Gingerbread Coffee Creamer
Serves 635 mins prep45 mins cook
Serve your morning cup of joe with a splash of Gingerbread Coffee Creamer! Steeped with gingerbread spices, fresh ginger root and molasses, this homemade coffee creamer embodies the best flavors of the holiday season.
0 servings
What you need
cup half & half
tbsp unsulphured molasses
tbsp granulated sugar
tsp ground cinnamon
tsp ground clove
tsp ground coriander
tbsp powdered sugar
tsp ground ginger
pinch allspice
cup brewed coffee
tbsp oatmeal
Instructions
Make the Gingerbread Creamer (The Night Before) 1 In a small saucepan, measure out the half-and-half. Warm over low heat. 2 Add the molasses, ginger root, sugar, cinnamon, cloves and allspice. 3 Continue warming until the mixture just barely simmers, about 10 minutes, before removing from the heat. 4 Cover or transfer to a heat-safe bowl. Steep in the refrigerator for 2 hours. 5 Use a fine mesh strainer to remove the ginger and lumps from the creamer. 6 Refrigerate for up to a week or until time to enjoy. Make the Whipped Cream 8 While the coffee is brewing, measure out the heavy whipping cream into a large glass bowl. 9 Measure out the powdered sugar and spices. 10 Using a hand mixer or a stand mixer, whip the heavy cream until it forms a soft whipped cream. 11 Store in the refrigerator (if making in advance) or immediately use on coffee. Make a cup of Holiday Coffee 13 In a glass mug, measure out the coffee. 14 Add in the Gingerbread Creamer. (Add more or less, depending on your tastebuds.) Stir in until combined. 15 Dollop whipped cream on top of the coffee. 16 Enjoy immediately!View original recipe
