Homemade Gingerbread Cream Liqueur

• Produce

  • 30 g Crystallised ginger
  • 20 g Ginger, fresh

• Baking & Spices

  • 10 Cloves
  • 100 g Muscovado sugar, dark
  • 4 inch Stick cinnamon
  • 1/2 tsp Vanilla extract

• Dairy

  • 60 ml Condensed milk, sweetened

• Beer, Wine & Liquor

  • 125 ml Ginger infused rum
  • 500 ml Rum, dark

• Other

  • 125ml double (heavy cream - see notes

Found on littlesugarsnaps.com

Description

Ingredients

• 500ml/ 2 cup dark rum
• 20g/ 3/8 cup fresh ginger
• 30g (about eight 1cm cubes) crystallised ginger
• 100g/ 1/2 cup dark muscovado sugar
• 10 cloves
• 4 inch stick cinnamon
• 1/2 tsp vanilla extract
• 125ml/ 1/2 cup ginger infused rum
• 125ml double (heavy) cream - see notes
• 60ml condensed milk (sweetened)

Directions

• 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
• 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