Hot Molasses

Kristine Duncan, MS, RD, CDE is a vegetarian dietitian, freelance writer, community college instructor, dog lady, cat lady, and nutrition blogger at VegGirlRD. She lives in Washington State but dreams of moving to Italy someday and getting paid to eat pasta and cheese for a living. Until then you can find her on Twitter and Facebook.

How To Make Hot Molasses

Warm, rich, sweet brown liquid. That’s how most of us like to start the day, whether we brew up a cup at home or cruise through our favorite drive thru. I know the main motivator to this ritual is caffeine, but I’d like you to consider for a moment another way to quench your morning thirst that looks and feels a lot like a latte but boasts a bit more nutrition. I give you: the Hot Molasses.

A favorite coffee cart in Bellingham, Washington, which has since closed up shop, first turned me on to the idea of melting molasses into hot milk. The result is divine. I think it tastes like hot buttered rum, kind of roasty and caramelly (which makes a little bit of sense because molasses is actually used to make rum) and it’s definitely more healthful than traditional syrups or sauces used to flavor coffee and espresso drinks.

Molasses is a byproduct of sugar production, made from crushing sugar cane and cooking down the sweet liquid that’s extracted. It usually goes through three rounds of cooking, with crystalized sugar removed at each step, leaving the dark brown syrup referred to as blackstrap. The consistency is almost identical to that famous chocolate syrup in the brown squeeze bottle, but nutrition sets it apart: it’s surprisingly high in calcium, iron and potassium, especially for a sweetener. That’s actually one of the problems with our favorite sweet things like table sugar or honey…teaspoon for teaspoon, they don’t offer up many nutrients besides carbohydrate. When you’re shopping, be sure to get blackstrap as other types of molasses don’t have the same vitamin and mineral content as this lovely liquid.

When I go on and on about the nutritional powerhouse that is blackstrap molasses, folks usually ask me how the heck to use it. When we think of molasses in the kitchen, the occasional ginger snap cookie or pot of baked beans come to mind, but I’ve got a quick recipe that will help you make this a daily pantry staple.

My recipe for Hot Molasses makes 2 cups, which is a breakfast in itself. But, you can easily make the whole recipe, enjoy half and put the rest in the fridge for a quick reheat on day 2. I find it equally delicious over ice.

How to make Hot Molasses

How to make Hot Molasses
4.75 from 4 votes

Hot Molasses

My recipe for Hot Molasses makes 2 cups, which is a breakfast in itself. But, you can easily make the whole recipe, enjoy half and put the rest in the fridge for a quick reheat on day 2. I find it equally delicious over ice.

Course Beverage
Cuisine American
Prep Time 1 minute
Cook Time 5 minutes
Total Time 6 minutes
Yield 2
Calories 214 kcal
Author Kristine Duncan


  • 16 fluid ounces plain soymilk organic if possible
  • 2-3 tablespoons blackstrap molasses organic if possible


  1. Heat the soymilk in a saucepan until just below boiling. 

  2. Pour warm milk into a large mug, add molasses and stir very well. (If you whisk it in, you can actually generate a little foam on top.) Two tablespoons will give a milder flavor, while three tablespoons will have more richness.

  3. Sip slowly and savor, knowing you’re knocking it out of the nutrition ballpark before you even leave the house.

Recipe Notes

I only tested this recipe with soymilk, but I’m sure you could substitute cow’s milk or your favorite non-dairy milk with good results.


, , , ,

Leave a Reply

33 Comments on "Hot Molasses"


newest oldest most voted
Notify of
mary g

Nothing makes me feel older than postings on the internet heralding a “new” idea. My mom stirred molasses into cold and hot milk for us when I was a kid…in the 1940’s. It was a pretty common way to sweeten milk for kids who didn’t like milk.


Thanks for chiming in Mary. Of course our intent isn’t to make you feel old… and your comment actually gives me lots of hope. I am glad that some of these traditional recipes are making a comeback! 🙂


Well, Mary G., this is new to me, and just about everyone else on this blog, except you. Perhaps you should have been thoughtful and considerate enough to share this yourself. Many thanks to Kristine for doing just that. I have been looking for a drink to add molasses, to make it more palatable, and this is perfect! Thanks again, Kristine! Now Mary G., go drink your cold milk and molasses, I’m going to enjoy mine warm. And Muriah, thanks for your suggestion with coffee. I’m trying that one too! And others have suggested cocoa, cinnamon, etc. Sounds great! I’m going to try them all!


Phil, your comment to Mary G. is condescending and rude.

Thanks, Kristine, for the posting.

I place 8 oz hot water, 1 T. Organic Blackstrap Molasses, 4 oz Chickpea & Flaxseed Beverage and a little Matcha Green Tea powder into the blender and mix. It is frothy and delicious!


haha. Know how ya feel mary g, although I never had it as a child. I do take 2 tbsps straight from the jar every morning. I don’t like the taste, but know it is good for you. I might try the Hot Molasses…


Mmm. Have you tried throwing some in cocoa? A pinch of cinnamon and powdered cocoa plus the molasses would make the most cuppa divine hot cocoa, I think…

hatti petech

I am so cold…going to make this now,but with the hemp milk I made yesterday.


I have been drinking molasses milk since I was a kid. I was always a little iron deficient, and my mom would make warm molasses milk when I was feeling drained. Today I drink it with almond milk, since I don’t do much cow milk anymore. Very soothing when you’re feeling under the weather as well.


What a great idea! I’ll be giving this a try for sure – now that the weather is getting colder this sounds heavenly.

Robin Crowder

This sounds delicious — I’m going to enjoy it with my morning muffins.


This was one of my mom’s favorite treats–she liked it cold 🙂 I haven’t tried it in years, might have to give it a go!