Homemade Gingerbread Cream Liquor

Homemade Gingerbread Cream Liquor

Rich, smooth, packed with warming spices, you are going to love this Homemade Gingerbread Cream Liquor. Perfect for the holiday season!

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Hello everyone. I hope this week has been treating you well so far. I am doing okay, too, thanks for asking. But as this week has been extremely busy, I am going to keep it short and sweet this time. Besides, who needs a long post when something utterly delicious is involved?

I am talking about this Homemade Gingerbread Cream Liquor, as you can guess!

Some time ago I shared this Homemade Pumpkin Cream Liqueur inspired by Davorka’s Pumpkin Cream Liqueur. My friends, I am seriously hooked now! Who needs store-bought liquors when you can easily make it at home? Perhaps, in terms of money you will not see the significant difference (Although saving a couple of dollars does not sound bad at all.) However, you will be in charge of making it and adjusting the flavour and texture to your preferences.

Homemade Gingerbread Cream Liquor

Besides, this Gingerbread Cream Liquor is so easy to make. You will need to combine strong spirit (Such as rum or whiskey) with cream, sweetened condensed milk, molasses, and spices. You don’t need to use super expensive alcohol. Any good quality spirit will do. No too cheap stuff though, please!

The texture isn’t perfectly silky thanks for the added spices, so you can filter the liquor, once infused, using a fine sieve mesh.

As I said, you can (And you should!) easily adjust this recipe to your liking. Want stronger / lighter final product? Use less or more alcohol or cream. Not a huge fan of molasses? Reduce the amount, then. Prefer a sweeter variation? Add some extra condensed milk. Test, test, and test! You might be drunk by the time you are done working on the perfect proportions, but that’s the point, isn’t it? :)

And, of course, you can easily create other festive flavours. Indeed, I’ve got for you another one that I will be sharing soon. What other flavour would you like to try?

I hope you like this idea, 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.


Homemade Gingerbread Cream Liquor
Homemade Gingerbread Cream Liquor
Homemade Gingerbread Cream Liquor

Homemade Gingerbread Cream Liquor

Recipe by Ben | HavocinthekitchenCourse: Drinks


Prep time


Chilling time (recommended)



Rich, smooth, packed with warming spices, you are going to love this Homemade Gingerbread Cream Liquor. perfect for the holiday season!


  • 1 cup strong alcohol like rum, whiskey, or vodka (I used umber rum)

  • 1 cup heavy (whipping) cream

  • 1/4 cup fancy molasses

  • about 2/3 cup sweetened condensed milk (or to taste)

  • 1 tsp. cinnamon

  • 1/2 tsp. ground ginger (or more, to taste)

  • 1/4 tsp. ground allspice

  • 1/4 tsp. ground cardamom

  • 1/2 whole nutmeg, grated


  • Combine all ingredients in a blender or large shaker until smooth. Try and adjust the taste if necessary by adding more alcohol, condensed milk, or spices. Mix again. Chill for 60 minutes, although you can serve it right away. Also, you can filter the liquor using a fine sieve mesh (once infused for at least an hour) if you don’t like the feeling of ground spices in the texture.
  • Store refrigerated for up 3-4 days. Enjoy!

19 thoughts on “Homemade Gingerbread Cream Liquor

  1. Chef Mimi says:

    I have made this before! I don’t remember how the recipe varies from yours, but wow it was good. The second time I made it I made a double batch. And I do’t even like gingerbread much! Love your photos.

  2. David @ Spiced says:

    Oh, you’ve got my attention with this one, Ben! I have always loved gingerbread flavor…it just screams holidays to me. But the thought of taking gingerbread and mixing it into a bourbon cocktail? Sign me up for that!! I do think Santa approves of this recipe.
    David @ Spiced recently posted…Mushroom GravyMy Profile

    • Ben | Havocinthekitchen says:

      Hi Tandy.

      I believe fancy molasses is a term used in North America. It is a type of molasses which is significantly sweeter and most importantly, with a milder flavour. I think sometimes it is referred as cooking molasses.

      There’s another type – more traditional, called blackstrap. It is less sweet and with a stronger, salty aftertaste.

      You can use both molasses interchangeably. But as traditional molasses is more potent, the amount should be reduced. I would say, start with 1 tablespoon (Instead of 1/4 cup of fancy molasses) and then adjust accordingly.

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