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Dairy-Free Gingerbread Coffee Creamer

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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!

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.**

Notes

*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.

Find it online: https://www.fooduzzi.com/2016/12/dairy-free-gingerbread-coffee-creamer/

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