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Homemade Gingerbread Coffee Creamer – Best Copycat Recipe

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This homemade gingerbread coffee creamer nails that cozy, spicy-sweet balance of the Starbucks version, but with ingredients you can actually pronounce. No artificial flavors, no weird preservatives—just real pantry staples doing their thing.

Ingredients

Scale
  • 1 ½ cups whole milk (or oat milk for dairy-free)
  • 1 cup heavy cream (or full-fat coconut milk for dairy-free)
  • ¼ cup packed dark brown sugar (light brown works too)
  • 2 tablespoons unsulphured molasses
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon (Ceylon recommended)
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • Tiny pinch of black pepper

Instructions

  1. Combine the milk and cream. Pour 1 ½ cups whole milk and 1 cup heavy cream into a small saucepan. Place over medium heat. Warm gently until small bubbles form around the edges, about 3-4 minutes. Do not boil.
  2. Add the brown sugar and molasses. Once the milk mixture is warm, add ¼ cup packed dark brown sugar and 2 tablespoons molasses. Whisk continuously until fully dissolved, about 1-2 minutes.
  3. Bloom the spices. Reduce heat to low. Add 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ⅛ teaspoon ground cloves, and a tiny pinch of black pepper. Whisk vigorously for about 30 seconds until aromatic.
  4. Simmer gently. Let the mixture simmer on low heat for 2-3 minutes, whisking occasionally. Do not let it boil. The mixture should be steaming but not bubbling aggressively.
  5. Remove from heat and add vanilla. Take the saucepan off the stove. Stir in 1 teaspoon vanilla extract.
  6. Strain (optional but recommended). Place a fine-mesh strainer over a glass jar or bottle. Pour the creamer through the strainer to catch any clumps.
  7. Cool and store. Let the creamer cool to room temperature before sealing the jar. It will thicken slightly as it cools. Refrigerate for up to 2 weeks. Shake well before each use.

Notes

Don’t boil the creamer or the cream can separate. Blooming the spices in warm liquid releases their essential oils for deeper flavor. The flavor improves after a day in the fridge. For a quick no-cook version, shake all ingredients in a jar until sugar dissolves. To freeze, pour into an ice cube tray and pop a cube into hot coffee.

Nutrition

Keywords: gingerbread coffee creamer, homemade coffee creamer, copycat Starbucks gingerbread creamer, holiday coffee creamer, gingerbread latte, dairy-free coffee creamer, sugar-free coffee creamer

Find it online: https://cookluma.com/homemade-gingerbread-coffee-creamer-best-copycat-recipe/