5 from 1 vote
Homemade Gingerbread Cream Liqueur
Prep Time
5 mins
Total Time
5 mins
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.
Course: Alcoholic Drink
Cuisine: Worldwide
Keyword: christmas drink, christmas liqueur, gingerbread cream liqueur, gingerbread liqueur, homemade baileys, homemade liqueur
Servings: 1 litre Cream liqueur
Author: Jane Saunders
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)
Make the Ginger Infused Rum
  1. 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
  2. Tip the spices into a sealable large jar able to take 750ml/ 3 cups liquid. A screw top jar is ideal
  3. Add the vanilla extract and the sugar then pour the rum into the jar
  4. Tighten the lid and swirl the jar a few times
  5. 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
  6. 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
  1. Pour the rum, cream and condensed milk into a clean jug and stir until blended
  2. Pour into a bottle, seal and store in the fridge until required
  3. Give the bottle a gentle shake before serving in small glasses either chilled or over ice
  4. Keeps for between 2-3 weeks, depending on the freshness of the cream used
Recipe 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)