Gingerbread Coffee Creamer Recipe
All the warm, sweet flavors of gingerbread in a coffee creamer recipe that takes minutes to make with none of the weird ingredients of store bought flavored creamers. Gingerbread Coffee Creamer is everything your holiday cup of coffee didn’t know it was missing.
Ingredients
- 3 cups milk
- ½ cup heavy cream, optional, but recommended
- 1 cup molasses
- 1 Tbsp ground cinnamon
- 2 tsp ground nutmeg
- 1 tsp ground ginger
- ½ tsp 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 Tbsp ground cinnamon, 2 tsp ground nutmeg, 1 tsp ground ginger, ½ tsp 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.
Serving: 2tablespoons, Calories: 67kcal, Carbohydrates: 11g, Protein: 1g, Fat: 2g, Saturated Fat: 2g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 1g, Cholesterol: 8mg, Sodium: 16mg, Potassium: 222mg, Fiber: 0.2g, Sugar: 10g, Vitamin A: 106IU, Vitamin C: 0.04mg, Calcium: 63mg, Iron: 1mg
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