Homemade Gingerbread Coffee Creamer Recipe

Christmas is upon us, and this festive and cozy Gingerbread Coffee Creamer adds a delicious warm flavor to your morning coffee, with all the yummy flavor of a gingerbread cookie.

For those looking to avoid artificial flavor in their morning coffee, read on for the perfect way to add gingerbread spices and frothy cream – naturally.

gingerbread coffee creamer in a glass bottle on a white and red stripped towel with greenery to the left

My first cup of coffee draws me out of bed. I love the sound of water coming to boil on the stovetop on cold winter mornings.

With the holiday season in full swing, I have the privilege of loading the logs in the wood burner by light of the Christmas tree. 

I love these small, but cozy details. Warm lights, my favorite coffee (it’s a tie between coffee made with this gingerbread coffee creamer and an eggnog latte), and now, the bold notes of ginger, warm cinnamon, and sweet vanilla.

Recently, I paired gingerbread spice flavors with our favorite hot cocoa, producing a very grown-up version, in my opinion, of this childhood treat. So why not apply this to my coffee creamer, as well?

Homemade creamers are a hit in my house, because while I do love coffee, I don’t like it black. And while I do love coffee creamer, I don’t like it with soy milk or palm oil or artificial flavors. Give me whole milk, heavy cream, fresh spices, and real maple syrup. 

And goodness, this recipe filled my house with the most amazing smells. 

The kids came running, expecting a gingerbread cookie, only to find me happily sipping my coffee. No worries. Add a splash of this homemade gingerbread creamer to a mug of warm milk and the kids are happy now, too. 

gingerbread coffee creamer in a glass milk jar on a marble countertop surrounded by greenery and holly.

Why You’ll Love It

Delicious: Obviously the greatest factor in what you love and what you don’t is how it tastes, and this creamer is deliciously creamy, dazzles your senses with warm holiday flavor, and steals the whole show with the accompanying aroma as you sip.

Simple: Requiring minimal, simple ingredients that tend to be pantry staples, this recipe tastes fancy without the added cost or extra trip to the store.

Quick: You’re quite simply warming the ingredients to combine them, so this is a quick make.

Made-to-order: Since you ARE the local coffee shop serving this creamer, you can easily customize it to your liking. More or less cream? More or less maple syrup? Cashew milk, oat milk, almond milk, or coconut milk instead of dairy? You’re the boss.

Tips:

  • A heavy-bottomed saucepan will reduce the risk of scalding your milk while also distributing the heat more evenly.
  • Note the expiration date on your dairy or non-dairy of choice, then label your homemade coffee creamer the same to keep track.
  • Shake or stir before use, as the spices will settle to the bottom.

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half and half in a class measuring cup, with maple syrup, vanilla, and molasses behind the cream. 3 jars of spices to the left.

Ingredients

Half and half: Or substitute for a milk of choice. Make it vegan by using a dairy-free milk

Molasses: This gives it that rich gingerbread flavor (along with the spices). If you don’t have molasses, you can skip it, but it will be lacking in some flavor.

Vanilla extract: Homemade or store-bought.

Ground ginger

Ground cloves

Cinnamon

Nutmeg

Maple syrup: You can also use brown sugar, honey, or regular sugar. If you like sweeter coffee, add a little more, like less sweet coffee (raises hand), use less.

Tools

Saucepan

Measuring cups & spoons

Whisk

Storage jar with lid

Homemade gingerbread creamer in a glass jar on a white marble countertop with holly in the background

How To Make Gingerbread Coffee Creamer

half and half in a saucepan on a marble countertop

Add half and half (or milk of choice) into a small saucepan, preferably a heavy-bottomed pan. 

half and half, spices, vanilla, and molasses in a saucepan on a white marble countertop

Measure spices and sweeteners into the milk.

stirring coffee creamer on a red stripped towel on a marble countertop

Place over low heat and stir frequently until heated through and combined.

Transfer to a air-tight container and store in the fridge.

overhead photo of gingerbread creamer in a glass jar on a white and red stripped towel

Storage

Store in a glass or metal airtight container in your refrigerator. Use within a week or two. It will last as long as your dairy or non-dairy of choice.

a small milk jar of gingerbread creamer on a white and red stripped towel with greenery to the left and a spoon of green thread in the background

FAQ

How long does homemade coffee creamer last?

Obviously your individual results will vary, but I find that 1-2 weeks in the fridge is about the lifespan of freshness.  

What is gingerbread spice?

This is a typical blend of cinnamon, nutmeg, cloves, ginger and allspice, with cardamom sometimes showing up.

Is coffee creamer bad for you?

Your typical store-bought creamer is full of oils, sugars, artificial flavors and thickening agents, an unfriendly combination for your overall health. Homemade creamer recipes that use real food ingredients, like this one, are a much healthier option. Tastier, too!

Find More Delicious Recipes:

If you try this recipe and love it, I would love if you could come back, comment on the post, and give it 5 stars! Please and thank you.

Gingerbread Coffee Creamer

A delicious and warm Christmas inspired coffee creamer made with whole food ingredients.
Print Pin Rate
Course: Drinks
Cuisine: American
Keyword: gingerbread coffee creamer, gingerbread creamer
Prep Time: 5 minutes
Cook Time: 5 minutes
Servings: 8
Calories: 55kcal
Author: Amy

Equipment

  • Saucepan

Ingredients

  • 1 cup half and half or milk of choice
  • 1 tbs molasses
  • 1/2 tsp vanilla extract
  • 1/4 tsp ground ginger
  • 1/8 tsp ground cloves
  • 1/4 tsp ground cinnamon
  • dash nutmeg
  • 1 tbs maple syrup brown sugar or honey. Add more for a sweeter creamer.

Instructions

  • Add half and half (or milk of choice) into a small saucepan, preferably a heavy-bottomed pan.
  • Measure spices and sweeteners into the milk.
  • Place over low heat and stir frequently until heated through and combined.
  • Transfer to a air-tight container and store in the fridge.

Notes

  • A heavy-bottomed saucepan will reduce the risk of scalding your milk while also distributing the heat more evenly.
  • Note the expiration date on your dairy or non-dairy of choice, then label your homemade coffee creamer the same to keep track.
  • Shake or stir before use, as the spices will settle to the bottom.

Nutrition

Calories: 55kcal | Carbohydrates: 5g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 20mg | Potassium: 84mg | Fiber: 0.1g | Sugar: 5g | Vitamin A: 107IU | Vitamin C: 0.3mg | Calcium: 41mg | Iron: 0.2mg
Tried this recipe?Mention @ablossominglife or tag #ablossominglife!

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