Gingerbread Coffee Creamer

• Vegan
• Gluten free

• Produce

  • 1 tsp Ginger, ground

• Canned Goods

  • 1 13.5 ounce can Coconut milk, full-fat

• Condiments

  • 4 tbsp Maple syrup
  • 1 tbsp Molasses

• Baking & Spices

  • 1 Pinch Allspice, ground
  • 1 tsp Cinnamon
  • 1/4 tsp Cloves, ground
  • 1 large pinch Nutmeg
  • 1 tsp Vanilla extract

Found on myheartbeets.com

Description

Ingredients

• 1 (13.5 ounce can) full-fat coconut milk
• 1 tablespoon molasses
• 1 teaspoon vanilla extract
• 1 teaspoon ground ginger
• 1 teaspoon cinnamon
• 1 large pinch of freshly grated nutmeg
• ¼ teaspoon ground cloves
• Pinch of ground allspice (optional)
• 4 tablespoons maple syrup (optional)

Directions

• Mix all ingredients and pour into a saucepan.
• Over medium heat, slowly whisk until all spices combine.
• Allow mixture to cool to room temperature and store in an airtight container in the refrigerator for up to 4-5 days.