The Best Dairy-Free Gingerbread Coffee Creamer Recipe Made with Molasses!
Learn how to make this easy from-scratch dairy-free gingerbread coffee creamer with warm vanilla flavor and cozy homemade holiday taste!
Print Recipe
Equipment
- Blender
- Measuring spoons
- Glass jar or airtight container
Ingredients
- 14 oz coconut milk (most store bought cans will be 13.5–14 oz, either is fine)
- 2 tbsp molasses
- 1 tbsp vanilla
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
Instructions
- Add coconut milk and blend for 30 seconds until smooth and no lumps remaining.
- Then add the molasses, vanilla and spices.
- Blend on high for 60–90 seconds until smooth and creamy.
- Pour into a glass jar or airtight container.
- Refrigerate and shake before using.
Notes
- Store in the fridge for up to 1 week.
- Full-fat coconut milk gives the best creamy texture.
- Adjust sweetness to taste.
Storage
- Store leftovers in an airtight glass container in the fridge for up to 1 week.
- Shake well before each use for the best texture.
Related Recipes
- Find more Pumpkin Recipes Here!
- Check out all our Dairy-Free Recipes Here!
Servings: 10 (8-10 servings)
Cost: $1.50