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gingerbread coffee creamer

Gingerbread Coffee Creamer

  • Author: Megan B-L
  • Prep Time: 5 minutes
  • Inactive Time: 30 minutes
  • Cook Time: 5 minutes
  • Total Time: 40 minutes
  • Yield: 1 cup 1x
  • Category: Miscellaneous


A perfectly festive addition to your morning coffee—without all the artificial flavors or weird preservatives! 


  • 1 cup milk of your choice (see Notes)
  • 12 tbsp molasses (I use 1 but I prefer less sweetness)
  • 1 cinnamon stick
  • 1 inch peeled ginger, sliced
  • pinch of salt


  1. Add all ingredients to a small pot and put over low heat. 
  2. 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.)
  3. Take the pot off the heat and cover for 30 minutes.  
  4. 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