Have a Merry Morning With Golden Gingerbread Coffee

Have a Merry Morning With Golden Gingerbread Coffee

Nothing says it’s the most wonderful time of the year like gingerbread—make that golden gingerbread coffee. Made using a French press or BLOOM Pour Over, it’s easy to make but super impressive (enter edible gold dust). The secret is a homemade spice base that you can make ahead and store in the fridge for up to a week. To make this vegan, just use your favorite plant-based milk and cream alternative.


Makes 1 serving, plus 5 extra servings of spice base


  • 3 tablespoons brown sugar
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ¼ teaspoon allspice
  • ½ cup molasses
  • 1tablespoon honey
  • 2 tablespoons heavy cream
  • ½ teaspoon powdered sugar
  • Pinch of turmeric
  • ¼ cup milk of choice, heated
  • 1 cup hot, black coffee
  • Edible gold flakes and cinnamon for garnish (optional)


Homemade Spice Base

  1. Combine brown sugar, ginger, cinnamon, cloves, allspice, molasses, and honey in a heatproof bowl.
  2. Heat in the microwave for 15 seconds at a time, or until hot.
  3. Stir with a spatula until the brown sugar has dissolved.
  4. Cool to room temperature.
  5. Cover and store in the refrigerator until ready to use.


  1. Whisk together heavy cream, powdered sugar and turmeric until very thick but before peaks form; set aside.
  2. Combine 2 tablespoons spice base with ¼ cup hot milk and pour into a large mug.
  3. Top with hot coffee made using a French press or BLOOM Pour Over.
  4. Spoon turmeric cream on top and stir gently to swirl.
  5. Sprinkle with edible gold and cinnamon, if desired.
  6. Serve immediately.