Well, it is that time of year after all. With pumpkins, cranberries and sugar plums dancing in my head. So many fabulous flavors to enjoy during the holidays. Eggnog is another favorite of mine. Less favorite is gingerbread. I don’t dislike it, it’s just not part of the top ten on my holiday favorite foods and flavors.
However, I happened to have come across a gingerbread liqueur from a blog last year, and I’ve been saving it until now. For once, I actually know from whose blog this recipe came – it’s from Boozed and Infused!
As always, since you’d have to point a gun at me to follow a recipe to the letter, I changed things up slightly. I just can’t help myself.
So here’s what I did; you can check out the original recipe on Alicia’s blog!
1 large piece of ginger, enough to provide about 1/2 cup diced ginger
1 cinnamon stick, broken in half
6 whole allspice, broken
Good sprinkle fresh nutmeg
1/4 cup molasses
1 heaping tablespoon brown sugar
1/2 cup coffee-infused vodka
1/2 cup brandy
1/4 cup spiced rum
I would have actually added all of the just-used ingredients to a mini blender and emulsified them, but my stupid Magic Bullet wasn’t working properly. It should still work out just fine, however. Although the liqueur might have been “done” after only one week instead of two…
Stir well, then pour into a pint jar and seal. Store in a dark place for two weeks.