• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Littlesugarsnaps

  • ABOUT
    • ABOUT JANE
    • WORK WITH ME
    • CONTACT ME
    • PRIVACY POLICY
  • BAKING
    • CAKE
    • CHOCOLATE
    • DESSERT
    • MERINGUES
    • PASTRY
    • BISCUIT
    • CHRISTMAS BAKING
    • NO-BAKE RECIPES
  • SAVOURY
    • APPETISER
    • DINNER
    • LUNCH
    • SALADS
    • SIDE DISHES & SAUCES
    • SOUP
    • VEGETARIAN
  • DRINKS
    • ALCOHOL-FREE-DRINKS
    • ALCOHOLIC-DRINKS-&-COCKTAILS
    • COLD DRINKS
    • HOT DRINKS
  • ALL RECIPES

Homemade Gingerbread Cream Liqueur

October 26, 2016 by Jane Saunders 18 Comments

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.

gingerbread cream liqueur

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.

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

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.

gingerbread-cream-liqueur-0961

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.

gingerbread-cream-liqueur-0941

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.

gingerbread-cream-liqueur-1006

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.

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.

gingerbread-cream-liqueur-0979

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…

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 2 votes
Print Pin Rate
Course: Alcoholic Drink
Cuisine: Worldwide
Keyword: christmas drink, christmas liqueur, gingerbread cream liqueur, gingerbread liqueur, homemade baileys, homemade liqueur
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 1 litre Cream liqueur

Ingredients

For the Ginger Infused Rum

  • 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

For the Gingerbread Cream Liqueur

  • 125 ml/ 1/2 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

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)
Have you tried this recipe?Mention @jane_littlesugarsnaps or tag #littlesugarsnaps!

More ideas for Food Gifts:

  • Aztec Chocolate Truffles
  • Festive Marmalade, Ginger & Cranberry Granola
  • Fruit & Nut Caramel Truffles

Pin the Recipe for Gingerbread Cream Liqueur:

Gingerbread cream liqueur #gingerbreadliqueur #creamliqueur #baileys #gingerbreadcreamliqueur

(Visited 5,500 times, 113 visits today)

Popular on LittleSugarSnaps

Apple Lemon Mint Cooler
Salted Honey Ice Cream
Bourbon, Campari & Amaro Cocktail

Previous Post: « Triple Layer Coffee Caramel Chocolate Pots
Next Post: Healthy Makeover Black Forest Granola »

Reader Interactions

Comments

  1. 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
  2. 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
  3. 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
  4. 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
  5. Kelly

    November 21, 2017 at 5:22 am

    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
  6. Shannon Brown

    November 27, 2017 at 4:44 pm

    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
  7. 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
  8. 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
  9. 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

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Follow Me:

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Footer

Foodies100 Index of UK Food Blogs
Foodies100

Copyright © 2019 Littlesugarsnaps on the Foodie Pro Theme

×
  • ABOUT JANE
  • BAKING
  • SAVOURY
  • DRINKS
  • POPULAR RECIPES
  • TRENDING NOW
  • WORK WITH ME

Modern Mobile Menu Social icons