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This easy gingerbread coffee creamer has all the classic gingerbread flavor you love from the molasses, brown sugar, and lots of warm spices. But, it only takes moments to prepare! Perfect for a last-minute holiday gift or to serve with your Christmas brunch.
If you’re the kind of person who loves flavored coffee creamers but also doesn’t like all the junk they put in those bottles, you will love making your own homemade coffee creamer!
It’s super simple – just bang a few ingredients together in a pan, heat, and stir – and the layers of gingerbread flavor are pure Christmas magic.
And of course, the 🏷️ cute little printable tags makes it right at home next to your coffee bar, at a holiday brunch, or even tucked into a basket as a homemade Christmas gift alongside a jar of Cranberry Muffin Mix or one of my 55+ other recipes!
If you love the flavor of gingerbread, you’ll definitely want to make a batch of these frosted gingerbread blondies. The cinnamon cream cheese frosting is heavenly!
These honey gingerbread cookies have all the warmth of the classic, but with a milder flavor.
Ingredients
- Brown sugar – I used 1/2 cup for this batch but if you want a less-sweet version, feel free to reduce the quantity.
- Molasses – This is what really gives you the depth of flavor you expect from gingerbread. But, blackstrap molasses it quite bitter. If you want that gingerbread vibe without the bitterness, try using 1 tbsp instead.
- Half and half – This is my go-to for homemade creamers. For a richer mixture, replace 1/2 cup with heavy cream.
- Warm spices – We’re using ground cinnamon, ginger, allspice, and cloves, plus a little salt.
- Vanilla extract
How to Make Gingerbread Creamer
Step 1: Add all ingredients except vanilla extract into a small saucepan. Warm over low heat and whisk often to combine.
Step 2: Once the sugar crystals have dissolved, remove the mixture from the heat and stir in the vanilla.
Let the mixture cool, then bottle it up and use as desired! (Be sure to store it in the fridge.)
🏷️ Free printable gift tags for the holidays
Want to share this creamer with your friends and family? Click the button below to view and download the labels. No email needed!
Storing Suggestions
Cool the mixture to room temperature, then transfer to glass jars or bottle for storage.
Keep in the fridge between uses and store for up to 1 week.
Tips & Variations
- Play with the spices. The basic spices are flexible. You definitely want to have the ginger and cinnamon, and cloves really give that gingerbread flavor. But, you could add in some nutmeg, cardamom, or even black pepper for extra heat.
- Reduce the bitterness. If you’re not a molasses fan, try replacing it with maple syrup or honey for a lighter flavor profile.
- Make your own half and half. Use one cup of whole milk and one cup of heavy cream.
More Holiday Drink Recipes
I love making special drinks for the holidays! For example, you could make hot chocolate in a jar, and keep it in your pantry to use instead of the packets from this store.
Or, you could mix together caramel sugar, milk powder, and cornstarch for a super creamy hot caramel drink mix. It’s an alternative to hot cocoa, and tastes incredible with a little caramel whipped cream on top!
This spiced Christmas coffee blend is a great alternative for people who avoid sugar (but love warm holiday spices).
If you made this recipe, please leave a comment or ask a question below! I’d love to hear what you think or troubleshoot any issues.
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Gingerbread Coffee Creamer Recipe
Ingredients
- 1/2 cup brown sugar
- 2 tbsp molasses, or 1 tbsp, if you prefer a milder flavor
- 1/2 tsp kosher salt, use half as much if using table salt
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground allspice
- 2 cups half and half
- 1 tsp vanilla extract
Instructions
- Add all ingredients except vanilla extract into a small saucepan. Warm over low heat and whisk often to combine.1/2 cup brown sugar, 2 tbsp molasses, 1/2 tsp kosher salt, 1 tsp ground ginger, 1 tsp ground cinnamon, 1/4 tsp ground cloves, 1/4 tsp ground allspice, 2 cups half and half
- Warm over medium heat and whisk often to combine.
- Once the sugar crystals have dissolved, remove the mixture from the heat and stir in the vanilla.1 tsp vanilla extract
- Cool to room temperature and transfer to glass jars or bottle for storage. Keep in the fridge between uses and store for up to 1 week.
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