All the warm, sweet flavors of gingerbread in a coffee creamer that takes minutes to make. Gingerbread Coffee Creamer is everything your holiday cup of coffee didn’t know it was missing.
Coffee creamer is a delicious way to add flavor and milk to your morning (or afternoon, or evening) cup of coffee, but the store-bought brands can have a scary long list of odd ingredients in them.
And while the natural store-bought creamers do better on the ingredients, they don't come in all the fun holiday flavors. This Gingerbread Coffee Creamer recipe is an easy, all natural recipe that’s perfect to take the place of the store-bought brands.
There’s also no sweetened condensed milk in this recipe, so you are in full control of both the creaminess and the sugar. Need it sweeter? Add a few more tablespoons of molasses. You can also add more or less cream to adjust the richness of your coffee creamer. Looking for a complete latte recipe? Try this homemade gingerbread latte.
- Heavy cream
- Ground cinnamon
- Ground nutmeg
- Ground ginger
- Ground cloves
- Cheesecloth or coffee filters
How to Make Gingerbread Coffee Creamer
Create a spice bundle using a small piece of cheese cloth or a coffee filter. Place the cinnamon, nutmeg, ginger, and cloves in the middle of the cheese cloth.
Carefully gather the sides together to form a pouch of spices. Secure the top of the pouch with kitchen string or unflavored dental floss. Set aside.
Place milk, heavy cream and molasses in a small pot over low heat. Slowly heat the mixture, whisking to dissolve the molasses into the milk and cream.
Do not heat quickly or bring the mixture to a boil. (Aim for 120 degrees Fahrenheit.) You don’t want to scald the milk.
Once the milk mixture is hot, remove from heat and add the spice bundle. Make sure the spices are submerged in the milk, then let it rest until it cools to room temperature.
Remove and discard the spice bundle. Store your gingerbread coffee creamer in the refrigerator.
Frequently Asked Questions
Nope! You can swap it out for half and half, or skip it entirely. Using a little bit of heavy cream makes this creamer richer and more like Coffee Mate and other store-bought creamers. However, this recipe is delicious without the heavy cream as well.
Yes, but be sure it’s unflavored and not sweetened. Just leave out the half and half, then swap out the dairy milk for your favorite non-dairy milk. If you use vanilla non-dairy milk, you may need to adjust the amount of molasses in the recipe to accommodate the sweetness of the milk.
Molasses is a big part of what makes gingerbread taste like gingerbread. But if you don’t have any on hand or just really don’t like it, then swap out brown sugar for the molasses.
Keep it cold in the refrigerator and use it up within 7-10 days.