What could be better than cookies for breakfast?
Ok. So, Gingerbread Coffee Creamer isn’t exactly the same as a plate of cookies, but you get my point. I mean, coffee creamer that tastes like gingerbread cookies– that’s the best of both worlds!
Happy December! It’s time for holiday food, family time and cookies galore! And what pairs perfectly with cookies? A cup of coffee and sometimes you need an extra hint of spice to really get you in the holiday spirit and I am in full merrymaking mode over here! I don’t think I’ve ever been so pumped for the taste of gingerbread that I literally wanted to drink it, but here we are, friends.
I wouldn’t be doing this Gingerbread Coffee Creamer justice without saying that it is da BOMB! Imagine crushing up gingerbread cookies and sprinkling them over a piping hot cup of joe (because that is basically what this is!!!). Throw a fresh blanket of snow on the ground, a tinsel-covered pine tree in front of the window, and you’ve got yourself the beginnings of one delicious Hallmark Christmas movie.
It is dairy free, which is great if you have a sensitive stomach like I do on occasion. It is also nutritionally comparable to other gingerbread creamers, in fact, its a bit lower in fat and sugar– so, that’s cool.
The very best part about this recipe is that you get to make it perfect for YOU. Are you really feeling the gingerbread vibes? Add some extra molasses. Do you want more of a chai flavor? Forget the molasses and bump up those spices. How about just vanilla coconut creamer? Skip the molasses and spices and go crazy with that vanilla! The possibilities are endless. Enjoy.
Add this dairy-free Gingerbread Coffee Creamer to you morning cup of joe and you just might believe you're eating cookies for breakfast.
- 1 (13.5 oz) can Reduced Fat Coconut Milk
- 1/4 cup + 2 tbsp. Brown Sugar
- 1 tbsp. Molasses
- 1 tsp. Ground Ginger
- 1 tsp. Ground Cinnamon
- 1/2 tsp. Ground Nutmeg
- 1/4 tsp. Ground Cloves
- 1 tbsp. Vanilla Extract
- dash of black pepper (optional)
Add all the ingredients to a medium saucepan and whisk constantly over medium heat for 10-15 minutes-- make sure all the sugar dissolves. The mixture will slightly thicken while you are heating it in the saucepan.
Let the mixture cool, store it in the refrigerator, and use within a few weeks. Once it cools in the refrigerator, it will be much thicker! So thick, you'll need to whisk it with a fork before you drizzle it in your cup of joe.