Candy Cane Cream Liqueur

Candy Cane Cream Liqueur

This Candy Cane Cream Liqueur is a festive cocktail with a traditional candy cane flavour. Perfect for the holiday season!

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Candy Cane Cream Liqueur

Hello everyone. Happy Friday! And it’s happy indeed. Why? Because another Friday – another cocktail! Hmmm do I sound like a person with a drinking problem? While I don’t have a drinking problem, I am always happy about sharing a delicious cocktail. Especially because recipe development requires a lot of tasting. Ooo just shut up, Ben and have your cocktail LOL

Jokes apart, who does not like a wonderful holiday-infused drink or two? I have already shared few seasonal ideas with you.

Festive Cocktail Ideas

Cranberry Orange Cocktail

Gingerbread Cream Liquor

Gingerbread Cocktail

And it’s time for another seasonal flavour. Candy cane. Of course I could have simply added a few drops of peppermint extract; however, I wanted something different when was planning the recipe. So I opted for infusing the alcohol with really candy cane. By the way, I had just made and tasted this recipe, when Mimi shared the recipe for Peppermint Vodka Cocktail using the same approach. But it was also Katherine who shared Peppermint Vodka Cocktail last year (Which I indeed missed!) Great minds! :)

Even though this might be not too innovative idea after all, we can all agree it’s delicious!

Candy Cane Cream Liqueur

You can totally play with candy cane varieties. I opted for traditional green-red-white, and the colour turned quite pretty! For this recipe, you will need to combine a part of alcohol with the crashed candy cane in a jar and let it stay for overnight (or longer), shaking 2-3 times. I was surprised most of the candy had dissolved! And of course, you can play with the ratio, too. For infusing, I combined about 2/3 cup of crashed candy cane with one cup of alcohol. I just wanted a really concentrated base to be able to play with the flavour and concentration.

When it comes to homemade cream liquor, the best part is that it’s so easy to adjust by adding less or more of alcohol, cream, or sweetener.

And you can see that foamy situation on top. Honestly, I have no idea about it (I’ve made such liquors few times, and I never had real foam.) It’s probably some kind of chemical reaction between candy cane and alcohol. Anyway, it was absolutely safe, and we were perfectly fine after consuming the liquor.

So I hope you like this cocktail, and you will give it a try. If you make it, let me know in this post or send me an Instagram message or share you photos adding the hashtag #havocinthekitchen.


Candy Cane Cream Liqueur
Candy Cane Cream Liqueur

Candy Cane Cream Liqueur

Recipe by Ben | HavocinthekitchenCourse: Drinks


Prep time


Cooking time


Infusing time


Chilling (recommended)



This Candy Cane Cream Liqueur is a festive cocktail with a traditional candy cane flavour. Perfect for the holiday season!


  • 2/3 cup crashed candy cane

  • 1 cup strong spirit such as rum, whiskey, or bourbon + you might need up to 1/4 cup more, for a stronger version

  • 1/2 cup cream cream 18 %

  • 2/3 cup whipping (35%) cream

  • 1/2 to 2/3 cup sweetened condensed milk


  • In a jar combine the crushed candy cane and 1 cup of the alcohol. Close and shake vigorously. Leave it at least for a couple of hours or preferably overnight. If you have an opportunity, shake the jar 1-2 times during that time. I left the jar for the overnight, and in my case the candy cane had mostly dissolved (Especially after the last shake), with some sediment. That will also depend on how long have you been infusing it (Just 2-3 hours might result in a significant amount of sediment.) Optionally, filter the alcohol using a fine sieve.
  • For the liqueur, combine all ingredients in a blender or large shaker until smooth. Try and adjust the taste if necessary by adding more alcohol, condensed milk, cream, or even a few drops of peppermint extract (Although the flavour should be already quite strong!)
  • Chill for at least 1 hour, although you can serve it right away. Homemade cream liquor can be refrigerated up to a week, but I always prefer to use it within 2-4 days. Enjoy!

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