Homemade Gingerbread Liqueur Recipe
Homemade gingerbread liqueur is one of those little Christmas treats I look forward to every year. Gingerbread is such a traditional Christmas flavour, and this creamy liqueur brings together ginger, cinnamon, molasses, and vanilla in a rich drink that is perfect for the season.
I have been making homemade liqueurs for many years, and over time they have become a Christmas-only tradition in our house. This gingerbread version is especially good added to a hot cup of coffee, served over ice after dinner, or poured into a pretty bottle for a homemade Christmas gift.
I will share links to some of my other homemade liqueur recipes at the end of this post.
How to Make Homemade Gingerbread Liqueur
Ingredients
This recipe uses only a tiny amount of several whole spices, but you don’t need to purchase a full package of each one. Costco sometimes carries whole vanilla beans, and Bulk Barn is a good place to buy cinnamon sticks, whole nutmeg, and vanilla beans in just the small amounts you need.
- 1 1/2 cups half-and-half cream
- 1 can sweetened condensed milk (14 oz, 300 ml)
- 6 tablespoons milk
- 1/2 vanilla bean
- 1/2 cup molasses
- 3 cups dark rum
- 3 cinnamon sticks
- 4 to 5 slices fresh ginger
- 3 whole allspice berries
- 1 whole nutmeg
This homemade gingerbread liqueur is very easy to make with only two steps, but you need to give it a day to infuse. The rum and spices need time to sit together so all those warm gingerbread flavours can develop before you finish the liqueur.
You will need a large jar for this step. A regular quart Mason jar is too small once the rum and spices are added. Use a larger Mason jar or a clean pickle jar so there is plenty of room to give everything a good shake.
Step 1: Infuse the Rum and Spices
Split the vanilla bean lengthwise with a knife and lightly crack the whole nutmeg. Add the vanilla bean and nutmeg to the large Mason jar along with the cinnamon sticks, allspice, and fresh ginger.
Pour in the dark rum, seal the jar, and give it a good shake.
Let the rum and spices sit at room temperature for 24 hours to infuse.
Step 2: Strain and Mix
The next day, gather the remaining ingredients and get the blender ready. You will need the half-and-half cream, sweetened condensed milk, milk, and molasses.
Strain the rum through a fine mesh strainer lined with cheesecloth to remove the spices and ginger.
Add the strained spiced rum, half-and-half cream, sweetened condensed milk, milk, and molasses to a blender. Blend until smooth and well combined.
Pour the finished gingerbread liqueur into a pretty bottle with a cap and refrigerate until ready to serve.
Storing Homemade Gingerbread Liqueur
Because this gingerbread liqueur contains milk and cream, keep it refrigerated in a tightly capped bottle. For best quality, use it within about two weeks, which is perfect for the duration of the Christmas holidays. The liqueur may separate a little while it sits in the refrigerator, so give the bottle a good shake before adding it to coffee or other drinks.
Ways to Serve Gingerbread Liqueur
My favourite way to enjoy this gingerbread liqueur is as a spiked coffee creamer. It’s also delicious in hot chocolate or a chai latte, or served over ice as an after-dinner drink.
You can also use it as a dessert topping, just like your favourite Baileys Irish Cream. Pour it over vanilla ice cream, brownies, bread pudding, or another favourite dessert.
Homemade gingerbread liqueur also makes a lovely Christmas gift. Pour it into a pretty bottle with a secure cap, add a simple ribbon or gift tag, and keep it refrigerated until you are ready to give it.
This homemade gingerbread liqueur is simple to make but still feels special enough for Christmas. Whether you add it to coffee, pour it over dessert, or bottle some up as a gift, it is a delicious way to enjoy all those warm gingerbread flavours during the holidays.
Homemade Gingerbread Liqueur
Ingredients
- 1 ½ cups half-and-half cream
- 1 can sweetened condensed milk 14 oz, 300 mL
- 6 tablespoons milk
- ½ vanilla bean
- ½ cup molasses
- 3 cups dark rum
- 3 cinnamon sticks
- 4 to 5 slices fresh ginger
- 3 whole allspice berries
- 1 whole nutmeg
Instructions
- Use a large Mason jar or clean pickle jar for infusing the rum. A regular quart Mason jar is too small once the rum and spices are added.Split the vanilla bean lengthwise with a knife and lightly crack the whole nutmeg. Add them to the jar along with the cinnamon sticks, allspice, and fresh ginger.
- Pour in the dark rum, seal the jar, and give it a good shake. Let the rum and spices sit at room temperature for 24 hours.
- Strain the rum through a fine mesh strainer lined with cheesecloth to remove the spices and ginger.
- Add the strained spiced rum, half-and-half cream, sweetened condensed milk, milk, and molasses to a blender. Blend until smooth and well combined.
- Pour the finished gingerbread liqueur into a clean bottle or bottles with tight-fitting caps and refrigerate until ready to serve.
Notes
Save this homemade gingerbread liqueur recipe for Christmas coffee, holiday drinks, or homemade gifts.
Other Homemade Liqueur Recipes
Homemade Baileys Irish Cream for Christmas
Make a batch of creamy homemade Baileys Irish Cream for the Christmas season. It is delicious added to holiday coffee, served over ice after dinner, or poured into a pretty bottle for an easy homemade Christmas gift.
Homemade Tia Maria
Make a batch of homemade Tia Maria for Christmas with rich coffee flavour and a smooth, sweet finish. Serve it over ice, add it to coffee, or pour it into a pretty bottle for a festive homemade Christmas gift.
How to Make Homemade Advocaat (Creamy Dutch Egg Liqueur)
Make a batch of rich homemade Advocaat for the Christmas season. This creamy Dutch liqueur is delicious served on its own, spooned over dessert, or poured into a pretty bottle for a special homemade Christmas gift.