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!
Hey friends!
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-ey’ 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 😉 ??
How to Make DIY Coffee Creamer
1: Combine molasses with brown sugar, vanilla extract, ginger, cinnamon, cloves and nutmeg.
2: Whisk to combine until everything is smooth.
3: Place a small heavy bottomed pot on heat and pour in molasses mixture.
4: Whisk to combine and heat through.
Tip: Don’t put this on and leave. Stick with it, whisking occasionally.
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Can I Use Dairy or Another Non Dairy?
Absolutely!
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 instead of almond.
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.
Use a heavy bottomed pot 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 somethin’ somethin!
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.
Treat Yourself!
If you’re looking for some treats to go with this, gingerbread bundt cake or eggnog donuts would be lovely. Of course, you can never go wrong with a classic butter shortbread cookie, either 🙂
Hope you love this flavoured creamer as much as we do!
Until next time, take care and chit chat again soon,
Dawn
Make this gingerbread creamer? That’s awesome! Love it if you left a comment below. Many thanks!
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Gingerbread Coffee Creamer (so easy and delicious!)
Ingredients
- 473 millilitre carton of vanilla almond coffee creamer (or your favourite dairy or non dairy (about 2 cups))
- 2 tablespoons molasses
- 1 tablespoon brown sugar (or to taste)
- 1 teaspoon vanilla extract
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
Instructions
- Mix together molasses with brown sugar, vanilla extract, ginger, cinnamon, cloves and nutmeg until smooth and combined.
- Pour almond milk into a heavy bottomed pot on medium low heat.
- Whisk in molasses mixture.
- Heat through until edges start to bubble a little, about 10 to 12 minutes. Pour into a jar, cover and store in the fridge. Shake before using. Enjoy!
Notes
- This is a vegan coffee creamer, but (as mentioned above) you could sub with your favourite dairy instead of almond.
- 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.
- Use a heavy bottomed pot 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 somethin’ somethin!
- This gingerbread creamer makes for a lovely homemade food gift. Wrap with a pretty ribbon, top with a tag and make someone really happy!
Nutrition (estimate only)
