This time of year, I always allow myself that one Starbucks Pumpkin Spice latte frappuccino. I try not to get them all the time, though. Not only are they pretty unhealthy and kind of expensive, it’s something I can make at home, and make better, honestly.
I’ve actually been getting more into coffee recently. I didn’t really used to like it outside of those occasional frappes, but I’m enjoying having it around to add to some chai or just as a pick-me-up on those lazy mornings.
So, that’s more or less why I decided to make this. Coffee creamer doesn’t have to be store-bought and full of preservatives and other stuff, it’s easy enough to whip up at home that you can do it in just a few minutes. You don’t even need any fancy tools; just a mason jar!
The resulting creamer will last in the fridge for a week or so, but you’ll probably have used it up by then if you enjoy it, which you certainly will.
Gingerbread Coffee Creamer
Equipment
- 1 Mason Jar
Ingredients
- ¾ Cup Heavy Cream
- ½ Cup Whole Milk
- ¼ Cup Maple Syrup
- 1 Tbsp Brown Sugar
- 2 Tsp Vanilla Extract
- 1 Tsp Ginger
- 1 Tsp Cinnamon
- ¼ Tsp Allspice
- ¼ Tsp Cardamom
- ¼ Tsp Nutmeg
- ⅛ Tsp Cloves
Instructions
- Add all of the ingredients to a mason jar, screw the lid on, and shake to combine. Then, add a spoonful or two to any coffee beverage, and enjoy!