Homemade Gingerbread Liqueur
A rich and creamy homemade gingerbread liqueur made with dark rum, molasses, vanilla, ginger, and warm Christmas spices. Delicious in coffee, hot chocolate, or served over ice.
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
Keep homemade gingerbread liqueur refrigerated and use within about two weeks. The liqueur may separate slightly while it sits, so shake the bottle well before serving.
Serve it in coffee, hot chocolate, or chai, over ice as an after-dinner drink, or drizzle it over vanilla ice cream and other desserts.
Yield: About 6 cups.