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: 28 ounces
Equipment
Ingredients
- 16 ounces half & half
- 1 14-ounce can sweetened condensed milk
- 1 tablespoon molasses
- ½ teaspoon vanilla extract
- ½ teaspoon maple extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
Instructions
- Add the half & half, sweetened condensed milk, molasses, vanilla extract, maple extract, cinnamon, ginger, nutmeg, cloves, and salt to a blender.
- Blend until smooth and fully combined.
- Pour the creamer into a clean glass jar or airtight container.
- Refrigerate and shake well before each use.
- Add 2–3 tablespoons to your favorite hot or iced coffee, adjusting to taste.
Notes
Storage: Keep refrigerated in an airtight container and use within 14 days. Do not leave the creamer at room temperature for extended periods.
Notes: Shake well before serving, as ground spices may settle.