Gingerbread Coffee Creamer

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Turn your favorite Christmas cookie into a delightful cup of coffee with your own homemade gingerbread coffee creamer flavored with real molasses and warm winter spices. Keep your flavoring as a standalone syrup or add your milk of choice to make it a full coffee creamer. 

For as long as I’ve had my website, I’ve had homemade coffee creamer recipes on it. I started with a basic French vanilla creamer, then branched out to homemade pumpkin spice creamer as well as a peppermint mocha coffee creamer.

All of those homemade creamer recipes have been huge hits, so I figured there was no better time than during my annual 12 Days of Cookies party to bring a gingerbread cookie coffee creamer to the mix.

Yeah. I know. It’s not a cookie. But my annual extravaganza has hosted Rice Krispies treats as well as a whole year I did DIPS instead (I had a newborn that year!), and I’m the boss around here, so just go with it, would ya?

I also don’t think you’ll be mad about one fewer cookie recipe when you’re sipping your coffee with gingerbread creamer while dunking a gingerbread cookie, dulce de leche chocolate chip cookie, or pizzelle in it.

It truly tastes like a gingerbread cookie took a long soaking bath in your coffee and it is ABSOLUTELY something you need this holiday season.

We’re also adding a little vanilla extract to the mix, which isn’t something I normally add to my gingerbread recipes (gingerbread or gingerbread cookies), but in this case, when we’re looking to make our coffee taste like a cookie, it adds a nice touch to the flavor profile.

I prefer to use half-and-half, but you can make your own non dairy creamer by using oat milk, soy milk, almond milk, etc. Whatever you normally like in your coffee will work great here!

Start by combining the brown sugar, water, molasses, vanilla extract, and spices in a small saucepan. Bring that entire mixture to a boil, be sure the sugar is completely dissolved, then remove from heat and allow to cool for a few minutes.

You can totally stop here and you’ll have gingerbread simple syrup which you can use as a standalone addition to your coffee, or you can take it one step further and add the milk.

With my other homemade coffee creamer recipes, I like a 1:1 ratio of syrup to milk, but for this gingerbread cookie coffee creamer, I much preferred a bit more milk since the flavor of the gingerbread is so strong (in a good way). 

You can play around with different ratios to find your best fit. Plan to make a few test cups to really get it right. Research, you know.

You’ll be able to keep this gingerbread creamer in your fridge for about 2 weeks, depending on the expiration date of your milk/non-dairy milk.