Brazilian Gingerbread Coffee Recipe
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 about 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.
You may also use a blender to finish this recipe as a smoothie.
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.
Check out some of our other recipes.
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6 thoughts on “Brazilian Gingerbread Coffee Recipe”
that sounds delicious.
I am a big fan of ginger & can imagine this would taste divine.
thank you for sharing this recipe in great detail…
i haven’t come across anything similar. but I sure want to try it.
and it was a nice little story too of how it came to be.
Hello, Nae, If you like coffee recipes, you can follow this link with some other options.
Thank you so much for your kind words.
Wow, this sounds like an incredibly tasty Brazilian coffee recipe. Actually, it seems more like a desert than coffee.
I bet with the gingerbread flavor it’s a great treat during the holiday season. I know I’ll be giving it a shot this December.
Love all of the unique and interesting information you have on your site.
Thanks for sharing your impressions and kind words..
Yum! This sounds delicious, although I’m a bit surprised by the “Brazilian” name in this, because it’s not exactly how a Brazilian would drink their coffee, is it?
Do you have recommendations for types of coffee that work well in this recipe? Also do you have a secret technique that keeps the cinnamon from floating on top of the drink?
This Brazilian coffee recipe is an adaptation of an American recipe. My friend added some ingredients that are very common in Brazilian recipes.
Use Brazilian coffee to get the full typical potential on this one, but it will work with any coffee that you choose.
Regarding the cinnamon (and cloves) floating possible problem, you may try 2 workarounds:
1- mix the cinnamon with a drop of water.
2- mix the cinnamon with the coffee powder and brew them together.
Also trying different levels of grinding my also work.
Thanks for sharing your opinion.