Ingredients
Scale
- 2 cups whole milk (or oat milk for a creamy dairy-free option)
- 2 tablespoons unsulphured molasses
- 1 tablespoon light brown sugar
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/2 teaspoon pure vanilla extract
- Optional: 2 ounces dark rum or bourbon for the boozy version
- Whipped cream and gingerbread cookie crumbs for garnish
Instructions
- Place a medium saucepan over medium-low heat. Pour in your choice of milk and whisk in the molasses, brown sugar, ground ginger, cinnamon, nutmeg, and cloves. Stir constantly to ensure the molasses dissolves completely and the spices integrate into the liquid without clumping.
- Heat the mixture slowly, whisking frequently to create a light foam on the surface. Be careful not to let the liquid reach a rolling boil, as this can scald the milk and create a bitter aftertaste. Once small bubbles form around the edges and steam rises from the pan, remove it from the heat. Stir in the vanilla extract at this stage to preserve its delicate aroma.
- If you prefer the boozy version, stir in your dark rum or bourbon now. For an extra luxurious texture, use a handheld milk frother directly in the saucepan for 30 seconds to create a thick, velvety micro-foam that holds up the garnishes.
- Pour the hot gingerbread drink into two large mugs. Top generously with a swirl of whipped cream. Sprinkle a pinch of extra cinnamon or crushed gingerbread cookies over the top. Serve immediately while it is steaming hot and fragrant.
- Cook Time: 10 minutes