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All the warm, sweet flavors of gingerbread coffee in a homemade creamer that takes minutes to make. This homemade Gingerbread Coffee Creamer is everything your holiday cup of coffee didn’t know it was missing.
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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.
What's in Gingerbread Coffee Creamer
- Milk - Choose your favorite. I always use dairy milk for this recipe but you can swap it for unsweetened, unflavored almond milk or oat milk if you prefer.
- Heavy cream - This adds in the creaminess you get in store-bought coffee creamers, but you can leave it out if you need non-dairy or are watching calories.
- Molasses - A key gingerbread ingredient. I use original molasses, but you can use other varieties if you prefer.
- Cinnamon, nutmeg, ginger, cloves - The four spices that when combined with molasses give you the distinct taste of gingerbread! If you don't want to mess with the cheesecloth, you can use the whole versions of these spices and remove them with a fine mesh strainer after they've infused in the milk.
- Cheesecloth or coffee filters - This is important if you're using ground spices. It's much easier to make a little spice bundle to infuse them milk instead of trying to strain out all the ground spices later.
How to Make Gingerbread Coffee Creamer (Step by Step)
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. Use a thermometer if you need to.) 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 gingerbread creamer richer and more like Coffee Mate, International Delight, and other store-bought creamers. However, this recipe is delicious without the heavy cream as well.
Yes. If you go this route, be sure the milk you choose is unflavored and not sweetened. Leave out the half and half if you sub in 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. Shake well each time before using.
Don't Miss These Gingerbread Recipes
Try one of these gingerbread drinks made with my homemade gingerbread syrup.
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Gingerbread Coffee Creamer Recipe
Ingredients
- 3 cups milk
- ½ cup heavy cream optional, but recommended
- 1 cup molasses
- 1 tablespoon ground cinnamon
- 2 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
Instructions
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.1 tablespoon ground cinnamon, 2 teaspoon ground nutmeg, 1 teaspoon ground ginger, ½ teaspoon ground cloves
- 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.
Make the Creamer
- 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.3 cups milk, ½ cup heavy cream, 1 cup molasses
- Do not heat quickly or bring the mixture to a boil. (Aim for 120 degrees Fahrenheit. Use a thermometer if you need to.) 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 for up to 7 days.
- Shake well before using.
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