4 cups milk (2% or lower is best to not worry about curdling)
1/2 cup white sugar
2 tsp ground ginger
2 tsp vanilla extract
1 tsp ground cinnamon
1/4 tsp cloves
1/4 tsp nutmeg
1/2 cup strong black coffee, or a freshly-brewed shot of espresso
cinnamon stick & canned whipped cream for garnish (optional)
This could serve 4, especially if you are adding the milk on top of coffee. Otherwise it serves 2 with a bit of milk left for kid cups. (minus the coffee) I used a 4 quart crock pot, you could get away with going as small as a 1.5 to 2 quart. Put the milk into your crock pot, and whisk in the dried spices. Don't add the coffee. Cover and cook on low for 3 hours, or high for 1-2. The milk should be quite hot, but if your crock pot tends to get hot enough to boil, keep an eye on it. Don't let the milk boil. Pour over hot strong coffee or espresso. Garnish with whipped cream, a sprinkle of nutmeg, and a cinnamon stick.
~ Stove Top Version ~
Add all the spices and the milk to a meium sized pot and steam the mixture for about 15 minutes on med low. After that I proceeded with Stephanie's recipe pouring the gingerbread mixture over hot strong coffee, garnished with whipped cream a sprinkle of nutmeg and a cinnamon stick.
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