This Gingerbread Coffee Shake tastes like a gingerbread cookie and an iced coffee had a very creamy holiday makeover.
It is cold, thick, sweet, and full of warm ginger, cinnamon, molasses, and coffee flavor.
Best of all, there is no cooking.
Add everything to a blender, blend it smooth, and you have a cozy coffee treat in about 5 minutes.
- Servings: 2 shakes
- Prep time: 5 minutes
- Cook time: 0 minutes
- Total time: 5 minutes
Why I Love This Recipe
I love how this shake brings two very different moods together. Coffee gives it that bold café taste, while gingerbread spices make it feel warm and cozy even though the drink itself is icy cold.
Molasses is the little ingredient that changes everything. The first time you taste the shake, you get creamy vanilla and coffee. Then the ginger, cinnamon, and deep molasses flavor come through. It really does remind me of gingerbread.
There is plenty more to like:
- It takes only about 5 minutes.
- There is no cooking.
- It uses simple grocery-store ingredients.
- The coffee flavor is easy to make stronger or milder.
- Molasses gives it a true gingerbread taste.
- The ice cream makes it thick without needing a long list of ingredients.
- It is an easy holiday drink that still works any time you want a spiced coffee treat.
What You’ll Need
- 1 cup strong brewed coffee, completely chilled
- 2 cups vanilla ice cream
- 1/2 cup whole milk
- 2 tablespoons molasses
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/2 teaspoon vanilla extract
- 1 cup ice cubes
- 1/2 cup whipped cream, for topping
- 1/4 teaspoon ground cinnamon, for topping
Recipe and Instructions
Step 1: Add the Liquid Ingredients
Pour 1 cup chilled strong brewed coffee and 1/2 cup whole milk into a large blender. Add 2 tablespoons molasses and 1/2 teaspoon vanilla extract.
Adding the liquids first helps the blender pull the thicker ingredients toward the blades.
Step 2: Add the Ice Cream and Spices
Add 2 cups vanilla ice cream, 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, and 1/8 teaspoon ground nutmeg to the blender.
Place the ice cream in large scoops so it is easy to measure. Sprinkle the spices evenly over the top.
Step 3: Add the Ice and Blend
Add 1 cup ice cubes. Put the lid on the blender and blend on high for about 30 to 45 seconds, or until the shake is thick and completely smooth.
Stop once and scrape down the sides if needed. If your blender has trouble moving the mixture, add 1 to 2 tablespoons of extra milk.
Step 4: Pour and Finish
Divide the shake evenly between 2 clear milkshake glasses. Top with 1/2 cup whipped cream, using about 1/4 cup on each shake. Finish with 1/4 teaspoon ground cinnamon, divided between the two glasses.
Serve right away while it is cold and thick.
Why This Recipe Works (Quick Science)
Cold coffee keeps the shake thick. Hot coffee melts ice cream fast. Chilling the coffee first gives you a colder, creamier shake.
Ice cream adds fat and air. Both help make the drink rich and smooth instead of thin and watery.
Ice makes it thicker. The crushed ice gives the shake more body without adding extra sweetness.
Molasses matters. Gingerbread gets much of its deep flavor from molasses. It also works well with the roasted flavors in coffee.
Spices love fat. The milk and ice cream help carry the flavor of ginger, cinnamon, and nutmeg through every sip.
Pro Tips
- Brew the coffee ahead of time and chill it well. Warm coffee is the fastest way to end up with a thin shake.
- Use strong coffee. Ice cream and milk soften the coffee flavor.
- Measure the molasses instead of pouring it straight from the bottle. Too much can overpower the other flavors.
- Start with the recipe’s amount of ginger. You can always add another small pinch after tasting.
- Serve the shake as soon as you blend it. Its texture is best right away.
Tools You’ll Need
- Large blender with lid
- Liquid measuring cup
- Dry measuring cups
- Measuring spoons
- Rubber spatula
- Ice cream scoop
- 2 milkshake glasses
- 2 straws, optional
Substitutions and Variations
- Coffee: Use decaf coffee for the same coffee taste without as much caffeine.
- Milk: Whole milk gives a rich result, but 2% milk also works.
- Dairy-free: Use dairy-free vanilla frozen dessert, oat milk, and dairy-free whipped topping.
- Stronger coffee: Use chilled espresso mixed with cold water to make 1 cup.
- Sweeter shake: Add 1 tablespoon maple syrup.
- More gingerbread flavor: Add another 1/4 teaspoon ground ginger.
- No whipped cream: Leave it off. The shake will still taste great.
- Extra dessert-style: Add crushed gingerbread cookies on top.
Make-Ahead Tips
Brew the coffee up to 3 days ahead and keep it covered in the refrigerator.
You can also measure the ginger, cinnamon, and nutmeg ahead of time and keep them together in a small covered container.
Do not blend the full shake ahead of time. The ice will melt and the shake will lose its thick texture.
Macros Information
Approximate nutrition per serving, based on 2 servings and including whipped cream:
- Calories: 440
- Protein: 8 g
- Carbohydrates: 66 g
- Fat: 17 g
- Sugar: 54 g
- Fiber: 1 g
These numbers are estimates. The exact macros will change based on the brands of ice cream, milk, molasses, and whipped cream you use.
Common Mistakes
- Using hot coffee: It melts the ice cream and makes the shake runny.
- Using weak coffee: The coffee flavor can disappear behind the ice cream and spices.
- Adding too much molasses: Molasses has a strong flavor. Two tablespoons is plenty for this amount.
- Adding too much nutmeg: Nutmeg gets strong very quickly. Stick with 1/8 teaspoon at first.
- Over-blending: Once the shake is smooth, stop. Extra blending can warm it up.
- Waiting too long to serve: This drink is thickest right after blending.
What to Serve With
This shake is rich enough to enjoy on its own, but it also goes well with:
- Gingerbread cookies
- Shortbread
- Banana bread
- Cinnamon toast
- Coffee cake
- Apple muffins
- A simple breakfast sandwich
- Fresh strawberries or sliced bananas
Leftovers and Storage
This shake is best enjoyed right after blending.
If you have leftovers, pour them into a freezer-safe container and freeze for up to 1 week. The texture will change once frozen.
For a drinkable shake again, let the frozen mixture soften for about 10 to 15 minutes, then blend it with a small splash of milk.
Do not store a finished shake in the refrigerator for long. The ice and ice cream will melt and leave it thin.
FAQ
Q: Can I make this without coffee?
A: Yes. Replace the 1 cup coffee with 1 cup cold milk. It will become more of a gingerbread milkshake.
Q: Can I use instant coffee?
A: Yes. Make 1 cup of strong instant coffee according to the package directions, then chill it completely before using it.
Q: Can I use hot coffee if I add extra ice?
A: I don’t recommend it. Hot coffee melts the ice cream before the ice can fix the texture. Cold coffee gives a much better shake.
Q: Why do I need molasses?
A: Molasses gives the drink the deep, slightly caramel-like flavor people connect with gingerbread. Without it, the drink tastes more like a cinnamon-spiced coffee shake.
Q: Can I make it less sweet?
A: Yes. Choose a less-sweet vanilla ice cream and skip the whipped cream. Keep the molasses because it provides important gingerbread flavor.
Q: How can I make the shake thicker?
A: Add another 1/2 cup of vanilla ice cream or a few more ice cubes, then blend briefly.
Q: Can I make it thinner?
A: Yes. Blend in extra cold milk 1 tablespoon at a time until it is just right.
Final Thoughts
This Gingerbread Coffee Shake gives you creamy coffee and classic gingerbread flavor in one frosty glass. It takes just a few minutes, so it is an easy way to turn everyday coffee into something that feels special.
Make it while the coffee is good and cold, serve it right after blending, and don’t forget that fluffy whipped cream on top. If you try it, leave a comment with how your shake turned out, any changes you made, or any questions you have.
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