Gingerbread Coffee Creamer
This copycat recipe for Coffee Mate-style Gingerbread Coffee Creamer is the perfect way to add a little holiday cheer to your morning!
Servings: 9 servings
Calories: 178kcal
Equipment
- 1 medium saucepan
Ingredients
- 1 ½ cups half & half **see notes for dairy-free
- ½ cup heavy cream **see notes for dairy-free
- ¾ cup granulated sugar **see notes for reduced sugar
- 2 tablespoon molasses
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
- ⅛ teaspoon ground cloves
- 1 teaspoon vanilla extract
Instructions
- Whisk together the half and half, heavy cream, granulated sugar, and molasses in a medium saucepan.
- Add the cinnamon, ginger, nutmeg, and cloves and whisk to combine. Heat over medium-low heat until the creamer starts to steam, the sugar has dissolved, and everything is well combined.
- Once your creamer is smooth and everything appears to be combined and dissolved, remove from heat and stir in the vanilla extract.
- Allow to cool for about 10 minutes at room temperature, then pour into a mason jar or container with a lid and store in the fridge for up to 7 days. Shake well before use!
Notes
- Dairy-Free & Vegan: Substitute 1.5 cups full fat coconut milk and ½ cup oat milk to eliminate the half-and-half and heavy cream.
- Lactose-Free: Enjoy this coffee creamer recipe without any tummy troubles! Just swap in lactose-free heavy cream and lactose-free half-and-half for their traditional counterparts.
- Reduced-Sugar: Replace the granulated sugar with 6-8 tablespoon of monkfruit sweetener.
Nutrition
Serving: 0.25cup | Calories: 178kcal | Carbohydrates: 23g | Protein: 2g | Fat: 9g | Sodium: 30mg | Sugar: 22g
