Gingerbread latte coffee creamer

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This is a coffee creamer recipe inspired by Starbucks gingerbread lattes. I prefer flavored creamer to a latte because the coffee:cream ratio is more favorable. I used Patti's infamous primal non-dairy creamer recipe as a base and added the relevant spices and seasonings. This recipe has a teaspoon of blackstrap molasses, which is really just for flavor rather than sweetness. However, if you are doing Whole30 or similar, you can use a soaked date instead for a brown sugar type flavor.

I prefer making this with coconut milk that does not contain guar gum. If it has guar gum it will get REALLY thick in the fridge. Unfortunately most brands without guar gum contain sulfites. If you are doing Whole30 or are sensitive to sulfites, you can try making your own coconut milk using a recipe such as this one. Or use a brand with guar gum, just be aware that the result will be quite thick like sour cream.

This is not sweet like a Starbucks gingerbread latte. If you want sugary sweetness you will have to add additional sweetener to your cup of coffee. Stevia or unrefined sugar would be good choices.

GINGERBREAD LATTE COFFEE CREAMER
Makes about a pint

INGREDIENTS

• 1 egg yolk
• 2 Tbs coconut oil, melted
• 1 can coconut milk, stirred
• 1/2 tsp vanilla extract OR seed scrapings from of 1" vanilla bean
• 1 tsp blackstrap molasses OR 1 date, soaked in water for an hour
• 1 Tbs powdered ginger
• 1 tsp cinnamon
• Dash allspice
• Dash ground cloves

DIRECTIONS

1. Put the egg yolk in a food processor with the molasses or soaked date and puree until smooth. 
2. With the motor running, drizzle in the coconut oil.
3. Dump in all the remaining ingredients and puree until smooth. Store refrigerated in a covered container. Spices will settle to the bottom, so be sure to shake or stir well before serving.