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 🙂
Gingerbread Coffee Creamer (Dairy-Free)
Gingerbread Coffee Creamer (Dairy-Free)
Ingredients
- 1 13.5 ounce can full-fat coconut milk
- 1 tablespoon molasses
- 1 teaspoon vanilla extract
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1 large pinch of freshly grated nutmeg
- ¼ teaspoon ground cloves
- Pinch of ground allspice optional
- 4 tablespoons maple syrup optional
Instructions
- 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.
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Richard Goings says
Ashley; Thank You, for this recipe. I’ve been trying to locate “Gingerbread Creamer” for about 5 months. I contacted Nestle about the “CoffeeMate” and they informed me, it was no longer available. Can something be used to substitute the “coconut milk”? Thank You again, for your time.
My Heart Beets says
Hi Richard – I like canned coconut milk because it’s so creamy but if you want to sub it I suggest cashew milk (again because it’s so creamy).
Karen says
This sounds great! Adding a few tablespoons of molasses will really give it that distinctive gingerbread flavor. I also like to jazz up my homemade gingerbread coffee creamer with Chinese five spice and/or a little cardamom. 🙂
Aine @ Awkward Irish Girl Blogs says
Something tells me this would be a great base for gingerbread hot chocolate too, thank you!
My Heart Beets says
Aine, I like the way you think! 🙂
Liese says
I agree! I wonder how this would be with Chai? NonCoffee drinker here.
Karen says
Ooo, that’s a great idea! I bet it would be perfect for making chai. You would just want to add some cardamom and a pinch of black pepper to the spice mix to turn it into a chai creamer.
Brittany F says
I was wondering if using almond milk instead of coconut would affect the recipe?