Christmas gingerbread liqueur

Today I have a delicious liqueur recipe for a Christmas gingerbread liqueur for you again. This tastes really delicious, is nice to drink and has so far also convinced everyone who is not quite so into the Christmas flavors ...

Lebkuchenlikör

This delicious gingerbread liqueur tastes great on its own, as a topping for ice cream or as an ingredient for delicious desserts. I personally find it particularly delicious in latte macchiato or cappuccino. Of course I only take a small shot for it and not for breakfast either ... 😉 Although it might not be a bad idea with so much Christmas stress. 🙂 Actually I wanted to give this Christmas gingerbread liqueur as a gift, but we like it so much that we decided without further ado to try it extensively. So I'll make new ones before the holidays. Fortunately, it is quick and easy to prepare, without too many unusual ingredients. At least I always have them at home.

If this gingerbread liqueur does not suit your taste or you might want to prepare various Christmas liqueurs, I can mean you too Marzipan liqueur with white chocolate and amaretto I strongly recommend ... it tastes absolutely delicious! In any case, I can only recommend you to try this delicious recipe, whether for yourself or as a gift! ♥

Lebkuchenlikör

Christmas gingerbread liqueur ingredients

(for just under 1l)

  • 400g cream
  • 100g semi-dark or dark chocolate
  • 100g nut nougat (baking department)
  • 200g brown rum (40% alcohol)
  • 100g brown sugar
  • 50g milk
  • 1 level tbsp ginger bread spice
  • 1 egg
  • a few drops Orange oil * (Alternatively, a little grated orange peel, then possibly puree again at the end.)
  • 1 teaspoon vanilla extract * or the tip of a knife ground vanilla

Prepare gingerbread liqueur with the Thermomix:

  1. Put the chocolate and nougat in pieces in the mixing bowl, 10 sec / speed 8.
  2. Add the cream, milk, brown sugar, gingerbread spice, vanilla extract and orange oil, melt for 6 min. / 60 ° C / speed 2.
  3. Add the egg as well, 15 sec / 3.5 hour.
  4. Heat for 10 min / 75 ° C / speed 2. (TM 31: 80 ° C)
  5. Add the rum, 20 sec / speed 10.
  6. Fill into sterilized bottles while hot, close and allow to cool.
  7. It is best to let it steep for a few days and shake the bottle vigorously before enjoying.
  8. The gingerbread liqueur can be kept in the refrigerator for at least 4 weeks.

Prepare gingerbread liqueur:

  1. Finely chop the chocolate.
  2. Melt together with the cream, milk, brown sugar, gingerbread spice, vanilla extract and orange oil over a water bath or in a heated mixing bowl, stirring occasionally.
  3. Also add the egg and stir in well.
  4. Heat to approx. 75 ° C for approx. 5-7 minutes - do not boil!
  5. Add the rum and mix well.
  6. Fill into sterilized bottles while hot, close and allow to cool.
  7. It is best to let it steep for a few days and shake the bottle vigorously before enjoying.
  8. The gingerbread liqueur can be kept in the refrigerator for at least 4 weeks.
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CHRISTMAS GINGERBREAD LIQUOR

  • Yield:
    1000 g liqueur (approx.)
  • Category:
    Drinks, liqueurs
  • Cuisine:
    German - German
 piece

Ingredients

  • 400 g cream
  • 100 g Semi-dark or dark chocolate
  • 100 g Nut nougat ((baking department))
  • 200 g brown rum (40% alcohol)
  • 100 g Brown sugar
  • 50 g milk
  • 1 Tbsp gingerbread spice
  • 1 egg
  • a few drops of orange oil ((Alternatively, a little grated orange peel, then possibly puree again at the end.))
  • 1 Teaspoon vanilla extract (or the tip of a knife ground vanilla)

Instructions

PREPARATION WITH THE THERMOMIX

  1. Put the chocolate and nougat in pieces in the mixing bowl, 10 sec. | Level 8.
  2. Add the cream, milk, brown sugar, gingerbread spice, vanilla extract and orange oil, for 6 min. | 60 ° C | Melt level 2.
  3. Add the egg as well, 15 sec. | St. 3.5.
  4. For 10 min. | 75 ° C | Heat level 2. (TM 31: 80 ° C)
  5. Add the rum, 20 sec. | Level 10.
  6. Fill into sterilized bottles while hot, close and allow to cool.
  7. It is best to let it steep for a few days and shake the bottle vigorously before enjoying.
  8. The gingerbread liqueur can be kept in the refrigerator for at least 4 weeks.

CONVENTIONAL PREPARATION

  1. Finely chop the chocolate.
  2. Melt together with the cream, milk, brown sugar, gingerbread spice, vanilla extract and orange oil over a water bath or in a heated mixing bowl, stirring occasionally.
  3. Also add the egg and stir in well.
  4. Heat to approx. 75 ° C for approx. 5-7 minutes - do not boil!
  5. Add the rum and mix well.
  6. Fill into sterilized bottles while hot, close and allow to cool.
  7. It is best to let it steep for a few days and shake the bottle vigorously before enjoying.
  8. The gingerbread liqueur can be kept in the refrigerator for at least 4 weeks.

Keywords: simple, gingerbread, gingerbread spice, liqueur, nougat, nut nougat, ruby chocolate, rum, cream, cream liqueur, fast, chocolate, Thermomix, Tm31, TM5, TM6

 

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