Gingerbread Coffee
Utensil:
Whistling Tea Kettle
1
cup
boiling water
(240
mL)
1 1⁄2
teaspoons
instant coffee
(1.5
g)
1⁄4
teaspoon
pumpkin pie spice
(.25
g)
2 1⁄2
teaspoons
unsulphured molasses (do not use mild molasses)
(17.55
g)
3
tablespoon
half-and-half cream
(45
mL)
Whipped cream to garnish, if desired
Sprinkle pumpkin pie spice to garnish, if desired
Directions:
- Place water in tea kettle and bring to a boil over medium heat.
- Place coffee and pumpkin pie spice in cup. Add boiling water and molasses. Stir to blend.
- Add half-and-half. Garnish with whipped cream and pumpkin pie spice, if desired.