Printer-friendly versionGingerbread liqueur is a delicious homemade holiday drink, perfect for giving as a gift or sipping yourself. It has all the flavor and spice of delicious Christmas gingerbread in smooth, sipable form.
Years ago, my friend Sage presented me with a bottle of homemade Irish cream liqueur for a Christmas present. A delicious, amazing Christmas present. He graciously gave me the recipe, and I've made it many times over the years, but as I was preparing for our big family gingerbread decorating party this year, I dreamed up the idea of making a gingerbread cream liqueur. I used Sage's Irish cream recipe as my starting point and inspiration, but created something entirely new, and perfect for the Christmas season.
Move over eggnog, this Gingerbread Liqueur is pure holiday cheer in a glass.
If you'd like to add gingerbread flavor to any drink, like coffee or other cocktails, try making some gingerbread syrup.
It all starts with gingerbread spice-infused rum. I let 2 cups of spiced rum mingle with a few slices of fresh ginger and a couple sticks of cinnamon for about 24 hours to get that really amazing gingerbread spice flavor.
Ingredients for Gingerbread Liqueur:
- 2 cups cream
- 1 cup milk (I used 2%)
- 1 teaspoon vanilla
- 1/3 cup molassas
- 2 cups ginger and cinnamon infused rum
Blend it all together until it's a creamy, rich, smooth Christmas elixir. My Irish Cream recipe says that it will store in the fridge for two weeks, but I've never had it last that long. I expect this gingerbread cream liqueur would have a similar shelf-life.
Serve cold, neat or on the rocks.
I had extra fancy fun and made a gingerbread cookie glass garnish, and floated some gold sprinkle stars on the top of the drink. So festive, and they don't sink!
Printable, One Page Version of the Gingerbread Liqueur Recipe:
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