Happy December, friends!
On one hand, I love December. It’s my birthday month. It’s Fooduzzi’s birthday month. It’s the month I can eat cookies and comfort food morning, noon, and night. It’s Christmas time. It’s snow time. It’s “the hap-happiest season of all” time.
The best, right?
On the other hand, I’m all, “Where in the heck did this year go? What are my goals for next year? Did I achieve my goals for this year? What in the world am I getting Mark for Christmas? If I order presents on Amazon today, will they be here by Christmas? Will Maya wear this santa hat and/or these reindeer antlers that I want to order for her?”
There’s a solution for either of those holiday feelings: Dairy-Free Gingerbread Coffee Creamer.
This is the kind of recipe you make when everything feels crazy and hectic and stressful. When you need some time to relax and take a couple minutes just for yourself. When you need to stop and smell the
roses coffee. When you need something warm and comforting that may or may not resemble a hug in a mug.
This is that recipe.
In all honesty, this recipe exists because a reader (hi, Candice!) asked for it over on my Dairy-Free Pumpkin Spice Coffee Creamer recipe. While pumpkin spice certainly has its time and place, December means all-things gingerbread for me. So I couldn’t wait to try my hand at whipping up a slurpable gingerbread version.
And by golly it’s delicious.
It’s super creamy and foamy and spiced and sweet and holiday-y. And it only requires SIX whole ingredients.
Coconut milk will be our base. And by coconut milk, I mean the creamy, dreamy full-fat stuff in a can. Now, you can use low-fat coconut milk (from a can) if you so desire, but the full-fat stuff will make it so much more luxurious.
And spices! So many spices. But not really because we’re taking a little shortcut and using pumpkin pie spice instead of a myriad of other spices like nutmeg, allspice, and cloves. Add a little ginger and cinnamon, and woah baby. Spice heaven.
Sweetness comes from two players: maple syrup for that bright sweet flavor and molasses for that dark and stormy sweetness. I’ve become a huge fan of molasses recently, and it gives this creamer that authentic gingerbread cookie flavor we all know and love so so much.
If you want to drink your holiday cookies for breakfast, this coffee creamer is for you. It’s practically a Christmas gift in a cup. Enjoy!
Dairy-Free Gingerbread Coffee Creamer
|Cook:||Yield: serves 4-5||Total:|
A dairy-free, vegan, and gluten free coffee creamer filled with the flavors of winter! Only 6 healthy ingredients are required to make this holiday treat!
- 1 can coconut milk*
- 1 and 1/2 Tbsp. molasses (I used blackstrap)
- 1 tsp. ginger
- 1 and 1/4 tsp. pumpkin pie spice
- 1 and 1/4 tsp. cinnamon
- 1 Tbsp. maple syrup
- Add all ingredients into a small pot and bring to a boil over medium heat, whisking frequently. Once boiling, whisk continuously until the liquid reduces by about 1/3.
- Carefully pour the contents over a fine-mesh strainer into a glass container. Strain a second or third time if it's still grainy. Use immediately, or allow to cool at room temperature for 20 minutes, then fit with a lid and place in the fridge.**
*Full fat is best, but low-fat works too
**To use after your creamer is in the fridge, you'll need to heat it up again. The fat in the coconut milk may cause it to solidify in the fridge. To reheat, either microwave the glass container for a minute or two or scoop all of the contents into a pot and heat over medium heat on the stove.
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