There’s just something magical about ginger snaps, isn’t there? The warm spices, the cozy sweetness—it tastes like a hug in a mug.
I wanted to bring that same feeling into my morning coffee, so I whipped up this Ginger Snap Creamer.
It’s creamy, perfectly spiced, and feels like a little treat every time you pour it in.
It’s also super easy to make at home, no fancy tools needed. Ready to spice up your coffee routine?
What You’ll Need
- 1 ½ cups half and half
- ½ cup sweetened condensed milk
- 1 tablespoon molasses
- 1 ½ teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- Pinch of salt
Why I Love This Recipe
This creamer came from a cold winter morning when I was craving a coffeehouse drink—but didn’t want to leave the house. I had a few gingersnaps left and thought, “Hey, why not turn this into a drink?” After a few test runs, it became a staple in my fridge. It’s creamy, cozy, and makes plain coffee feel like a seasonal latte.
- It takes less than 10 minutes to make
- Uses pantry staples
- Tastes like a holiday cookie
- No artificial stuff—just real spices and real flavor
- Keeps for a week in the fridge
Makes:
8–10 servings (depending on how much creamer you like in your cup)
Cook Time:
8 minutes total
Why This Recipe Works (Quick Science)
- Molasses adds that deep, almost smoky sweetness that gives gingersnaps their signature flavor.
- Sweetened condensed milk adds both sweetness and body, so the creamer is rich without being heavy.
- Warming spices like ginger and cinnamon are fat-soluble, which means they bloom better in the creamy base—giving you more flavor!
Common Mistakes
- Skipping the molasses: This is what gives it that true gingersnap flavor. Don’t swap it out!
- Using low-fat milk instead of half and half: The creamer won’t be thick enough.
- Boiling the mixture: You just want it warm to combine—don’t let it bubble.
- Not stirring enough: The spices need to be fully dissolved so they don’t clump or settle.
What to Serve With
- Your morning coffee or cold brew
- Chai tea (it pairs so well!)
- Drizzled over oatmeal
- Mixed into pancake or waffle batter for extra spice
Tools You’ll Need
- Medium saucepan
- Whisk
- Measuring cups and spoons
- Glass jar or bottle for storage
- Funnel (optional, but makes pouring easier)
Substitutions & Variations
- Dairy-Free: Use full-fat oat milk or coconut milk in place of half and half.
- Spicier: Add a pinch of ground cloves.
- Sweeter: Stir in an extra tablespoon of sweetened condensed milk.
- Vanilla Swap: Try maple extract for a twist!
Make Ahead Tips
You can make this up to a week in advance. Store in a sealed jar in the fridge and shake before using.
Step-by-Step Instructions
Step 1: Combine the dairy and molasses
Pour 1½ cups half and half and ½ cup sweetened condensed milk into a saucepan. Add 1 tablespoon molasses.
Step 2: Warm gently over medium heat
Set the pan over medium heat and whisk constantly until everything is combined and warm. Don’t boil—just heat until steam rises.
Step 3: Add spices and vanilla
Add 1½ tsp ground ginger, 1 tsp cinnamon, ¼ tsp nutmeg, 1 tsp vanilla extract, and a pinch of salt. Whisk again to fully combine.
Step 4: Simmer briefly and remove from heat
Let it simmer gently for 1–2 minutes, then turn off the heat. Keep whisking to make sure the spices dissolve.
Step 5: Cool and store
Let it cool slightly, then pour into a glass jar or bottle. Store in the fridge for up to 7 days. Shake before each use.
Tips for Leftovers & Storage
- Store in a glass jar with a lid in the fridge
- Shake before using—the spices like to settle
- Use within 7 days for best taste and freshness
- You can freeze it in ice cube trays for up to 1 month
Conclusion
If you love cozy coffee vibes and bold spiced flavors, this Ginger Snap Creamer is a must-try. It’s like dessert in your morning mug. Super easy, super flavorful, and honestly kind of addictive. Let me know in the comments how it turns out for you—or if you made any fun tweaks!
FAQ
Can I use heavy cream instead of half and half?
Yes, but it will be much thicker—try using half cream and half milk.
Is it very sweet?
It’s mildly sweet. Add more sweetened condensed milk if you like it sweeter.
Can I use fresh ginger?
You can, but powdered blends better and gives that classic cookie flavor.
Can I drink this on its own?
Totally! It’s great warm or chilled, kind of like a spiced milk treat.
