Spiced and cozy, gingerbread creamer makes coffee taste like the holidays. You’ll learn the quick way to make it in your own kitchen. Read on for this recipe and plenty of other seasonal favorites.
The Creamer
This creamer brings a dose of holiday spice to your coffee—think ginger, cinnamon, and molasses. Making it yourself means you know what’s in it, and it’s always fresh.
Equipment
You don’t need much: a small saucepan to heat everything up, a whisk for blending, and some measuring cups and spoons. If you want your creamer extra smooth, a fine-mesh strainer does the trick. Grab a glass jar or bottle for storage so you can just pop it in the fridge.
Just make sure everything’s clean and dry before you start. That helps keep your creamer tasting good for longer.
Ingredients
Get all your ingredients together first—it makes things easier and you won’t forget anything halfway through.
- 1 cup half-and-half or whole milk
- 1/2 cup heavy cream
- 3 tbsp pure maple syrup or honey
- 2 tbsp molasses
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 2 tsp pure vanilla extract
Feel free to play around with the spices a bit. Fresher spices really do make a difference in flavor.
Instructions
This comes together in just a few steps. Here’s what you do:
- Combine the milk, cream, maple syrup (or honey), molasses, cinnamon, ginger, nutmeg, and cloves in a small saucepan.
- Set the pan over medium heat.
- Whisk steadily until it’s steaming, but don’t let it boil.
- Take it off the heat.
- Add the vanilla extract once the pan’s off the burner.
- Let it cool for about 15 minutes.
- If you want, strain it through a fine mesh sieve for a super smooth texture.
- Pour the creamer into a glass bottle or jar and stick it in the fridge.
Give it a good shake before using each time.
Tasting Notes
This creamer is rich and creamy, with that unmistakable gingerbread vibe—molasses, ginger, cinnamon, all mingling together. The maple syrup and vanilla add a gentle sweetness, while the molasses brings a bit of depth. The spices don’t overpower your coffee, they just round it out.
It’s great in hot or iced coffee, and honestly, it even works in black tea if you’re feeling adventurous.
Quick Pro Tips
Keep your gingerbread creamer in something airtight and stash it in the fridge. It’ll be at its best if you use it up within a week. Oh, and definitely give it a good shake before you pour—otherwise the spices can settle at the bottom.
Not a fan of maple syrup? Swap in honey for a different kind of sweetness. If you’re after a richer, thicker creamer, just use all heavy cream. Want it dairy-free? Oat milk and coconut cream work surprisingly well.
Spices are personal, right? Start with what’s listed, but if you’re craving more ginger or cinnamon, just whisk in a pinch or two after you taste it. No need to overthink it.
