Ingredients
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2 tbsp packed dark brown sugar
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1 tbsp molasses
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1 tsp vanilla extract
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1/2 tsp ground ginger
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1/2 tsp ground cinnamon, plus more to serve
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Pinch ground cloves
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2 cups hot brewed Eight O'Clock Coffee ™
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1/3 cup low-fat dairy or plant-based milk
Steps
1
In a small microwave-safe bowl, combine the sugar, molasses, vanilla, ginger, cinnamon, cloves, and ¼ cup water. Microwave on high 1–2 min. Stir until sugar has dissolved
2
Add 1 tbsp gingerbread syrup each to 2 (10 oz) mugs. Top with the coffee and stir to combine. In a microwave-safe liquid measuring cup, microwave the milk on high 30–45 sec., until steaming. Using a milk frother or immersion blender, blend milk until foamy. Divide foamed milk between mugs and sprinkle each with a pinch of cinnamon.
Tips
Gingerbread syrup can be stored in the fridge in an airtight container for up to 5 days.
