Gingerbread Creamer (AIP, Paleo, Dairy Free)

Jump to RecipeHere we go! The countdown is on and I am celebrating by going a little crazy with the gingerbread spices! I have been testing and creating recipes for you and they all seem to have one thing in common- gingerbread! 

My previous recipe was a delicious gingerbread cookie recipe that has been a reader favorite (thank you)! This recipe is a gingerbread creamer and it’s perfect to add to your tea or coffee (if you have reintroduced caffeine). I personally use 2 Tbsp of it in my dandelion tea in the mornings along with a sprinkle of cinnamon. I then throw it in the blender to create some froth and ta-da you have a gingerbread latte!

My upcoming recipe will be a delicious Christmas dessert, perfect for you cheesecake lovers! Stay tuned for that recipe!

I hope you enjoy this recipe! It’s quick and easy to make and adds a little festive flavor to your morning or evening…there are no rules here!

Happy Holidays!

XO Meagen Ashley

What are you favorite holiday traditions? Leave them in a comment below!

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Gingerbread Creamer (AIP, Paleo, Dairy Free)

A delicious and festive creamer for your morning tea or coffee! Perfect for making a gingerbread latte!

Prep Time 5 minutes

Total Time 3 minutes

Servings 16 servings

Ingredients

• 1 can coconut milk full fat
• 1 Tbsp molasses
• 1 tsp cinnamon
• 1 tsp ginger
• 1 tsp vanilla alcohol free
• 1/4 tsp mace
• 1/4 tsp cloves
• 3 Tbsp maple syrup

Instructions

1. Mix all of the ingredients in a medium sized pot.

2. Whisk slowly over medium heat until all of the ingredients are fully combined (2-3 minutes).

3. Cool to room temperature and store in a glass jar in the fridge for up to 4 days.

Recipe Notes

Use 2 Tbsp to flavor your tea or coffee.