Description
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 quick and easy to make.
Ingredients
Scale
- 2 cups (480mL) unsweetened cashew milk
- ¾ tsp ground ginger
- ⅛ tsp ground cinnamon
- ⅛ tsp ground nutmeg
- ⅛ tsp ground cloves
- ¼ tsp liquid stevia (or adjusted to taste)
- ¼ tsp caramel extract
Instructions
- 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
- Store in a glass jar or airtight container in the refrigerator.
- It should keep for a few days, if not closer to a week.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Beverage
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 15
- Sugar: 0
- Sodium: 10mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg