Want a little special holiday in a cup, this Gingerbread coffee recipe is for you. So easy to make a batch of the creamer to keep in the fridge for a few days too, ours never lasts that long though!
1 cup coconut milk (we use full fat, you can sub any milk here)
1/2 tsp powdered ginger
1/2 tsp cinnamon
1/4 tsp nutmeg powder
1 tbl molasses
1/2 tsp maple syrup
Grab a glass jar that has a lid. Add all the above ingredients, screw lid on, shake to combine. When ready to use, brew your coffee or 2 shots of espresso while heating your creamer. Pour amount desired into coffee + enjoy!
You can even make this into a cold coffee by pouring the hot coffee over ice into a mason jar, placing the lid on and giving a good shake. Then add your creamer and shake again, makes it frothy yummy!
Feel free to adjust the spices in here to your liking. Mitch likes his with LOTS of ginger! I add clove to mine sometimes.
Love + Eat Well