A perfectly festive addition to your morning coffee—without all the artificial flavors or weird preservatives!
- 1 cup milk of your choice (see Notes)
- 1–2 tbsp molasses (I use 1 but I prefer less sweetness)
- 1 cinnamon stick
- 1 inch peeled ginger, sliced
- pinch of salt
- Add all ingredients to a small pot and put over low heat.
- Keep watch and stir frequently for 5–10 minutes. You want to see steam coming off of the milk, but you DO NOT want to simmer/boil it. Tilt the pot frequently to check the bottom and make sure milk is not getting too hot and coagulating. (If it does start to develop a skin on top or coagulate on the bottom, it’s okay, just take it off the heat right away.)
- Take the pot off the heat and cover for 30 minutes.
- Strain milk into a jar or bottle and refrigerate.
- A higher fat milk like half & half will begin coagulating faster than a lower fat milk like 2% so just keep that in mind! Coagulated milk won’t change the taste or ruin the recipe and we’ll strain it out at the end so don’t be concerned if it happens.
- I have not tested this recipe with non-dairy milk. I know they heat differently and may separate/curdle at a lower heat than dairy milk. From my short peek on Google it sounds like coconut or almond milk may work best, and soy milk should be avoided.
Keywords: creamer, coffee, milk, gingerbread