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Spiced Gingerbread Chai Coffee

A cozy, aromatic fall coffee blending bold coffee with warming chai spices and the rich sweetness of gingerbread.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 cups
Course: Beverage, Breakfast
Cuisine: American, Seasonal
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Coffee Base
  • 2 cups strong brewed coffee or espresso
Spiced Milk
  • 1 cup milk of choice dairy or plant-based
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp ground cardamom
  • 1 tbsp molasses or dark brown sugar
  • 1/2 tsp vanilla extract optional
Topping
  • whipped cream or frothed milk optional
  • cinnamon stick or sprinkle of nutmeg optional garnish

Equipment

  • Saucepan
  • Whisk
  • Coffee maker or espresso machine
  • Mugs

Method
 

  1. Brew 2 cups of strong coffee or espresso. Set aside.
  2. In a saucepan, combine milk, cinnamon, ginger, cloves, cardamom, and molasses or brown sugar. Heat gently over medium-low heat, whisking constantly.
  3. Remove from heat once steaming. Froth milk if desired.
  4. Pour brewed coffee into mugs, then add spiced milk. Stir to combine.
  5. Top with whipped cream or frothed milk. Garnish with a cinnamon stick or sprinkle of nutmeg.
  6. Serve immediately and enjoy cozy fall flavors.

Notes

Spice levels can be adjusted to taste. Use fresh ground spices for best flavor. Can be made vegan by using plant-based milk and coconut cream for topping.