Gingerbread Coffee Creamer
User Reviews
5
Gingerbread Coffee Creamer
Description
This recipe involves warming half-and-half with molasses, grated fresh ginger root, granulated sugar, and ground spices like cinnamon, cloves, and allspice. After simmering briefly, the mixture is strained and chilled for several hours to develop flavors. Separately, a sweet spiced whipped cream is made by whipping heavy cream with powdered sugar and warming spices matching those in the creamer. Coffee is brewed and served in a glass mug, combined with measured creamer and topped with a dollop of the spiced whipped cream.
The infusion of fresh ginger and molasses combined with the classic gingerbread spices creates a rich, warmly spiced creamer that enhances coffee without overpowering it. The whipped cream adds a fluffy texture and extra spice notes. This making ahead approach allows the creamer to mellow overnight, providing a smooth and harmonious addition to coffee drinks.
This creamer and whipped topping can transform plain brewed coffee into a festive seasonal treat enjoyed by those who favor gingerbread flavors. The creamer stores refrigerated for up to a week, facilitating convenience.
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 cloves ground
- 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 ground cloves
- Pinch allspice ground
Individual Cup of Coffee
- 1 cup brewed coffee
- 3 tablespoons gingerbread creamer recipe above
- 1 Whipped Cream recipe above, spiced, dollop
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
- Store the gingerbread creamer in an airtight container in the refrigerator for up to one week to maintain freshness and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 209 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 209kcal | 10% |
| Carbohydrates | 20g | 7% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 5g | 29% |
| Cholesterol | 41mg | 14% |
| Sodium | 81mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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