Gingerbread Spice Mocha Coffee Mix Food

GINGERBREAD SPICE MIXTURE

Steps:

• For standard size cakes (9x13 or two 8" rounds) use 5 tsp of the mix.
• For a standard size cookie recipe (makes 2-3 dozen), use 4 teaspoons.
• To flavor ground coffee before brewing, use 2 teaspoons.
• For pancakes or waffles, use 2-3 tsp to flavor batter that is meant to make a dozen or so servings.
• Experiment and try new uses!

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.

GINGERBREAD SPICE MIX

Steps:

• Stir together the cinnamon, ginger, allspice, nutmeg, black pepper and ground cloves in a small bowl until thoroughly combined. Use accordingly in your favorite gingerbread-spiced recipes. The spice mix can be stored in an airtight container for up to 6 months.

GINGERBREAD CREAMER FOR COFFEE OR TEA (GIFT MIX)

Steps:

• Blend well.
• Place in a jar, bag or other container with directions stating "Add 1 well rounded teaspoon to hot coffee or tea.".

SPICED MORNING MOCHA

Steps:

• Place the first four ingredients in a mug. Stir in hot milk until blended. Top with whipped cream; sprinkle with cinnamon.

GINGERBREAD COFFEE

Steps:

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

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.

MOCHA COFFEE MIX

Steps:

• In a blender or food processor, combine the creamer, sugar, coffee granules and cocoa. Cover and process until fine. Transfer to an airtight container. Store in a cool, dry place for up to 1 year. Yield: 8 servings (2 cups total)., To prepare mocha coffee: Place 1/4 cup mix in a mug; add boiling water and stir until dissolved.