• Combine ingredients:

  In a small saucepan, whisk together the half-and-half, brown sugar, molasses, and gingerbread spices.

  Gently heat:

  Warm the mixture over medium-low heat, whisking often, until the sugar fully dissolves and the creamer reaches 160–170°F.

  Do not let it simmer or boil. Heating beyond 170°F can cause the dairy to separate.

  Finish with vanilla:

  Remove the saucepan from heat and stir in the vanilla extract.

  Strain (optional):

  For an ultra-smooth texture, pour the warm creamer through a fine mesh strainer.

  Cool and store:

  Let cool to room temperature, then transfer to a jar or bottle. Refrigerate and shake well before using.

Storage

• Keeps 5–7 days in the refrigerator.

  Separation is normal — just shake before each use.