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Home » Drinks » Alcoholic Drinks

Homemade Gingerbread Cream Liqueur

October 26, 2016 by Jane Saunders 23 Comments

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Gingerbread cream liqueur with text overlay
Gingerbread cream liqueur with text overlay
Gingerbread cream liqueur with text overlay

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.

A glass of homemade gingerbread cream liqueur

THIS POST CONTAINS AFFILIATE LINKS. AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES.

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.

Crystalised ginger on a wooden spoon

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. oh and it goes nicely with a slice of chocolate salami.

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.

A decanter holding gingerbread liqueur

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.

Glasses of gingerbread liqueur

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.

A bottle of creamy gingerbread liqueur

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…

More ideas for Food Gifts:

  • Gin and Tonic Truffles
  • Marmalade Ginger Cranberry Granola
  • Amaretto Cherry Jam
  • Black Forest Chocolate Liqueur
  • Custard Cream Truffles

Homemade Gingerbread Cream Liqueur

Jane Saunders
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.
5 from 3 votes
Print Pin Rate
Course: Alcoholic Drink
Cuisine: Worldwide
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 1 litre Cream liqueur
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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 (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

Notes

A couple of readers have experienced the liqueur splitting either once the cream has been added or once decanted into bottles. Ther is nothing in the recipe ingredients that would cause this drink to split, it is likely that something acidic has inadvertently come into contact with the liquid.
To avoid your liqueur splitting, I recommend that you use scrupulously clean equipment – chopping board, knives, bowls, jugs, bottles…. anything that you use to make/ store this drink needs to be cleaned to the highest level.  The slightest trace of acid – perhaps from lemons, vinegar, salad dressing etc is enough for the drink to split.
Because of this, it’s a sensible step to re-wash equipment even if you think it is clean, just to be on the safe side.
As split liqueur is not fun (and an expensive whoops) I also suggest that you test it by mixing a small amount of the alcohol and cream before committing the whole lot. if there is an issue, it will show within a few minutes of the alcohol and cream being combined. Similarly, if all looks well after it is mixed, pour a small amount into the bottle you intend to store it in and swirl it around. If it doesn’t split, fill the bottle.
And if you suspect that a touch of acid has accidentally ended up in the rum itself, though it will not be possible to introduce cream successfully, the gingerbread rum infusion is delicious served in small glasses just as it is.  

Extra Information

1. The ginger-infused rum will keep for up to a year
2. Once mixed with the cream the shelf-life is reduced to 2-3 weeks. For this reason, I prefer to make up small batches of the cream liqueur so I can enjoy it fresh
3. In total, there is enough ginger infused rum to make 1.25 litres of cream liqueur
4. I used double cream, which makes the drink thick (like advocat). If you prefer a thinner drink substitute single cream (US: half and half)
 
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Reader Interactions

Comments

  1. Darren Wilber

    January 07, 2021 at 5:14 am

    5 stars
    This was fantastic! I made a big batch and the second bottle sat for a week and tasted even better than the first. The rum itself is a treat enjoyed just neat at room temperature or chilled. It is also fun to make!

    I highly recommend buying a 1.75 liter bottle of Flor de Cana (4) aged rum for this recipe if you can get it at the price I can here – only $22 a bottle which is a tremendous bargain. Happy imbibing to all.

    Reply
    • Jane Saunders

      January 07, 2021 at 8:04 am

      Fantastic Darren – so pleased you’ve enjoyed it so much. Now I’m jealous of your rum recommendation – the biggest bottle I’ve seen here in the UK is 1 litre.

      Reply
  2. Lou

    December 01, 2018 at 10:14 pm

    I have just made the cream liqueur which was delicious but after 5 mins it has spilt/curdled what have I done wrong ?

    Reply
    • Jane Saunders

      December 02, 2018 at 12:55 am

      Oh no! I’ve not heard of it splitting on anybody before. My best guess would be that the liquid has come into contact with something acidic (maybe in the mixing jug or bottle it was decanted into) or the cream was at the end of its shelf life. I hope your experience doesn’t put you off trying again – it’s a cracking recipe, with nothing in it to make the liqueur split.

      Reply
  3. Kathy

    November 06, 2018 at 11:02 pm

    Where do you get the muscovado sugar? Amazon doesn’t have it. Thanks.

    Reply
    • Jane Saunders

      November 07, 2018 at 9:22 am

      Hi Kathy, muscovado sugar should be available from the supermarket – what country are you in?

      Reply
  4. Terri

    December 15, 2017 at 4:04 am

    Great idea- pinning this!

    Reply
    • Jane Saunders

      December 15, 2017 at 8:41 am

      Thanks so much Terri

      Reply
  5. Shannon Brown

    November 27, 2017 at 4:44 pm

    5 stars
    Hi there. I am interested in making the gingerbread cream liqueur and I was wondering how I would change the recipe to make 12 bottles of this stuff. My family is big and I would like everyone to have one as a gift.

    I am having a hard time figuring out the measurements. If it helps we use the metric system here in Ontario, Canada. All the help I can get it much appreciated.

    Reply
    • Jane Saunders

      November 27, 2017 at 11:19 pm

      Hi Shannon. I’d be glad to help unravel the maths. Can you tell me the approximate size of the bottles you’re aiming to fill?

      Reply
      • Emma

        December 20, 2020 at 8:21 pm

        Mine curdled, Devestated!

      • Jane Saunders

        December 21, 2020 at 10:25 am

        Oh no Emma, I’m so sad to hear that. The only thing that would make the ingredients curdle in this recipe is if the mix has accidentally come into contact with something acidic, perhaps in the bowl/ jug it was mixed in or stored in. If you try it again, double-check all items are scrupulosity clean since even just a trace of lemon juice/ vinegar etc left on a spoon/ bowl/ bottle can play havoc with fresh cream. I typically re-wash clean items in hot soapy water before starting recipes like this to be on the safe side.

      • Jane Saunders

        December 21, 2020 at 10:27 am

        And if you do make it again, you can always mix a small amount of the alcohol with the cream to test the same thing isn’t going to happen again before you commit to mixing the whole lot.

  6. Kelly

    November 21, 2017 at 5:22 am

    5 stars
    I made this for Thanksgiving last year and am making it again this year. It makes a really awesome coffee creamer too.

    Reply
    • Jane Saunders

      November 21, 2017 at 12:48 pm

      Oh wow, thanks so much Kelly for letting me know. I might have to use your idea and add some to a coffee.

      Reply
  7. Ali

    December 18, 2016 at 7:55 pm

    Hi Jane-

    Thank you so much for taking the time to calculate that for me. I’m a young students trying to make her way through the busy Christmas season with limited funds, and when I came across your recipe I couldn’t think of a better idea than to gift this! Because I will be gifting them, I plan to make up the infused rum today, let it sit until Friday and then add the dairy at the last minute and keep refrigerated. Thanks again Jane, I will keep you posted on the progress. Happy Holidays

    Reply
    • Jane Saunders

      December 19, 2016 at 2:15 pm

      I remember those days! No problem at all – hopefully your friends will enjoy the booze and appreciate your effort.

      Reply
  8. Ali

    December 18, 2016 at 4:59 pm

    I need help with this recipe…I’m attempting to fill 4 (four) bottles, each are roughly the size of a 26er of vodka, and am wondering how much rum to purchase…I see the recipe calls for 2 cups but only needs .5 cup when adding the liquor. Thoughts?? Help please!!

    Reply
    • Jane Saunders

      December 18, 2016 at 7:45 pm

      Hi there Ali – so pleased you are going to make this recipe. I’m not familiar with 26er, but have looked it up and the suggestion is that it’s about 750ml, so my calculations are based on this measure… 4 x 750ml is a total of 3 litres of the ginger cream liqueur. To get this quantity, you’ll need 1250ml spiced rum, plus 1250ml cream and 600ml condensed milk.

      To make the spiced rum in this quantity, you’ll need to make 2.5 times the recipe I’ve listed – so you would need:

      1250ml/ 5 1/4 cups dark rum
      50g/ 1 cup fresh ginger
      75g (about twenty 1cm cubes) crystallised ginger
      250g/ 1 1/4 cup dark muscovado sugar
      25 cloves
      10 inch stick cinnamon
      1 1/4 tsp vanilla extract

      That should give sufficient to fill the bottles. There may be a slight amount of spare rum and a little spare liqueur once you’ve finished mixing everything up and filling the bottles.

      Are you gifting these bottles Ali? As you’ll recall from my original recipe, although the rum will keep for months, once the cream is added, the liqueur will last for approximately 2 weeks, depending on the freshness of the cream and it must be kept refrigerated. If you are gifting the bottles to people it’s probably best to point this out to them so they can store it correctly.

      Hope all of this information helps.

      Reply
  9. Lucy

    October 30, 2016 at 8:18 pm

    What an amazing idea! I can almost taste it… I love cocktails, I love gingerbread, this is totally meant for me

    Reply
    • Jane Saunders

      October 31, 2016 at 12:29 pm

      ah, thankyou Lucy. It must be time to treat yourself.

      Reply
  10. Simon

    October 27, 2016 at 9:26 pm

    luckily I liked your photographs so I scrolled down and found the idea for infused rum! I’m not the biggest fan of cream liqueur but Infused Rum sounds awesome!

    Thanks for sharing!

    Reply
    • Jane Saunders

      October 27, 2016 at 10:01 pm

      Brilliant – try the non-creamy infused rum. It’ll blow your socks off, but in a good way. Thanks Simon.

      Reply

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