How do you make iced coffee better? Add the holiday flavor of gingerbread of course!
This delicious recipe makes for a great after-dinner treat.
Prep Time: 10 minutes + freezing time
Yield: 8 servings
• 4 cups strong brewed Lava Lei coffee (preferably Dark roast)
• 2 tablespoons Torani gingerbread syrup
• 1/4 cup plus 3 tablespoons sugar, divided
• 2/3 cup heavy whipping cream
1. In a large bowl, whisk Lava Lei coffee, gingerbread syrup, and 1/4 cup sugar. Cool to room temperature.
2. Transfer to an 8-in. square dish. Freeze 1 hour. Stir with a fork. Freeze 2-3 hours longer or until completely frozen, stirring every 30 minutes.
3. In a small bowl, beat cream until it begins to thicken. Add remaining sugar; beat until stiff peaks form. Cover and refrigerate until serving.
4. To serve, stir mixture with a fork; spoon into a glass or mug. Top with whipped cream. Serve immediately and enjoy!
