves and nutmeg. Simmer gently for 5 minutes, stirring, until slightly thickened.
  2. Strain the syrup into a small cup, discarding the ginger slices, and let it cool for about 15 minutes, or chill it to speed this up.
  3. While the syrup cools, pull the espresso and let it cool for a few minutes so it doesn't melt the ice or flatten the bubbles.
  4. Fill two tall glasses with ice. Pour half the cooled syrup into each glass, then half the espresso into each, and stir well.
  5. Tilt each glass and slowly pour in half the chilled club soda so it keeps its fizz; stir once, gently.
  6. Whisk the coconut milk until smooth, then slowly pour half over the top of each glass so it floats in a creamy layer. Serve right away while it's sparkling.

Allergens: none of the nine major allergens in the ingredients as written.

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

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