in Drink Recipes

Gingerbread liqueur

updated

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Ingredients for 1 servings:

  • 100 g chocolate (dark chocolate)
  • 400 g cream (UHT cream)
  • 100 g powdered sugar
  • 2 tsp, leveled gingerbread spice
  • 200 ml schnapps (double grain)

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

manufactured in a flash

Heat the chocolate and cream in a double boiler. Once the chocolate has melted, mix in the powdered sugar, gingerbread spice, and cornstarch with a hand blender. Pour into hot, rinsed bottles and refrigerate. I like to pour the liqueur into plastic bottles, as it can sometimes be quite thick and is easier to get out by squeezing the bottle. The liqueur will keep for about 3 months when refrigerated and also tastes great with ice cream.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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