2 1/2 tablespoons
freshly brewed strong coffee
whipped cream, for garnish
- Make the syrup: in a small bowl, mix the molasses, brown sugar, baking soda, and spices together; cover and refrigerate for at least 10 minutes.
- Pour ½ cup coffee and 1 tablespoon gingerbread syrup into each of 4 mugs, stirring until the syrup dissolves.
- Add 1 tablespoon half-and-half and an additional ½ cup coffee to each mug.
- Serve with a dollop of whipped cream and a dusting of ground cloves (or whatever spice you like).