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 non stop, it’s that yummy.
It’s super ‘gingerbread-y’ and really amps up that regular ol’ 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 Gingerbread Coffee Creamer
- It’s made with just 8 simple ingredients
- Comes together in less than 15 minutes
- Makes for such a fun homemade food gift
- You can use your favourite dairy or non-dairy base
- Of course, it tastes delicious!
How to Make DIY Coffee Creamer
- 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 molasses mixture and whisk until combined.
- Heat through, stirring occasionally.
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Can I Use Dairy or Another Non Dairy?
Vanilla almond coffee cream was used as the base, but you could use milk, half and half, cream, coffee cream, soy milk, oat milk, plain almond milk or whatever you prefer.
How Long Does This Flavoured Creamer Last
Store, covered, in the refrigerator.
It will last for as long as the best before date of your dairy or non dairy.
More Tips & Variations
This is a vegan coffee creamer, but (as mentioned above) you could sub with your favourite dairy creamer instead of almond creamer.
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!
Speaking of sweet, use maple syrup instead of brown sugar, if you like.
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.
Shake before using. The spices can settle so you’re gonna want to give ’em a little mix before adding to your coffee.
Add a splash to hot chocolate for a little something special!
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.
More Yummy Holiday Treats
Hope you love this flavoured creamer as much as we do!
If you make this gingerbread creamer, be sure to leave a comment below. Love to know how you enjoyed!
Gingerbread Coffee Creamer (so easy and delicious!)
- 2 cups vanilla almond coffee creamer (or your favourite dairy or non dairy, about a 473 millilitre carton or 16 ounces)
- 2 tablespoons 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
- In a bowl or mixing dish, whisk together the molasses, brown sugar, vanilla extract, ginger, cinnamon, cloves and nutmeg until smooth and combined.
- Pour almond milk into a heavy-bottomed saucepan over medium-low heat.
- Whisk molasses mixture into the almond milk.
- Heat through, stirring occasionally, until the edges start to bubble a little and it's heated through, about 10 to 12 minutes. Allow to cool slightly. 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 your non-dairy or dairy. Enjoy!
- This is a vegan coffee creamer, but (as mentioned above) you could sub with your favourite dairy creamer instead of almond creamer.
- 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 ’em a little mix before adding to your coffee.
Nutrition estimate (if provided) is based on 1 Serving.
Nutrition information (if provided) is provided as a courtesy and should be considered an estimate only. Ingredients can vary and Girl Heart Food makes no guarantees to the accuracy of this information. It should not be considered a substitute for a professional nutritionist’s advice.
A note on times provided: appliances vary, any prep and/or cook times provided are guidelines only.