DIY coffee creamer is easy! With minutes of prep, this gingerbread coffee creamer has plenty of warming spices, it’s a little sweet and adds so much flavour to your favourite cuppa coffee or tea! Super fun and festive for the holiday season!
Ever since I made pumpkin spice coffee creamer, I knew I had to try another version.
So today I’m super happy to be sharing this festive gingerbread coffee creamer recipe with you guys.
I’ve been using nonstop, it’s that yummy.
It has lots of gingerbread flavour and really amps up that regular cuppa joe.
Step aside eggnog lattes, there’s a new kid in town!
I’m thinking Santa may appreciate some of this left for him.
He has a big night, after all. A little coffee with his milk and cookies is probably a good idea, don’t ya think?
Why We Love This Gingerbread Coffee Creamer
- It’s made with just 8 simple ingredients.
- It comes together in about 15 minutes.
- Gingerbread creamer makes for such a fun homemade food gift, especially during the holidays.
- You can use your favourite dairy or non-dairy creamer in this recipe.
- Of course, it tastes delicious!
How To Make This DIY Coffee Creamer
Full details are in the recipe card below, but here are the basics:
- In a bowl, combine molasses with brown sugar, vanilla extract, ginger, cinnamon, cloves and nutmeg.
- Whisk or stir until everything is smooth.
- Pour creamer into a heavy-bottomed saucepan, add the molasses mixture and whisk until combined.
- Heat through, stirring occasionally.
Can I Use Dairy or Another Non Dairy?
Absolutely!
Vanilla almond coffee cream was used as the base for this homemade creamer recipe, but you could use whole milk, half and half, heavy cream, coffee cream, soy milk, oat milk or plain almond milk.
Just keep in mind that whatever variety you use will impact the overall richness of the creamer. For example, coffee cream is typically richer than almond milk.
Storing This Flavoured Coffee Creamer
Properly store in a covered jar in the refrigerator.
This homemade coffee creamer will last for as long as the best before date of your dairy or non-dairy.
Tips and Variations
- As mentioned, almond coffee creamer was used as a base of this homemade coffee creamer recipe. You could sub with your favourite dairy creamer instead (if you prefer).
- This is a little sweet (it is the holidays, after all!). If you prefer things less sweet, consider reducing the brown sugar and molasses. Alternatively, if you like things super sweet, add more. Do what makes you happy!
- When making this gingerbread coffee creamer, use a heavy-bottomed saucepan and don’t leave it. Whisk occasionally while heating and don’t boil. You just want to heat through and allow the flavours to come together.
- This gingerbread creamer makes for a lovely homemade food gift. Wrap with a pretty ribbon, top with a tag and make someone really happy! Homemade cookie spread makes for a lovely gift too.
- Shake before using. The spices can settle so you’re gonna want to give them a little mix before adding to your coffee.
- Use maple syrup instead of brown sugar, if you like.
- Add a splash of creamer to hot chocolate for a little something special!
More Yummy Holiday Treats
If you make this homemade gingerbread creamer recipe, be sure to leave a comment below!
Gingerbread Coffee Creamer Recipe
Ingredients
- 2 tablespoons fancy molasses
- 1 tablespoon brown sugar, or to taste
- 1 teaspoon vanilla extract
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 2 cups vanilla almond coffee creamer, or your favourite non-dairy or dairy
Instructions
- In a bowl or mixing dish, whisk together the molasses, brown sugar, vanilla extract, ginger, cinnamon, cloves and nutmeg until smooth and combined.
- Pour the vanilla almond coffee creamer into a heavy-bottomed saucepan over medium-low heat.
- Whisk molasses mixture into the coffee creamer.
- Heat through, stirring occasionally, until the edges start to bubble a little and it's heated through, about 10 to 12 minutes. Allow it to cool. Pour into a storage jar, cover and store in the fridge. Shake before using. The creamer should last as long as the best-by date of the dairy or non-dairy creamer you used. Enjoy!
Notes
- As mentioned, almond coffee creamer was used as a base of this homemade coffee creamer recipe. You could sub with your favourite dairy creamer instead (if you prefer).
- This is a little sweet (it is the holidays, after all!). If you prefer things less sweet, consider reducing the brown sugar and molasses. Alternatively, if you like things super sweet, add more. Do what makes you happy!
- Use a heavy-bottomed saucepan and don’t leave it. Whisk occasionally while heating and don’t boil. You just want to heat through and allow the flavours to come together.
- Shake before using. The spices can settle so you’re gonna want to give them a little mix before adding to your coffee.
A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
© Girl Heart Food Inc. Photographs and content are copyright protected.
Tried this recipe?
If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!
Courtney says
I really wanted to love this but I feel there was too much ginger. 😬 I can’t taste anything else. I will make again and half the ginger to see how it turns out. Thanks for the idea! I love gingerbread!
Dawn - Girl Heart Food says
Hi Courtney! I really wanted the gingerbread flavour to pop as that is the main flavour. You can certainly use less ginger (and molasses), if you like, for less of a pronounced flavour. Happy holidays!