Gingerbread Cookie Coffee Creamer
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.
Servings: 1 cup
Ingredients
- 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
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.
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Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
Serving: 1cup | Calories: 782kcal | Carbohydrates: 147g | Protein: 6g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 64mg | Sodium: 163mg | Potassium: 985mg | Fiber: 0.5g | Sugar: 144g | Vitamin A: 645IU | Vitamin C: 2mg | Calcium: 379mg | Iron: 3mg
