Gingerbread Creamer

Bring the cozy flavors of the season to your morning coffee with this Homemade Gingerbread Creamer, made using my homemade gingerbread spice mix. Rich, creamy, and perfectly spiced with notes of cinnamon, ginger, nutmeg, and clove, it’s a simple way to upgrade your coffee or latte at home with no specialty store trips required. And, a little splash works beautifully in other drinks or treats, too. For more gingerbread-inspired recipes, check some of my favorite Gingerbread Recipes for everything from cookies to cakes, all perfect for the season.

Ingredients & Substitutions

• Sweetened Condensed Milk: Adds creaminess and sweetness. You can use light condensed milk for a slightly lighter version. Check the cans carefully; do not use evaporated milk!
• Half-and-Half: For a rich, creamy base. Whole milk can be used for a lighter creamer, or use a non-dairy milk like oat milk for a dairy-free option (reduce condensed milk slightly for sweetness).
• Molasses: Provides deep, warming flavor.
• Gingerbread Spice Mix: My homemade blend brings the classic holiday spice notes. You can adjust to taste for more or less warmth. You can also use store-bought!
• Vanilla Extract: Adds subtle sweetness and rounds out the flavor.

FAQs

Can I make this gingerbread creamer ahead of time?

Yes! (In fact, it is best to chill it for at least an hour before using.) It keeps well in the refrigerator for up to 7-10 days. Just shake before each use to redistribute the spices.

Can I adjust the spice level?

Absolutely. Add a little more gingerbread spice mix for extra warmth, or reduce for a milder flavor.

Can I use non-dairy milk?

Yes. Oat, almond, or soy milk can replace half-and-half. Reduce the sweetened condensed milk slightly to keep the sweetness balanced.

Can I make a larger batch of gingerbread creamer?

Yes! Simply double or triple the ingredients, but be sure to use a jar or bottle large enough to shake well before each use. Larger batches keep in the refrigerator for up to a week to 10 days.

Can I warm this creamer without curdling?

Absolutely. Heat gently on the stovetop or in the microwave. Avoid boiling to keep the texture smooth and creamy.

Serving Ideas

1. Stir into freshly brewed coffee (it is so good!) for an instant holiday vibe.
2. Heat and add to hot cocoa for a spiced, creamy treat.
3. Mix with pumpkin pie spice or chai lattes for an extra layer of seasonal flavor.
4. Use in baked oatmeal or pancake batter to give breakfast a subtle gingerbread flavor.

Flavor Variations & Add-Ins

• Extra spice: Add a pinch more cinnamon, ginger, or nutmeg for a bolder gingerbread flavor.
• Chocolate twist: Stir in 1-2 teaspoons of cocoa powder for a mocha-style creamer.
• Vanilla caramel: Add a splash of caramel syrup or a little extra vanilla extract for sweetness.
• Pumpkin gingerbread: Mix in 1-2 tablespoons of pure pumpkin for a seasonal twist.
• Maple sweetened: Replace some sweetened condensed milk with pure maple syrup for a natural sweetness.

How to Store Gingerbread Creamer

Keep the creamer in a sealed jar or bottle in the refrigerator. It stays fresh for up to 7-10 days. Before making a batch, check the expiration date on your half-and-half to ensure it’s fresh.

Shake well before each use to redistribute the spices and keep the texture smooth.