Sweet nougat and fragrant spices give the creamy gingerbread liqueur a wonderfully Christmassy aroma.
Make liqueur yourself
Whether fruity or creamy – homemade liqueur tastes delicious and is a popular gift from the kitchen. Depending on the type of liqueur, the main ingredients are fruit, cream, sugar, and high-percentage alcohol of your choice. Rum and brandy go best with gingerbread liqueur with nut nougat cream and Christmas spices. The high alcohol content ensures that the gingerbread liqueur can be kept for at least four weeks.
What is actually in gingerbread spice?
The popular spice mixture is simply indispensable in Advent and Christmas. It contains spices such as cinnamon, cloves, allspice, ginger, cardamom, nutmeg, and coriander and is not only used to season gingerbread, but also for other Christmas cookies, desserts or drinks but also gives savory dishes such as red cabbage a great aroma.
- 400 g Nut nougat cream
- 1 tbsp Gingerbread spice
- 250 g powdered sugar
- 500 ml brown rum
- 200 ml Brandy
- 400 g Whipped cream
- Put the nut nougat cream, seasoning, and powdered sugar in a tall mixing bowl. Gradually stir in rum, brandy, and cream. Chill the mixture overnight.
- The next day, fill the gingerbread liqueur into clean, hot-rinsed bottles. The liqueur can be kept in the refrigerator for at least 4 weeks.