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.
As all of my homemade creamers go, you start with a flavored simple syrup then add it to milk. It’s truly that simple and it takes less than 5 minutes to bring it together.
The ingredients you’ll need for this coffee creamer are brown sugar (light or dark, does not matter) and water, which is the base of your gingerbread simple syrup. We’ll also be working with molasses, then enhance the flavor with ginger, cinnamon, nutmeg, and cloves.
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.
If you’re going to turn your gingerbread syrup into a full blown coffee creamer, you’ll need some sort of milk base.
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!
HOW TO MAKE GINGERBREAD COFFEE CREAMER
To make your coffee creamer, you’ll need to first make a gingerbread simple syrup, then add some milk to turn it into a coffee creamer.
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.
HOW TO STORE HOMEMADE COFFEE CREAMER
Since homemade creamers have no preservatives, you’ll find they don’t last as long as commercial coffee creamers.
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.
If you’re looking for some gingerbread goodies to enjoy alongside your gingerbread coffee, look no further than: gingerbread cut-out cookies, cranberry gingerbread, gingerbread chocolate cookies, or gingerbread cupcakes.
Gingerbread Cookie Coffee Creamer
- ½ cup (100g) firmly packed light or dark brown sugar
- ½ cup (120mL) water
- 2 Tablespoons (30mL) molasses
- ½ teaspoon vanilla extract
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ¾ cup (180mL) half-and-half or milk of choice
- In a small saucepan over medium heat, whisk together the brown sugar, water, molasses, vanilla extract, ginger, cinnamon, nutmeg, and cloves. Bring to a boil and remove from heat. Allow to cool for a few minutes.
- Add half-and-half (or milk of your choice) to a ratio of your liking. I prefer ¾ of a cup to the ½ cup of syrup. You may also leave the syrup as a standalone flavoring. Store in a covered container in the refrigerator and use within 2 weeks.
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
I made this creamer using oat milk and it’s amazing! It’s perfect for a slow rainy Saturday morning.
Thanks so much, Kristen!