Ingredients
Scale
- 2 cups whole milk (or oat milk for a creamier dairy-free version)
- 1.5 tablespoons unsulphured molasses
- 1 tablespoon maple syrup or brown sugar
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon pure vanilla extract
- Whipped cream for topping
- Gingerbread cookie crumbs for garnish (optional)
Instructions
- Gather all your spices, sweeteners, and milk. Measure out the ginger, cinnamon, cloves, and nutmeg into a small bowl to ensure they mix evenly. If you are using gingerbread cookies for garnish, crush them into fine crumbs now and set them aside.
- Place a small saucepan over medium-low heat. Pour in the milk, molasses, maple syrup, and the pre-mixed spices. Whisk the mixture constantly as it heats up to dissolve the molasses and incorporate the spices. Heat the liquid until it is steaming and small bubbles form around the edges, but do not let it reach a rolling boil. Once hot, remove the pan from the heat and stir in the vanilla extract.
- Pour the hot gingerbread drink into two large mugs. Top each mug generously with whipped cream. Sprinkle the gingerbread cookie crumbs or a light dusting of cinnamon over the top. Serve immediately while hot and frothy.
- Cook Time: 15 minutes