Modded, of course, to suit my own taste. You’ll do the same if you try it, I’m sure.
Gingersnap Cookie Coffee
Ingredients:
~1-tsp Cinnamon
~2 Tbs Blackstrap Molasses
~1-tsp Brown Sugar
Crystalized Ginger “guesstimate” or to taste
Whipped/heavy cream (optional)
Directions:
Put UP TO a teaspoon of powdered Ceylon cinnamon on top of your coffee grounds (YMMV). Inside the coffee pot, before you brew, add 2 Tablespoons of the molasses and 1 Tablespoon of packed brown sugar (yes, there are low-carb substitutes for the brown sugar. Not so much for the molasses). Take a piece of the crystalized ginger and cut it up 2-3 times to help release more flavor. 4-ish dime sized(-ish) ginger pieces in the bottom of your coffee pot should be perfect.
Once your pot is finished brewing, give the coffee a gentle stir (with a non-metal spoon so you don’t crack your pot).
Cream and/or whipped cream? Yeh. Add it.