Gingerbread Coffee Creamer
Add this rich and spicy winter inspired gingerbread coffee creamer into your morning coffee or add to a cup of tea for a flavorful gingerbread chai latte!
Servings: 8 2 tablespoon servings
- 1 cup half and half
- 2 tbsp molasses
- 1 tbsp maple syrup
- 1/2 tsp ground ginger
- 1/4 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/8 tsp allspice just a pinch!
- 1 tsp vanilla extract
In a small saucepan over medium heat add the half and half, molasses, maple syrup, ginger, cinnamon, cloves, and allspice.
Head the mixture for 4-5 minutes, simmering and stirring frequently to avoid burning. The mixture will thicken as it heats. Turn off the heat and stir in the vanilla extract.
Cool the gingerbread coffee creamer in a small mason jar or other covered glass container for up to 1 week.
Make sure to shake mixture well before each use.
If you would like to double the mixture to have 16 2 tablespoon servings, just double the amounts used.
This gingerbread coffee creamer is delicious as a traditional coffee creamer, or added to 1/4 cup of milk, heated, frothed, and added to a cup of chai tea for a gingerbread chai tea latte!