Gingerbread Coffee Creamer
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. Makes enough for 6-8 mugs of coffee
The most wonderful time of the year is upon us,!
I don’t know about you, but I am thrilled for cooler weather, festive food and gathering the people I love the most in my home.
Honestly, does it get any better than this?
Whenever our families are in town — and we’ll be seeing a lot of them this Christmas season — I find myself rising early to brew our morning coffee so we can spend time together before our girls wake. This is time well spent on cold winter mornings, and it’s a lovely unspoken tradition.
I really look forward to doing it this year.
Why I love this recipe:
This year, I plan to make a batch of homemade gingerbread coffee creamer. I can foresee that this will take our early morning cup of coffee and conversation to a new level.
Honestly, it’s the perfect addition to your favorite cup of coffee. And if you add in the Spiced Whipped Cream, too? Your day will be amazing, simply based off its strong start!
The combination results in a unique and flavorful cup of coffee, which is out-of-this-world delicious and the perfect way to start to any morning.
This is like a treat from the local coffee shop, but completely homemade. It doesn’t call for the premade sickly sweet gingerbread simple syrup, either.
This homemade gingerbread creamer adds a little bit of holiday cheer to every mug of coffee and is a great option for sharing with guests. You can also use it to make a gingerbread latte, too!
Other recipes you can enjoy during lazy holiday mornings: Sweet Breakfast Crepes / Vegan Breakfast Apple Crisp / Croissant Breakfast Sandwich / Christmas Breakfast Casserole (with Vegetarian option)
Need holiday breakfast inspiration? Check out my Christmas recipe index, which has all kinds of ideas for you! Be sure to see my How to Host a Holiday Brunch guide, too.
What you need to make this recipe:
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- Saucepan
- Liquid measuring cup (for the cream)
- Measuring spoons (for the other ingredients)
- Vegetable peeler or a spoon to peel the ginger root
- Fine mesh strainer to strain the creamer
- Mason jar to store the creamer in
- Large bowl to make the whipped cream in
- Hand mixer (or a stand mixer) to whip the whipped cream
- A coffee pot + filter
- Frother, optional, to whip the creamer into your coffee
- Your favorite mug
Let’s talk ingredients!
In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.
Here are the simple ingredients you need to grab from the store:
- Half-and-half — this is going to be the base of our gingerbread creamer. I really recommend using the half-and-half for a creamier, more decadent creamer. Whole milk or a lower fat milk will not give the same result.
- Unsulphured molasses — to give our creamer delicious gingerbread flavor
- Fresh ginger root —for that gingerbread spice
- Granulated sugar — also known as white sugar, we need this to add a little sweetness to the creamer
- Spices — we are using a combination of ground cinnamon, ground cloves and ground allspice for the gingerbread creamer. In addition to these, we’ll need some ground ginger to add to the spiced whipped cream, too.
- Heavy whipping cream — also known as heavy cream, this is the base for our whipped cream recipe. There is no substitute, so please do not attempt to make it with cashew milk, oat milk, coconut milk or almond milk. Regular milk will not work, either, because none of these have the fat content to whip.
- Powdered sugar — to add just a pinch of sweetness to the whipped cream.
- Hot coffee — use your favorite brand and coffee to brew. You may substitute this for espresso, if desired, and transform this into a gingerbread latte.
How to Make Homemade Gingerbread Coffee Creamer
This step needs to be done the night before you enjoy your gingerbread coffee, unless you want to wake up early to get this going early enough so it has time to steep.
Measure the half-and-half into a small saucepan. Warm over low heat. You’ll do this because you don’t want to scald the milk!
Pour in the molasses, ginger root, sugar, cinnamon, cloves and allspice, and stir as the ingredients juuuuuuust come to a simmer. This will take about 10 minutes, then you’ll remove it from the heat.
Transfer the homemade coffee creamer to a heat-safe bowl, cover with plastic wrap, and let it hang out in the refrigerator for 2 hours. This is called steeping, and the process essentially makes it to where the flavors of the ginger, sugar, molasses and the spices infuse into the coffee creamer.
Strain the creamer with a fine mesh strainer. This step removes the ginger root, as well as any lumps.
Transfer the coffee creamer into a mason jar or another airtight container, and store for up to a week in the fridge.
How to Make Spiced Whipped Cream
The morning that you’re serving your holiday-spiced coffee, make the whipped cream while your coffee is brewing. I suggest brewing your favorite coffee the way you always brew it and letting the homemade gingerbread coffee creamer and this spiced, sweetened whipped cream steal the show. 😉
While your coffee brews, measure the heavy whipping cream into a large glass bowl. We want some space in the bowl because as we whip the cream, it will expand, and you want space for this to happen… you also want extra space in the bowl so that the cream doesn’t splatter all over you or your countertops.
Add powdered sugar and spices to the heavy whipping cream.
Whip the heavy cream mixture using a hand mixer or a stand mixer. Start off slowly, and increase the speed as foam begins to form.
When the whipped cream is soft, stop whipping it, and either cover the bowl to store in the fridge until you’re about to serve the coffee or serve it immediately.
Make a Mug of Holiday Coffee
Make yourself a cup of coffee using your favorite brewing technique.
Pour coffee into a mug.
Pour in your Gingerbread Coffee Creamer next, and stir until combined. Feel free to use more or less than the recipe below suggests, as everyone’s tastebuds are a little different.
Dollop the whipped cream on top of the coffee.
Enjoy immediately!
Erin’s Easy Entertaining Tips and Tricks
If you’re hosting a holiday brunch or having family over for the holidays, making a special homemade coffee creamer is a brilliant way to go! It’s an easy recipe to put together, and quite honestly, it’s a nice treat for your guests!
Here are a few more things you can do to make your life easier:
Make the coffee creamer in advance. Since it can sit in the fridge for up to a week, put it together and let it steep before guests arrive. It’ll be a nice treat for them to find in the fridge (or for you to present to them) one morning.
Not a morning person? Make the whipped cream in advance, too. Just be sure to cover it with plastic wrap so that it doesn’t soak up any weird flavors from the fridge.
Double the recipe if you’re hosting a crowd or know this stuff will go fast!
Create a coffee bar. If you’re hosting brunch, turn where your coffee maker lives into a “bar” that includes the coffee pot, the creamer and homemade whipped cream, as well as mugs, spoons/stirrers, sweeteners and anything else your guests might like to have for their coffee.
Frequently Asked Questions
Unless you want to wake up super early and drink your first cup (or multiple cups—who am I to judge?) sans creamer while it infuses, you certainly can.
If you want the Gingerbread Creamer in your first mug, I suggest making it the night before.
I can’t speak to your tastebuds, however I am not the biggest gingerbread fan, either. (While I’ve shared a few gingerbread recipes over the years, I am super selective about gingerbread.) That said, I think you should give this a try.
Molasses is a typical ingredient in gingerbread and brings specific flavors to this recipe. However, if you’re not a fan of molasses, substitute it with maple syrup. That would be delicious and offer a little less potent gingerbread-y flavors.
Chances are, you didn’t do anything wrong! This just means your tastebuds are different than mine.
However, if you found this combination too bitter and still have some left and want to try to make it work, I suggest adding more creamer or adding a sprinkle of sugar. I’ve also read that a pinch of salt will combat bitterness in a coffee drink, too.
Another option is making the coffee a little less strong, so you’ll use less grounds when you brew it.
Quick tips and tricks to the best coffee creamer:
- Double or triple the recipe if you’re hosting a lot of people you want to share this recipe with!
- Add a splash of regular milk (or almond, cashew, oat, coconut milk) with this creamer and add to espresso to make a gingerbread spice latte.
- How to store: Store in an airtight container in the refrigerator for up to a week.
What can I serve alongside this holiday-flavored coffee?
- Walnut Sticky Buns with Cream Cheese Icing
- Homemade Waffles
- Eggnog Pancakes with Cinnamon Syrup
- Cinnamon French Toast Sticks
- Sage Browned Butter Homemade Home Fries
- Cranberry Cinnamon Rolls
More homemade creamer recipes:
Now who wants to make some of this coffee deliciousness?
I certainly do now and highly suggest making it for guests this season.
Scroll on down to learn how easy it is to make a Gingerbread Coffee Creamer to add to your holiday celebrations.
Gingerbread Coffee Creamer
Ingredients
Gingerbread Creamer
- 1 cup half-and-half
- 2 tablespoons unsulphured molasses
- 1" ginger root
- 1 tablespoon granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
Spiced Whipped Cream
- ½ cup heavy whipping cream
- 1 tablespoon powdered sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- Pinch of ground cloves
- Pinch of ground allspice
Individual Cup of Coffee
- 1 cup brewed coffee
- 3 tablespoons Gingerbread Creamer recipe above
- 1 dollop Spiced Whipped Cream recipe above
Equipment
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Instructions
Make the Gingerbread Creamer (The Night Before)
- In a small saucepan, measure out the half-and-half. Warm over low heat.
- Add the molasses, ginger root, sugar, cinnamon, cloves and allspice.
- Continue warming until the mixture just barely simmers, about 10 minutes, before removing from the heat.
- Cover or transfer to a heat-safe bowl. Steep in the refrigerator for 2 hours.
- Use a fine mesh strainer to remove the ginger and lumps from the creamer.
- Refrigerate for up to a week or until time to enjoy.
Make the Whipped Cream
- While the coffee is brewing, measure out the heavy whipping cream into a large glass bowl.
- Measure out the powdered sugar and spices.
- Using a hand mixer or a stand mixer, whip the heavy cream until it forms a soft whipped cream.
- Store in the refrigerator (if making in advance) or immediately use on coffee.
Make a cup of Holiday Coffee
- In a glass mug, measure out the coffee.
- Add in the Gingerbread Creamer. (Add more or less, depending on your tastebuds.) Stir in until combined.
- Dollop whipped cream on top of the coffee.
- Enjoy immediately!
Notes
Nutrition
About the Author:
Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her…
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