Homemade Gingerbread Creamer
This creamy Homemade Gingerbread Creamer combines molasses, maple syrup, and warm spices for the perfect holiday coffee treat. Easy to make and naturally sweetened — it tastes like Christmas in a cup!
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Servings: 20 ounces
Equipment
- whisk or rubber spatula
Ingredients
- 1 ¾ cups half & half or 1 cup oat milk + ¾ cup coconut milk for dairy-free
- ¾ cup milk of choice whole, oat, almond, etc
- 2 tablespoons molasses
- 2 tablespoons pure maple syrup
- 2 tablespoons brown sugar light or dark, depending on preference
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- Pinch of salt about 1/8-1/4 teapoon
- ½ teaspoon vanilla extract
Instructions
- In a small saucepan, whisk together the half & half, milk, molasses, maple syrup, brown sugar, all the spices, and salt. (Save the vanilla extract for later)
- Place over medium-low heat, whisking frequently until the mixture is hot and steaming — about 5 minutes. Avoid boiling; you just want to warm it enough for the sugars and spices to fully dissolve.
- Once smooth and creamy, remove from heat and stir in the vanilla extract.
- Let the creamer cool completely, then pour into a jar or bottle with a lid.
- Refrigerate for up to 10 days, and shake well before each use — natural separation is normal.