If gingerbread is part of your winter tradition, you’re going to love this cozy homemade gingerbread creamer.
It’s inspired by freshly-baked gingerbread cookies and has all the warm spices, molasses, and sweetness that make the holidays feel extra special.
My favorite way to enjoy it? Frothed into a latte, stirred into chai for a spicy-sweet twist, or simply splashed into hot coffee on a chilly morning.
Since this recipe combines the syrup and the cream all in one, it’s truly all you need to make your mug taste like the holidays.
Why You’ll Love This Gingerbread Coffee Creamer
Made with real ingredients – Unlike store-bought creamers that often rely on oils or additives, this recipe is made with real cream and milk. That means it tastes rich and natural.
Froths beautifully – Because it’s cream-based, you can steam or froth it just like a café-style creamer for lattes and cappuccinos.
Easy to customize – Want more ginger bite? Steep the ginger longer. Not a fan of nutmeg? Leave it out. This creamer is simple to tweak so it’s perfect for you.
Enjoy gingerbread all year – Coffee shops don’t always keep gingerbread on the menu, and grocery stores only stock it seasonally. With this recipe, you can make a gingerbread latte anytime the craving hits.
One recipe, many drinks – Hot or iced gingerbread lattes, cold brew with gingerbread cream, or even a chai latte with a gingerbread twist; it’s all possible with this one simple creamer.
Love gingerbread drinks?
Try my Homemade Gingerbread Syrup. It’s made completely from scratch and is perfect for flavoring lattes, whipped cream, or even desserts.
Ingredients You’ll Need
This recipe makes about 14 ounces of gingerbread creamer and can easily be doubled. You’ll need:
- Fresh ginger
- Brown sugar
- Molasses
- Cinnamon
- Heavy cream
- Milk
Ingredient Notes
Ginger – Fresh ginger root brings the strongest, spiciest punch and really shines in drinks.
Ground ginger is more mellow, and better for baking. If you do use it, be sure to shake your jar of creamer before each use since it will settle to the bottom.
Brown sugar – Dark brown sugar gives a deeper molasses flavor, but light brown sugar works just fine if that’s what you have.
Molasses – Essential for that true gingerbread flavor. Choose unsulfured, original molasses for the best balance of sweetness and depth.
Cinnamon – I like to use cinnamon sticks since they’re easy to steep and strain out, but ground cinnamon works too.
Heavy cream + milk – This duo makes a creamy base that’s rich but not overly thick. It works equally well splashed into coffee, stirred into chai, or frothed for lattes.
How to Make Gingerbread Creamer
Detailed recipe and instructions are in recipe card at bottom of post.
- Make the syrup – In a saucepan over medium heat, combine brown sugar, molasses and water. Bring to a low boil and stir until sugar is dissolved. Add chopped ginger, cinnamon sticks, cloves and nutmeg (optional) and simmer over low for 10-15 minutes. Remove from heat.
- Add dairy – Stir in heavy cream and milk, then let the mixture steep with the spices for about 10 minutes.
- Strain + store – Strain out the ginger and cinnamon, then pour into a clean jar. Refrigerate and use within the earliest milk/cream expiration date.
Making the Gingerbread Simple Syrup
The first step to making gingerbread coffee creamer is to prepare the gingerbread syrup.
Adding the dairy
Add the cream and milk to the gingerbread syrup with spices still in it, and let it steep to incorporate flavors.
Straining the Solids
Using a fine mesh sieve, strain out the cinnamon and cloves.
Recipe Notes
- Fresh vs. ground ginger – If swapping in ground, start with ½ teaspoon and add more to taste.
- Cinnamon options – Replace one cinnamon stick with ¼ teaspoon ground cinnamon. Use that as a starting point and adjust to taste.
- Optional spices – Nutmeg and cloves are optional but add depth if you want more of that classic gingerbread flavor.
- Storage – Keep in a sterilized jar in the fridge and use by the earliest cream or milk expiration date.
Ways to Use Gingerbread Coffee Creamer
- Hot coffee – Simply stir in a splash for instant holiday cheer.
- Iced gingerbread latte – Pour espresso over ice, add creamer, and top with cinnamon.
- Hot latte – Steam or froth the creamer and pour over espresso for a cozy homemade latte.
- Chai latte – Mix into black tea concentrate for a gingerbread-spiced chai.
- Cold brew with gingerbread cream – Froth the creamer until thick and spoon it over cold brew for a coffeehouse-style treat.
Try This Starbucks Copycat
If you love Starbucks holiday drinks, you’ll want to try my Iced Gingerbread Oat Milk Latte. It’s cozy, refreshing, and dairy-free!
More Coffee Creamer Recipes
- Homemade Salted Caramel Coffee Creamer
- Homemade Cinnamon Roll Coffee Creamer
- Homemade Cookie Butter Coffee Creamer
Gingerbread Coffee Creamer
Homemade Gingerbread Coffee Creamer is a flavored creamer recipe inspired from warm spiced gingerbread cookies. Made with fresh ginger, molasses and cinnamon, this creamer adds a touch of the holidays to coffee, espresso, tea and other drinks.
Ingredients
- 1/3 cup water
- 3 tablespoons brown sugar
- 2 tablespoons molasses
- 2 teaspoons ginger, finely chopped
- 1 cinnamon stick
- 1/4 teaspoon ground nutmeg (optional)
- 1/8 teaspoon ground cloves (optional)
- 1 cup heavy cream
- 1/4 cup whole milk
Instructions
- Peel and finely chop fresh ginger. Set aside.
- To a small saucepan, add brown sugar, molasses and water. Bring to a low boil over medium heat, stirring frequently until sugar is dissolved. Reduce to a simmer. Add chopped ginger, cinnamon stick cloves and nutmeg (if desired) and simmer for 10-15 minutes with lid off. Remove from heat.
- Pour heavy cream and milk into the syrup mixture with spices. Steep for about 10 minutes, then strain the creamer to remove pieces of ginger and cinnamon.
- Store gingerbread coffee creamer in a sterilized jar in the refrigerator until the soonest cream/milk expiration date.