Gingerbread is one of the most classic holiday flavors and it’s especially delicious paired with coffee. With just a handful of ingredients and a few minutes you can whip up a batch of flavored coffee right at home. Skip the coffee shop and make my Homemade Gingerbread Coffee Creamer for that cozy holiday feeling any time.
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With a wide vareity of flavored coffee creamers available at the grocery store why should you make your own? Making your own coffee creamer is easy, made with natural ingredients that you likely have already (no hydrogenated vegetable oil or stabilizers in this recipe) and you can adjust the ingredients to your tastes. For other delicious homemade creamer recipes take a look at my Pumpkin Spice Coffee Creamer and Peppermint Mocha Coffee Creamer.
Ingredients
- brown sugar
- water
- molasses
- ground cinnamon
- ground ginger
- ground nutmeg
- ground cloves
- milk, cream or non-dairy milk
How to Make Gingerbread Coffee Creamer
This creamer starts with a homemade gingerbread simple syrup. Add the brown sugar, water, molasses, cinnamon, ginger, nutmeg and cloves to a small sauce pan and whisk together. Bring to a boil ensuring the brown sugar has fully dissolved. Remove the gingerbread syrup from the heat and allow to cool slightly.
Add in your choice of milk, cream or non-dairy milk and whisk together. Transfer to a glass bottle or mason jar. Store in the refrigerator for up to 2 weeks and serve as desired.
If you like this Gingerbread Coffee Creamer be sure to take a look at some of my other recipes!
Caramel Apple French Toast Casserole
Cranberry White Chocolate Scones
If you make this Homemade Gingerbread Coffee Creamer please be sure to leave a comment and/or give this recipe a rating! Be sure to follow me on Youtube, Facebook and Pinterest for my latest recipes. Also, if you do make this recipe please tag me on Instagram, I’d love to see what you guys are making!
Homemade Gingerbread Coffee Creamer
Equipment
- 1 small saucepan
- 1 Whisk
- 1 mason jar or glass bottle
Ingredients
- 1/4 cup brown sugar
- 1/4 cup water
- 2 tbsp molasses
- 1/4 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/8 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1 cup milk, cream or non-dairy milk
Instructions
- Add the brown sugar, water, molasses, cinnamon, ginger, nutmeg and cloves to a small sauce pan and whisk together. Bring to a boil ensuring the brown sugar has fully dissolved. Remove the gingerbread syrup from the heat and allow to cool slightly.
- Add in your choice of milk, cream or non-dairy milk and whisk together. Transfer to a glass bottle or mason jar. Store in the refrigerator for up to 2 weeks.
Notes
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