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.
Try serving this liqueur with some gingery rum truffles or with a stem ginger cookie.
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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.
Alternatively, get yourself organised in the early autumn and set a batch of my damson gin to infuse. It’ll be ready just in time for December.
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. Just grab yourself some small gift bottles and attach a pretty label.
More creamy liqueurs to make
Have you made this gingerbread cream liqueur? Could you bear to part with it? Let me know how you got along by leaving a review, I’d love to hear from you.
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📖 Recipe
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Homemade Gingerbread Cream Liqueur
Ingredients
For the Ginger Infused Rum
- 500 ml/ 2 cup dark rum
- 20 g/ ⅜ cup fresh ginger
- 30 g (about eight 1cm cubes) crystallised ginger
- 100 g/ ½ cup dark muscovado sugar
- 10 cloves
- 4 inch stick cinnamon
- ½ teaspoon vanilla extract
For the Gingerbread Cream Liqueur
- 125 ml/ ½ cup ginger infused rum
- 125 ml double cream heavy cream – see notes
- 60 ml condensed milk (sweetened)
Instructions
Make the Ginger Infused Rum
- 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
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
Sarah C
thank you for the recipe. I made a double batch of the rum and tried it and it was delicious. I’ll be serving this as part of dessert at Christmas and will be giving bottles as hostess gifts as we make our rounds to all of our holiday parties this season.
Jane Coupland
Ah Sarah, thankyou. I’m s pleased that you like it so much. I’ve been creating other cream liqueurs this year – just search ‘liqueurs’ and they will pop up.
Lindi
this sounds right up my Alley. I’m ginger crazed at the moment. I have spent last 3 days baking and making jams, 3 with ginger and orange ginger cake plus 2 other cakes and 4 different biscuits 2 with ginger 🫚 it’s just going into spring here so I have an abundance of oranges 🍊. I have an experiment happening with an orange🍊 and ginger 🫚liqueur…
I’m looking forward to making yours…
J
Where did you get the circular bottles in your pictures?
Jane Saunders
It’s a Chambord raspberry liqueur bottle 🙂