‘Tis the season for all things cozy and this gingerbread coffee creamer will turn your morning cup of joe into one big warm hug! It’s creamy, lightly sweet, and full of rich warm spices. I’m not going to lie, this creamer is so delicious that I’m tempted to just warm it up in a mug by itself and sip on it as an alternative to hot cocoa! Why not, right??
Why I Love This Creamer
Aside from its incredibly warm and cozy flavor, I love this gingerbread coffee creamer because it only takes a few minutes to make and it’s totally customizable. Want it sweeter? Just add some brown sugar. Want it creamier? Substitute cream for the half and half. Need a smaller (or larger) batch? No problem. The recipe scales up or down without issue.
What is Half and Half?
I used “half and half” as the base for my creamer. For those outside the U.S., half and half is a 50/50 mix of whole milk and heavy cream. It’s a common add-in for coffee and can be purchased in pretty much every grocery store in the U.S.
You can make this gingerbread coffee creamer using just cream, or make your own “half and half” by combining equal parts whole milk and cream. Sure, you could probably do it with just whole milk too, but it just wouldn’t be nearly as cozy and creamy. 🙂
How Long Does it Last?
There isn’t an exact expiration date for homemade creamers like this, so I’d just stick to five days in the refrigerator just to be on the safe side. Luckily, you can make this creamer in very small batches if needed and it only takes minutes to make more when you run out, so there’s no need to risk leftovers going to waste.
How to Use Gingerbread Coffee Creamer
I set the serving size for this creamer at ¼ cup, but it’s totally up to you how much creamer you put in a cup of coffee. I can’t lie, while I was going through testing for this recipe I even drank it like a café au lait (half coffee, half milk) and it was incredible.
Serve your gingerbread coffee alongside a Cinnamon Nut Swirl Mug Cake, Chocolate Molasses Cookies, or a Mini Chocolate Pecan Pie.
I also have plans to try using this gingerbread creamer in an ice cream maker. I’ll keep you posted.
Gingerbread Coffee Creamer
This gingerbread coffee creamer will make your morning cup of joe little extra cozy. It’s creamy, sweet, and full of warm spices! Servings 4 ¼ cup each Prep 5 minutes Cook 5 minutes Total 10 minutes Save RecipeSaved! Print Recipefrom votes
- 1 cup half and half ($0.45)
- 1 Tbsp molasses ($0.15)
- 1/4 tsp vanilla extract ($0.07)
- 1/4 tsp ground ginger ($0.02)
- 1/8 tsp ground cloves ($0.02)
- 1/8 tsp cinnamon ($0.02)
- Add all of the ingredients to a small saucepot. Heat over medium, stirring often, until the half and half is hot and steaming, but not simmering (about five minutes).
- Serve hot or refrigerate until ready to serve.
See how we calculate recipe costs here.
Liquid Measuring CupMeasuring Cups Spoons
Serving: 0.25cupCalories: 95kcalCarbohydrates: 7gProtein: 2gFat: 7gSodium: 27mgFiber: 1g Read our full nutrition disclaimer here. Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!
How to Make Gingerbread Coffee Creamer – Step by Step Photos
Start by adding one cup of half and half to a small saucepot (or one cup of cream, or any mix of cream and milk that you prefer).
Add 1 Tbsp molasses, ¼ tsp vanilla extract, ¼ tsp ground ginger, ⅛ tsp ground cloves, and ⅛ tsp cinnamon to the half and half.
Heat the creamer over medium, stirring often, until the creamer is hot and steaming, but not yet simmering. The spices will clump up while the half and half is still cold, but they’ll begin to mix in as it heats up. Heating the spices in the liquid also helps the flavors bloom and permeate throughout the creamer.
Serve your creamer hot, or refrigerate until ready to use (up to about five days). Enjoy!