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Gingerbread Coffee Creamer Recipe

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4.3 from 6 reviews

This Gingerbread Coffee Creamer is a rich and flavorful homemade creamer that brings the warm, spicy essence of gingerbread to your morning coffee. Made with sweetened condensed milk, half-and-half, and a blend of warming spices like cinnamon, ginger, nutmeg, and allspice, this creamer is easy to prepare and perfect for enhancing hot or iced coffee drinks during the holiday season or any time you crave a comforting, festive twist.

Ingredients

Base Ingredients

  • 14 ounce can sweetened condensed milk
  • 1 1/2 cups half-and-half

Spices & Sweeteners

  • 2 tablespoons molasses
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground allspice

Instructions

  1. Combine Base Ingredients: Add the sweetened condensed milk and half-and-half to a medium sauce pot. Warm over medium-low heat, whisking continuously until the mixture is smooth and fully combined, ensuring a creamy base for the creamer.
  2. Add Spices and Sweetener: Whisk in the molasses, ground cinnamon, ground ginger, ground nutmeg, and ground allspice. Continue to cook and whisk frequently for 2 to 3 minutes over medium-low heat until all ingredients are well blended and heated through, allowing the spices to release their flavors.
  3. Cool the Mixture: Remove the pot from heat and let the mixture cool completely, which helps the flavors to mellow and blend evenly.
  4. Optional Straining: If you prefer a smoother creamer without spice particles, strain the mixture through a cheesecloth to remove some of the spices.
  5. Store Properly: Transfer the gingerbread coffee creamer into a bottle or jar with a tight-fitting lid, ready for refrigeration.
  6. Usage: Shake well before each use to recombine any settling ingredients. Pour into hot coffee, iced coffee, or espresso drinks as desired to enjoy a festive, spiced twist.

Notes

  • Use whole or reduced-fat half-and-half for a richer or lighter creamer, respectively.
  • Straining the creamer is optional but recommended if you prefer a smooth texture without grainy spices.
  • Store the creamer in the refrigerator and shake well before each use as ingredients may settle over time.
  • This creamer is best used within 1-2 weeks for optimal flavor and freshness.
  • Adjust the spice levels to taste by increasing or decreasing individual spices per your preference.

Find it online: https://lauracooks.com/gingerbread-coffee-creamer-recipe/