Ingredients
Scale
- 2 cups Whole milk (or oat milk for a creamy dairy-free option)
- 2 tablespoons Blackstrap molasses
- 1 tablespoon Pure maple syrup
- 1/2 teaspoon Ground ginger
- 1/2 teaspoon Ground cinnamon
- 1/4 teaspoon Ground nutmeg
- 1/8 teaspoon Ground cloves
- 1 teaspoon Vanilla extract
- Optional for Boozy version: 2 ounces Bourbon or Dark Rum
- Garnish: Whipped cream, cinnamon sticks, or gingerbread cookie crumbs
Instructions
- In a small saucepan, whisk together the milk, molasses, and maple syrup. Stir in the ground ginger, cinnamon, nutmeg, and cloves. Ensure the molasses is fully integrated into the liquid before you turn on the heat. This prevents the spices from clumping together later.
- Place the saucepan over medium-low heat. Whisk constantly as the mixture warms up to prevent the milk from scorching on the bottom of the pan. Bring the liquid to a gentle simmer, but do not let it reach a rolling boil. Heating it slowly allows the spices to bloom and infuse the milk with deep gingerbread flavor. Once steaming, remove the pan from the heat and stir in the vanilla extract.
- If you are making the boozy version, pour one ounce of bourbon or rum into each mug first. Carefully pour the hot gingerbread mixture over the alcohol. For the nonalcoholic version, simply pour the mixture directly into your favorite holiday mugs. Top each drink with a generous swirl of whipped cream and a sprinkle of cinnamon or crushed gingerbread cookies. Serve immediately while hot.
- Cook Time: 10 minutes