This great Brazilian gingerbread coffee recipe was sent to me by a Brazilian friend living in the US. She adapted a local drink. My guests go crazy with it.
Jane met Tony (not their real names) in the early 2000’s. They fell in love, she moved into his apartment.She works as a chef in a coffee shop and we always exchange recipes.
Patty’s cooking skills started way back in the 80’s here in Brazil when, after learning so many family recipes, she decided to take a cooking course on Brazilian traditional recipes.
It paid off. Patty is a great chef. Everything she makes is wonderful.
I use any type of commercial or gourmet Brazilian coffee for it.
- 1/2 cup molasses
- 1/4 cup brown sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1 clove bud
- 6 cups hot strongly brewed Brazilian coffee
- 1 cup half-and-half cream
- 1 teaspoon ground cloves
- 1 1/2 cups sweetened whipped cream
- Prepare the coffee and immediately throw in the clove bud. Should rest at least 2 minutes before being used.
- In a small bowl, blend well the molasses, brown sugar, baking soda, ginger and cinnamon
- Cover and refrigerate for at least 10 minutes.
- Add about a 1/4 cup of coffee to each cup
- Dissolve in about 1 tablespoon of the spice mixture.
- Fill the cup with coffee, up to less than an inch to the top.
- Stir in half and half to taste
- Garnish with whipped cream and a light dusting of cinnamon.
The recipe was adapted from a Starbucks winter drink called Gingerbread Latte.
This a DIY video of an adapted version of the original recipe that you can use as guidance.