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.
½cup(100g) firmly packed light or dark brown sugar
½cup(120mL) water
2Tablespoons(30mL) molasses
½teaspoonvanilla extract
¼teaspoonground ginger
¼teaspoonground cinnamon
⅛teaspoonground nutmeg
⅛teaspoonground cloves
¾cup(180mL) half-and-halfor milk of choice
Instructions
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.