Want to infuse your morning routine with a little bit of holiday spirit? This homemade Gingerbread Coffee Creamer is an easy-to-make creamer that adds a festive twist to your coffee by bringing together classic gingerbread spices. But it also has so many more uses than just adding to coffee!
I am most often a black coffee drinker, but there's something about the holiday season that makes me want to add all the holiday flavors to my morning brew.
Gingerbread, eggnog, and peppermint are all the perfect matches for coffee, especially when they're slightly creamy and a little bit sweet.
This gingerbread coffee creamer is so easy to make and can be kept in your fridge for any time you get a craving for some sweet festive spiced flavor in your coffee.
But it also has plenty of other delicious uses, too!
❤️ Why you'll love this recipe
If you love gingerbread as much as I do, you're definitely going to want to try this gingerbread coffee creamer! Not only is it so easy to make, but it has lots of other uses besides just adding to your coffee.
Whether you want to add some festive flavor to an afternoon coffee date with a friend or you want to add creamy gingerbread flavor to all kinds of drinks and baked goods, this recipe is for you!
The ingredients for this creamer are pretty simple and it ends up tasting just like gingerbread! Here's everything you need (be sure to check out the recipe card at the bottom of this post for ingredient amounts and full recipe instructions):
- Whole Milk
- Heavy cream
- Brown sugar: you can use dark or light
- Ground ginger
- Ground cinnamon
- Ground nutmeg
- Ground cloves
- Vanilla extract
🥛 How to make gingerbread coffee creamer
As I mentioned, this homemade coffee creamer couldn't be easier to make.
Just combine milk, cream, molasses, brown sugar, ground ginger, cinnamon, nutmeg, and cloves in a medium saucepan over medium heat.
Bring the mixture to a gentle simmer while stirring continuously to ensure even heating and to prevent scorching.
Let simmer for 5 minutes. Do not let mixture come to a rapid boil.
Remove saucepan from heat and stir in vanilla extract.
Let the gingerbread creamer cool to room temperature before pouring into a mason jar or other airtight container and putting in fridge.
When stored properly, creamer should stay good in fridge for 1-2 weeks, depending on freshness of ingredients when made.
Can't you tell how flavor-packed this creamer is just by looking at it?? Just wait until you smell it.
And then pour it into your coffee and taste it. It's just like warm home-baked gingerbread cookies. So comforting, cozy, and festive.
I only use the molasses and a little bit of brown sugar in this creamer, but you're certainly welcome to add more if you like a sweeter coffee creamer!
☕️ How to use
If adding creamer to your coffee isn't quite your thing, there are still plenty of ways to use this! Here are some of my favorites:
- Of course, you can mix it into hot coffee or iced coffee or use it to make lattes or gingerbread steamers.
- Make hot chocolate with it for an extra festive twist.
- Add it to tea for some extra creaminess and gingerbread flavor. It's especially delicious in black tea and chai tea.
- Turn this into a gingerbread cold foam by using an electric frother, hand mixer, or blender. It will work well with this recipe or you can replace the whole milk with 2% milk like
Starbucksdoes and like I show you in this cold foam post. You can add the gingerbread cold foam to lattes, macchiatos, iced coffees, and more.
- Add the creamer to your pancake or waffle batter for a light gingerbread flavor.
- Add it to your homemade buttercream frosting for a sweet gingerbread frosting.
- Mix the creamer into your oatmeal for creamy festive flavor.
- Use it as a base for your Christmas milkshakes.
- Use it in cream-based cocktails, like White Russians or Baileys and Kahlua drinks.
🙅♀️ Can I make this dairy-free?
If you don't consume dairy, but still love the idea of a gingerbread coffee creamer, you can certainly make this dairy-free.
Use your favorite dairy-free heavy cream or coconut cream and your favorite plant-baed milk. I recommend using unsweetened almond milk since I think it has the least amount of added flavor, but you can also use soy milk, oat milk, cashew milk, or coconut milk.
If you don't mind dairy, but can't consume lactose, you can use Lactaid in place of the whole milk.
⏲️ How to store
You should store this gingerbread coffee creamer in an airtight container in the fridge. I recommend using a mason jar.
The creamer should stay fresh for 1-2 weeks, depending on how fresh your milk and cream are when you make it.
Shake creamer well before using.
🎉 Variations on recipe
I like that this gingerbread coffee creamer has the perfect subtle gingerbread flavor and a light sweetness. But there are lots of alterations and additions you can make to the recipe if you want to change things up. Here are some ideas:
- Add more brown sugar. I only use 1 Tbsp of brown sugar in this recipe because I didn't want to add a lot of sweetness, but you can certainly use more if you like a sweeter cup of coffee.
- Mix cocoa powder into the creamer mixture as it simmers for a chocolate gingerbread flavor.
- Stir in a little pumpkin puree to the mixture as it simmers for pumpkin gingerbread creamer.
- Scrape a vanilla bean pod into the mixture for extra vanilla flavor. This will make the creamer taste like an iced gingerbread cookie!
- Add a little almond extract or hazelnut extract for a nutty gingerbread flavor.
- Use maple syrup instead of brown sugar for a maple gingerbread flavor.
- Make a chai gingerbread creamer by adding more cinnamon, cardamom, and black pepper.
- If you want a sugar-free syrup, you can leave out the brown sugar and molasses or use a sugar-free molasses and stevia or other sugar alternative.
🧋 More seasonal coffee drinks
'tis the season for indulgent coffee treats that are packed with holiday flavors. Here are some of my favorite holiday coffee drinks:
And if you're not a coffee drinker, but want to try a new gingerbread seasonal drink, try this
You might also like this Gingerbread Hot Chocolate.
If you love adding festive flavors to your food and drink during the holiday season, I hope you'll try this gingerbread coffee creamer and its many uses!
What other holiday flavors would you like to incorporate into homemade coffee creamer?
Gingerbread Coffee Creamer
- 1 cup whole milk
- 1 cup heavy cream
- 2 Tbsp molasses
- 1 Tbsp brown sugar
- 1 tsp ground ginger
- ½ tsp ground cinnamon
- ⅛ tsp ground nutmeg
- ⅛ tsp ground cloves
- 1 tsp vanilla extract
- In a medium saucepan over medium heat, combine milk, cream, molasses, brown sugar, ground ginger, cinnamon, nutmeg, and cloves.
- Bring the mixture to a gentle simmer while stirring continuously to ensure even heating and to prevent scorching. Let simmer for 5 minutes. Do not let mixture come to a rapid boil.
- Remove saucepan from heat and stir in vanilla extract.
- Let gingerbread creamer cool to room temperature before pouring into a mason jar or other airtight container and putting in fridge. When stored properly, creamer should stay good in fridge for 1-2 weeks, depending on freshness of ingredients when made.
- Shake well before using.
- Feel free to add more sugar to your creamer if you like a sweeter drink. See body of post for lots of other flavor variations.