I know it’s still pumpkin season but lately, it seems like my mind is on all things egg nog and gingerbread. I’ve been enjoying this gingerbread coffee creamer in my morning cup of joe these past couple weeks and I thought I’d share the recipe for those of you who are also getting into the holiday spirit a bit early this year.
My suggestion would be to enjoy some gingerbread spiced coffee with a slice of my delicious and boozy grain-free rum cake
- Mix all ingredients and pour into a saucepan.
- Over medium heat, slowly whisk until all spices combine.
- Allow mixture to cool to room temperature and store in an airtight container in the refrigerator for up to 4-5 days.