Gingerbread Liqueur

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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!

Gingerbread Liqueur

1 large piece of ginger, enough to provide about 1/2 cup diced ginger
1 cinnamon stick, broken in half
6 whole allspice, broken
5 cloves
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

ginger
Trim the ginger of its peel. Finely chop the ginger.
ginger1

In a microwaveable bowl, add the ginger, cinnamon, allspice, cloves, and nutmeg.
ginger2

Then pour in the molasses and add the brown sugar. Give it a stir, then heat in the microwave for just a minute.
ginger3

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…

Make sure the sugar has completely dissolved. Let the mixture cool somewhat, then add the vodka, brandy, and rum.
ginger4

Stir well, then pour into a pint jar and seal. Store in a dark place for two weeks.

Verdict? Tomorrow!