A delightful and spiced addition to your coffee that brings the warmth of gingerbread to your daily brew. Start with a cup of half and half for a rich and creamy texture, or for a dairy-free alternative, substitute with canned coconut milk. Add a cup of unsweetened almond, cashew, or coconut milk, choosing the one that complements your taste preferences.
Infuse your creamer with the rich flavors of gingerbread by adding a tablespoon of molasses. Enhance the spiced essence with a teaspoon of cinnamon and a quarter teaspoon each of cloves, ginger, and allspice. Sweeten your creamer to perfection with three tablespoons of monk fruit or your preferred sweetener. To elevate the vanilla notes, include two teaspoons of vanilla extract. For an extra layer of richness, add a teaspoon of butter extract.
Blend all the ingredients until smooth, creating an Iced Gingerbread Coffee Creamer that captures the comforting and festive flavors of gingerbread. Transform your coffee into a spiced delight with every sip!
INGREDIENTS
1 cup half and half (used organic)
1 cup unsw almond, cashew, or coconut milk (used almond)
1 T molasses
1 tsp cinnamon
1/4 tsp each cloves, ginger, all spice
3 T monkfruit or desired sweetener
2 tsp vanilla extract
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1 tsp butter extract (optional)
STEPS
Blend ingredients well in the blender and enjoy! Good in the fridge for 2 weeks. Shake well before using every time. I like to froth it but that’s optional!
Iced Gingerbread Coffee Creamer
Ingredients
- 1 cup half and half
- 1 cup unsw almond, cashew, or coconut milk
- 1 T molasses
- 1 tsp cinnamon
- 1/4 tsp each cloves, ginger, allspice
- 3 T monkfruit or desired sweetener
- 2 tsp vanilla extract
- 1 tsp butter extract (optional)
Steps
- Blend ingredients well in the blender and enjoy! Good in the fridge for 2 weeks. Shake well before using every time. I like to froth it but that’s optional!
Nourishment Breakdown
Calories
48Fat
3 gStarch/Carbs
3 gProtein
1 g