Give your coffee (or tea!) a taste of gingerbread cookies with this healthy homemade creamer! Cozy and sweet with festive spices throughout, it’s luxuriously creamy and smooth. This sugar-free gingerbread coffee creamer recipe is really quick and easy to make too. Perfect for the holiday season!
One December, my close friend and I met for coffee before she flew to her parents’ house for the holidays. We picked a new Starbucks close to the freeway, making the drive easy for both of us. When I pulled open the glass door that Saturday afternoon, it looked like half of the town shared the same idea!
People filled practically every table, crammed around them like brightly wrapped gifts under a Christmas tree, with smiles on their faces and hands curled around bright red paper cups. I waited by the entrance, one eye on the parking lot and another on a table where a couple had just stood and started pulling on their coats.
My friend walked in right as the strangers cleared their used napkins and cups, so I gave her a huge bear hug before we snagged the now empty chairs. She grabbed our drinks, and although tempted by the aromas of seasonal peppermint mochas and gingerbread lattes, I saw the long line of customers waiting for the baristas to craft their specialty beverages… So I opted for plain black coffee. Much faster and easier!
Besides, the main point of us meeting was catching up and spending time together — not the drinks! We stayed for nearly three hours, laughing and trading stories well after the sun disappeared and stars twinkled in the sky outside. Cozy, warm, and fueled by caffeine, we enjoyed every moment of our holiday coffee date.
We’ve both moved since then — her overseas and me five hundred miles away — so we mainly keep in touch by text these days. Yet when I recently made a batch of this healthy gingerbread coffee creamer and added it to my mug, memories from that day came flooding back, as fresh as ever, and I dug up the blissfully happy selfie we took at the end of the evening.
Friends like that are so sweet and special… And I love how something as simple as a sip of a festive homemade creamer can make those people feel just as close, especially during the holiday season!
QUICK OVERVIEW – HEALTHY GINGERBREAD COFFEE CREAMER
Difficulty: Very easy, including for most beginner bakers (or in this case, beginner drink makers!).
Taste: Warm, cozy, and festively spiced with notes of sweet gingerbread cookie flavor.
Texture: Slightly thick, creamy, and very smooth.
INGREDIENTS TO MAKE HEALTHY GINGERBREAD COFFEE CREAMER
Let’s talk about what you’ll need to make this healthy homemade gingerbread coffee creamer! With only a few ingredients, there’s a decent chance you have some of them in your kitchen already.
Milk. Many traditional creamer recipes call for — you guessed it! — cream. No surprises there, I’m sure… It’s right there, front and center, in the recipe name! To make this gingerbread coffee creamer lighter and lower calorie, I deviated from tradition, skipped the cream, and turned to one of my favorite alternatives instead.
Unsweetened cashew milk!
Although not as well-known or popular as almond milk, unsweetened cashew milk is one of my favorite dairy-free milks. It’s thicker and creamier than almond milk with a consistency similar to whole milk, which makes it perfect for homemade coffee creamers. It adds that luxurious texture that you know and love, and it’s around 25 calories per cup… Compared to cream, which has 50 calories per tablespoon!
Tip: I’ve also used unsweetened cashew milk to make this pumpkin spice coffee creamer and this chocolate peppermint coffee creamer!
Hint: By using unsweetened cashew milk, rather than cream, this healthy gingerbread coffee creamer is naturally dairy-free and vegan too.
Sweetener. Even though basic coffee creamers don’t typically include a sweetener, I wanted to give this particular creamer notes of gingerbread cookies, so I added a teensy bit of liquid stevia. Not very much — just enough to add a subtle background taste of sweetness!
If you haven’t worked with or heard of it before, stevia is a plant-based, sugar-free, no-calorie sweetener that doesn’t contain anything refined or artificial (aka it’s clean eating friendly!). It’s also highly concentrated. You only need ¼ teaspoon for this entire batch of sugar-free gingerbread coffee creamer!
Tip: Many stevia brands and products have different sweetness levels, so they’re not necessarily 1-for-1 substitutes for each other. This is the one that I use, and I generally buy it online here because that’s the best price I’ve found. If you decide to substitute another stevia product, you may need to adjust the amount. Just something to keep in mind!
Spices. That’s right — plural! The first one should be fairly obvious… Ginger! I also added a very small amount of cinnamon, nutmeg, and cloves to round out the flavor profile and provide an extra cozy background warmth and richness. That turned out so well!
Secret ingredient. Bear with me for a minute. There’s a bit of a backstory to this ingredient!
When developing this recipe, I wanted to create an entirely sugar-free gingerbread coffee creamer. Therefore, I planned to avoid molasses, even though it truly is a critical ingredient in gingerbread. Molasses adds that iconic warmth and those rich undertones that pair so perfectly with the zesty spice of gingerbread cookies!
For the first batch, I hoped that the spices and sugar-free sweetener would be good enough. After my first taste, I paused… Then wrinkled my nose. The creamer tasted lovely — very cozy and festive! — but it lacked that true “gingerbread cookie” flavor. Bummer… And back to the drawing board.
A day later, an idea popped into my head.
Molasses comes from the beginning of the sugar production process. Because it still contains a lot of the original cane sugar plant, including some vitamins and minerals that are later siphoned off and completely removed to yield white granulated sugar, molasses has subtle caramel-like undertones (just like brown sugar!). So…
What if I added an itty bitty amount of caramel extract?
Almost giddy with excitement, just like a child on Christmas morning, I raced back into the kitchen to test it out. The result? Positively magical! Those few drops of caramel extract added the irresistible gingerbread cookie-like flavor my first batch was missing… And I may have drank multiple sips straight from the jar while dancing in excitement. (I hope that doesn’t put me on Santa’s naughty list!)
Although not the most common ingredient, a bottle of caramel extract is completely worth it. I bought mine here, and it makes a world of difference in this sugar-free gingerbread coffee creamer!
HOW TO MAKE HEALTHY GINGERBREAD COFFEE CREAMER
Let’s briefly go over how to make the best healthy homemade gingerbread coffee creamer! This recipe is incredibly easy and quick, and these tips should help ensure your batch turns out deliciously cozy and festive.
Cook. Add all of the ingredients to a pot, whisk them together, and then heat them over low to medium-low heat. Yes, heating is mandatory! Although tempting to simply stir them together and refrigerate, the spices crash out and settle in the bottom of the jar if you don’t heat the mixture. (Trust me… I have personal experience with this!)
The upside is that this doesn’t take very long at all. When you first stir everything together, the spices appear to almost sit on top of the milk. As they’re heated, they’ll incorporate into the milk and no longer float like ducks on a pond (or marshmallows in holiday hot chocolate!). This may sound a bit strange in writing, but watch your pot and it should be more obvious in person!
Cool. Once the spices are fully incorporated, remove the pot from the heat, and pour your creamer into a glass measuring cup. Let it cool to room temperature, stirring occasionally, before transferring the creamer to an airtight jar with a lid and refrigerating.
Shake or stir. As the creamer cools, the spices tend to gather at the bottom of the measuring cup or jar. That’s normal and perfectly fine! Before using your creamer for the first time, vigorously stir or shake it to reincorporate the spices. I mean it — vigorously. Be thorough!
I thought I stirred mine well before taking the first taste, but I shook my head a bit as I swallowed. I could barely detect the ginger! That seemed odd, given how much I added… So I put my spoon back in the jar and circled it around very energetically this time, almost making the milk slosh out the sides. When I sampled it again, I chuckled. The zingy ginger taste hit right away, just as bright and strong as I had hoped!
So learn from my mistake and make sure you stir very thoroughly before using your creamer. The spices should stay fully reincorporated after that, yet if they happen to settle at the bottom again while the jar chills in your fridge, just give it another stir!
FAQS ABOUT HEALTHY GINGERBREAD COFFEE CREAMER
Is this gingerbread coffee creamer sugar-free, dairy-free, vegan, clean eating, low fat, or low calorie?
Yes — to everything! This homemade gingerbread coffee creamer is completely sugar-free (including no molasses!), dairy-free, vegan, clean eating friendly, and even gluten-free. It’s also low fat and low calorie compared to most traditional recipes!
Can I substitute a different milk?
Sure! While unsweetened cashew milk creates the best consistency, I understand it’s not always the easiest to find or suitable for everyone’s dietary needs. You’re welcome to try substituting your preferred milk, whether another dairy-free option (like almond milk or coconut milk) or regular dairy. I’ve used unsweetened almond milk, and it worked almost as well!
What about another sweetener?
Absolutely! Feel free to substitute your favorite sweetener, and you can also adjust the amount to suit your tastes.
I can’t find caramel extract. What can I use instead?
If you can’t locate it in stores, you can buy it online here. (← That’s where I purchased mine!) If you’d like to create a flavor as close to gingerbread cookies as possible, regular unsulphured molasses (not blackstrap!) will be the next best thing. You’ll need to add more molasses compared to caramel extract because the latter is more concentrated in flavor. You can also omit the caramel extract, but keep in mind that your creamer will lack that gingerbread cookie-like flavor and will mainly taste cozy and spiced — although still festive and delicious!
What’s the best way to store this gingerbread coffee creamer? How long will it last?
Store your homemade gingerbread coffee creamer in an airtight container in the refrigerator. I prefer glass jars or milk bottles. (My 12-ounce ones are no longer sold in stores, but these are similar!) It should keep for at least a few days, if not closer to a week.
Time to brew another cup of coffee… Or maybe a mug of tea! And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees I’ll see your picture! 🙂 ) I’d love to see your healthy gingerbread coffee creamer!
Healthy Gingerbread Coffee Creamer (Sugar-Free)
Give your coffee (or tea!) a taste of gingerbread cookies with this homemade creamer! Cozy and sweet with festive spices throughout, it’s luxuriously creamy and smooth. It’s really quick and easy to make too. Perfect for the holiday season! Store it in a glass jar or airtight container in the refrigerator. It should keep for a few days, if not closer to a week.
Instructions
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Add all of the ingredients to a medium pot, and whisk to combine. Cook over low to medium-low heat, stirring frequently, for 3-6 minutes or until completely heated through. Transfer the mixture to a glass measuring cup. Let it cool completely to room temperature, stirring occasionally. (To speed up the process, place the measuring cup in the refrigerator.) Once cooled, thoroughly whisk the mixture to reincorporate the spices. Transfer to a glass jar or an airtight container, cover, and refrigerate until ready to use.
Notes
For a stronger spice flavor, increase the ginger to 1 teaspoon.
For a sweeter flavor, increase the liquid stevia by ¼ to ½ teaspoon (depending on how sweet you like your creamer and/or coffee!).
IMPORTANT CARAMEL EXTRACT NOTES – READ BEFORE BEGINNING: I wanted to create a truly sugar-free gingerbread creamer made without molasses. The caramel extract is what mimics the sweet molasses-like flavor of gingerbread cookies. (See the “Secret ingredient” header in the “Ingredients to Make Healthy Gingerbread Creamer” section of my blog post above for more info!) Some grocery stores stock caramel extract near the vanilla extract. I bought mine online here.
If you’d like to create a flavor as close to gingerbread cookies as possible and don’t want to use caramel extract, molasses will be the best substitute. You’ll need to add more molasses compared to caramel extract because the latter is more concentrated in flavor. Try 1-3 teaspoons of regular unsulphured molasses (not blackstrap!), or adjust that amount to suit your tastes.
You can also omit the caramel extract and not substitute anything for it, but keep in mind that your creamer will lack that gingerbread cookie-like flavor and will mainly taste cozy and spiced — although still festive and delicious!
MILK NOTE + ALTERNATIVES: I prefer unsweetened cashew milk because it’s thicker and creamier than many other milks, which yields a wonderful creamer consistency.
Unsweetened almond milk (regular or vanilla) may be substituted for the unsweetened cashew milk, although it is noticeably thinner in consistency. Any other milk, including dairy-based ones, may be substituted, although they often substantially change the Nutrition Information (see the link below).
SPICES NOTE: I highly recommend Saigon cinnamon! (← I buy it online there, and it’s really affordable.) It tastes slightly stronger, richer, and sweeter than regular cinnamon. It’s practically the only kind I now use in my baking and recipes!
SWEETENER ALTERNATIVES: Many stevia brands and products have different sweetness levels, so they’re not necessarily 1-for-1 substitutes for each other. For the best results, I recommend using the same one I do. I buy mine online here because that’s the best price I’ve found. (It’s one of my favorite ingredients, and you’ll use it in all of these recipes of mine too!) If substituting another stevia product, you may need to adjust the amount.
Any other sweetener may be substituted for the liquid stevia. You’ll want to use your sweetener’s equivalent of 2-3 tablespoons of sugar. (If using the molasses alternative for the caramel extract, as mentioned in the “Caramel Extract Notes” at the top of this section, start with your sweetener’s equivalent of 1-2 tablespoons of sugar to compensate for the molasses.)
HOW TO STORE: Store this creamer in a glass jar or airtight container in the refrigerator. (The 12-ounce jars I use are no longer sold in stores, but these are similar.) It should keep for at least a few days, if not closer to a week or more. If the spices settle to the bottom while refrigerating, simply whisk the creamer before using, and the spices should reincorporate back into the creamer.
SERVING SIZE NOTE: In the Nutrition Information below, the larger serving size compared to traditional coffee creamer (usually around 1 tablespoon) is to account for the cashew milk being thinner than heavy cream.
{gluten-free, dairy-free, egg-free, vegan, clean eating, low fat, low calorie, sugar-free}
View Nutrition Information + Weight Watchers Points
You may also like Amy’s other recipes…
♡ Healthy Pumpkin Spice Coffee Creamer
♡ Healthy Dark Chocolate Peppermint Coffee Creamer
♡ Healthy Gingerbread Latte
♡ Healthy Pumpkin Spice Latte
♡ Healthy Gingerbread Muffins
♡ Healthy Gingerbread Oatmeal Snack Cake
♡ Healthy Gingerbread Oatmeal Breakfast Cookies
♡ …and the rest of Amy’s healthy drink recipes and healthy gingerbread-flavored recipes!
