Step 1

Add all ingredients to a high-speed blender and blend on high until smooth and creamy, about 1 minute. Strain (optional) to remove any stringy bits of ginger, and transfer to an airtight container or bottle. Shake before using to distribute the spices.

Step 2

Enjoy in hot or iced coffee or in steeped black tea. We like ~3 ½ Tbsp creamer for an 8 oz. coffee. Leftover creamer keeps for 4-5 days in the refrigerator or can be frozen in an ice cube tray for easy pumpkin spice iced coffee!