Hi friends! Let me tell you, this homemade gingerbread coffee creamer is a total game-changer.
It’s warm, cozy, and full of those festive holiday spices we all adore.
And the best part? It’s completely dairy-free, so if you’re skipping dairy or just looking for a healthier way to sweeten up your coffee, you’re going to love this recipe.
Trust me, it’s SO much better than anything you’d buy at the store because you can control the sweetness and flavor to match your exact preferences.
Plus, making it yourself? It’s surprisingly easy and kind of fun!
Grab your favorite mug, and let’s get started!
What You’ll Need
Ingredients:
- 1 cup raw cashews (soaked overnight or at least 6-8 hours)
- 1 ½ cups unsweetened plant-based milk (like cashew, oat, almond, or soy milk)
- ⅓ cup molasses
- ¼ cup brown sugar (or substitute with maple syrup)
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ⅛ tsp ground cloves
- ⅛ tsp ground nutmeg
- 1 tbsp vanilla extract
- Pinch of salt
Tools:
- Blender (high-speed like a Vitamix is great, but any blender works!)
- Nut milk bag or fine mesh strainer
- Large bowl or 4-cup measuring cup (for straining)
- Airtight container for storing the creamer
- Measuring cups and spoons
Pro Tips
- Soaking Cashews: Overnight soaking gives the best results. If you’re in a hurry, soak them in hot water for 1-2 hours to soften them up quickly.
- Measuring Molasses Hack: Spray your measuring cup with a bit of non-stick spray before adding the molasses. It’ll slide right out—no sticky mess!
- Adjust Sweetness: Not a fan of super sweet creamer? Reduce the brown sugar or swap it for your favorite sweetener like honey or stevia.
- Straining is Key: Even with a good blender, straining the creamer through a nut milk bag ensures a super smooth texture with no grit.
- Flavor Variations: Want to switch things up? Add pumpkin puree for a pumpkin spice version or leave out the spices and make a simple vanilla creamer.
Substitutions and Variations
- Cashews: Swap with soaked almonds or even sunflower seeds for a nut-free option.
- Plant-Based Milk: Oat milk is extra creamy, but any unsweetened plant-based milk will work.
- Sweetener: Use maple syrup, coconut sugar, or even date syrup instead of brown sugar.
- Spices: Feel free to customize! Add cardamom or allspice for a different flavor twist.
- Molasses: Can’t find molasses? Try using dark maple syrup for a slightly different (but still delicious) flavor.
Make-Ahead Tips
- Soak your cashews the night before so they’re ready when you need them.
- This creamer lasts up to 1 week in the fridge, so you can make it on the weekend and enjoy it all week long.
How to Make Gingerbread Coffee Creamer
1. Soak the Cashews
Drain and rinse your soaked cashews. This step makes them extra soft for blending.
2. Add Everything to the Blender
In your blender, combine the soaked cashews, plant-based milk, molasses, brown sugar, cinnamon, ginger, cloves, nutmeg, vanilla extract, and a pinch of salt.
3. Blend Until Creamy
Blend on high for 30 seconds to 1 minute, scraping down the sides as needed. Blend until it’s super smooth and creamy.
4. Strain the Creamer
Pour the blended mixture through a nut milk bag or fine mesh strainer into a large bowl or measuring cup. Gently squeeze the bag to extract the liquid, leaving the pulp behind.
5. Store and Enjoy
Transfer the creamer to an airtight container. Store in the fridge for up to 1 week. Shake before each use and enjoy in your coffee, tea, or hot chocolate!
Leftovers and Storage
- Fridge: Store your creamer in an airtight container for up to 7 days.
- Shake Well: Separation is natural—just give it a good shake before using.
- Freezing: Avoid freezing; it changes the creamy texture.
Wrap-Up
And that’s it! A cozy, festive, dairy-free gingerbread coffee creamer that’s simple to make and full of holiday cheer. I hope this recipe brings a little extra warmth to your mornings.
If you try it, let me know in the comments how it turned out! Do you like it as is or have you tried a fun variation? I’d love to hear from you. Happy sipping! ☕
