Gingerbread Cream Liqueur is deeply warming and comforting. This smart winter tipple blends spice-infused rum and fresh cream in a way that is hard to resist. Treat yourself, or a loved one, to a bottle this winter.
All of my adult life I’ve been partial to a glass of Baileys. I think my heart was won over early on because I’d occasionally find a Maraschino cherry floating in my glass. So it’s really little wonder that I’ve finally got around to developing a recipe inspired by this well-loved drink. Today I’m talking about this nifty little mutant drink of mine – Gingerbread Cream Liqueur.
This liqueur is made using dark rum which I’ve spiked with a hefty whack of ginger, sweetened with dark muscovado sugar and made ultra indulgent by finally blending with a splash of cream. The result is a sweet, spicy, warming and creamy little nip of alcohol that will most likely leave you feeling warm and fuzzy inside. It’s straight-up alcoholic cuddle time.
At the heart of this liqueur is an infusion of rum with plenty of ginger and a few other select ingredients. After 5 days, the rum will have picked up plenty of ginger spice flavour and will be ready to be magically transformed into this smooth and spicy Gingerbread Cream Liqueur.
Since the liqueur must be kept refrigerated once mixed with the cream, it can be served just as it is: chilled. Or over ice. The choice is yours. If there just happens to be a log fire blazing in front of you when you’re drinking it then
I am eternally jealous all the better.
Bonus: anybody not into creamy liqueurs may well enjoy a small tot of the ginger-infused rum by itself. It is slightly sweet with a pleasant burst of spice and is perfect served at room temperature or slightly chilled. Sip it slowly though, since it serves up a punchy hit of alcohol.
I tend to make up a large amount of the infused rum in one go. Then I can mix small bottles of the Gingerbread Cream Liqueur when I’m in the mood for it. This way it’s always fresh. And lucky me, it’s getting around to that time of year when creamy little numbers like this take centre stage on cold, frosty evenings.
For anybody feeling particularly generous, a little bottle of Gingerbread Cream Liqueur makes a lovely gift for your hardworking Thanksgiving or (gasp) Christmas host.
There. I said it. That C word. Sorry, but I need to ensure you’re prepared. And you won’t be fully prepared unless you’ve got your rum infused and ready to blend into this regretfully good Gingerbread Cream Liqueur. So now you’ve been warned to get you infusion going. Go on…
- 500 ml/ 2 cup dark rum
- 20 g/ 3/8 cup fresh ginger
- 30 g (about eight 1cm cubes) crystallised ginger
- 100 g/ 1/2 cup dark muscovado sugar
- 10 cloves
- 4 inch stick cinnamon
- 1/2 tsp vanilla extract
- 125 ml/ 1/2 cup ginger infused rum
- 125 ml double (heavy) cream - see notes
- 60 ml condensed milk (sweetened)
Roughly chop the fresh and crystallised ginger and give the cinnamon & cloves a quick bash with the end of a rolling pin to break them up a little
Tip the spices into a sealable large jar able to take 750ml/ 3 cups liquid. A screw top jar is ideal
Add the vanilla extract and the sugar then pour the rum into the jar
Tighten the lid and swirl the jar a few times
Leave in a cool dark place for 5 days, giving the jar a quick swirl for the first few days to encourage the sugar to dissolve
Strain through a piece of muslin/ cheesecloth and store in a sealed jar until you wish to make the cream liqueur
Pour the rum, cream and condensed milk into a clean jug and stir until blended
Pour into a bottle, seal and store in the fridge until required
Give the bottle a gentle shake before serving in small glasses either chilled or over ice
Keeps for between 2-3 weeks, depending on the freshness of the cream used
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