Best Spiced Christmas Gingerbread Coffee With Cognac Chantilly Cream Recipes

GINGERBREAD COFFEE

Steps:

• Stir together ground coffee and spices until well combined. Store in a dark, airtight container at room temperature until ready to use.
• Brew coffee as you normally would. I use 4 to 4 ½ tablespoons of coffee per 6 cups of water in my drip coffee maker.

SPICED CHRISTMAS COFFEE

Steps:

• Using electric mixer, beat whipping cream in a large bowl to soft peaks.
• Add powdered sugar and brandy; beat to peaks.
• Place ground coffee, cardamom, sugar, cinnamon and nutmeg in coffee filter.
• Using spoon, mix gently.
• Add water to the coffee maker and brew according to manufacturer's instructions.
• Divide coffee among 8 cups.
• Garnish each with a dollop of whipped cream and serve immediately.

BILLY'S FAVORITE GINGERBREAD SPICED COFFEE SYRUP

Steps:

• In a saucepan over medium-high heat, combine water, sugar, and honey. Stir in ginger, cinnamon stick, cloves, allspice, peppercorns, and nutmeg; bring to a boil. Reduce heat, cover, and simmer for 25 to 30 minutes. Let cool for 20 minutes, then strain through a fine mesh sieve, or double layer cheesecloth.

SPICED CHRISTMAS GINGERBREAD COFFEE WITH COGNAC CHANTILLY CREAM

Steps:

• Gingerbread Syrup.
• Make the gingerbread syrup by combining water, sugar, ginger, cinnamon and vanilla in a medium saucepan. Be sure the pan is not too small or the mixture could easily bubble over.
• Bring mixture to a boil then reduce heat and simmer the syrup, uncovered, for about 15 minutes. Remove the syrup from the heat when it's done - thickened, glossy and clear - and then cover it. This can now be stored in a bottle or jar in the fridge for about a month.
• Gingerbread Coffee.
• Make the fresh coffee in your coffee filter machine to personal taste - I have suggested 1/2 scoop of medium blend coffee per person for a tall mug of coffee.
• Just before serving the gingerbread coffees, whip the cream with a hand held mixer until it just holds its shape - then add the cognac, cinnamon and icing sugar and whip until it is firm. If you have a cream siphon - decant the cream into the siphon for piping later.
• When you are ready to serve the gingerbread coffees, pour some fresh coffee into each tall mug until about two thirds full; add a tablespoon of ginger syrup and stir the coffee - taste it and adjust the flavour by adding more syrup if needed. Then carefully spoon or pipe the cream on to the top of the coffee. Sprinkle with ground cinnamon and serve with a cinnamon stick as a stirrer!
• If you have any cream left over - make another gingerbread coffee!

GINGERBREAD COFFEE

Steps:

• In a small bowl, mix together molasses, brown sugar, baking soda, ginger and cinnamon until well blended.
• Cover and refrigerate for at least 10 minutes.
• Add about 1/4 cup coffee to each of the 6 cups.
• Stir about a tablesoon of the spice mixture intor into each cup until dissolved.
• Fill each cup to within an inch of the top with coffee.
• Stir in half and half to taste and garnish with whipped cream and ground cloves.

SWEDISH SPICED CARDAMOM COFFEE WITH CHANTILLY WHIPPED CREAM

Steps:

• Place lemon zest, cardamom pods, vanilla pod, and ground coffee into paper filter in brew basket of your coffee maker.
• Add water to the coffee maker, and brew according to manufacturer's directions.
• While coffee is brewing, make the chantilly whipped cream:.
• Whip the cream until soft peaks form; add the sugar, vanilla, cognac and cardamom, beating until well combined.
• Pour spiced coffee into 6 tall warmed mugs, about 2/3 full.
• Sweeten each serving with a teaspoon of sugar, or to taste.
• Top each serving with a generous dollop of chantilly whipped cream, and sprinkle with ground cardamom. Serve immediately.

INSTANT GINGERBREAD COFFEE

Steps:

• Mix coffee granules and pumpkin pie spice in a mug.
• Bring water to a boil, poor into mug, add molasses.
• Stir and enjoy!