Spicy gingerbread vodka
- Published: 24 Nov 15
- Updated: 10 Oct 24
Debbie Major’s flavoured gingerbread vodka recipe, made with ginger, cinnamon, vanilla and cloves, makes a perfect edible gift to give at Christmastime.
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Makes 1 litre
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Hands-on time 20 min, plus 4 days infusing
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Ingredients
- 75g fresh ginger, finely chopped (no need to peel)
- 75g crystallised ginger, chopped
- 2 x 7cm cinnamon sticks
- 10 cloves
- ½ vanilla pod, split lengthways
- 100g light soft brown or light muscovado sugar
- 1 tsp black treacle
- 1 litre vodka
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Method
- Put all the ingredients into a large airtight jar. Give it a stir and leave it to infuse in a cool, dark place for 4 days, giving it a shake twice daily.
- Strain the vodka into a bowl through a sieve lined with a double layer of muslin (discard the flavourings).
- Pour the finished vodka into bottles or decanters, seal, then store in a cool, dark place until needed.
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- Recipe from November 2015 Issue
Nutrition
Nutrition: per serving
- Calories
- 286kcals
- Fat
- 0.1g (no saturated)
- Protein
- 0.2g
- Carbohydrates
- 15.5g (15g sugars)
- Fibre
- 0.3g
delicious. tips
Make the gingerbread vodka 1-2 months in advance. If you leave the vodka to infuse for longer than 4 days (step 1), the spice flavours will become stronger.
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This really improves with age. A year and a half after I made it I think it tastes much better. Delicious!
I made this last November and was lovely then, however I left lots complete with ingredients in the large kinder jar until about a month ago, I put some in a hip flask and took it hunting, it was passed around and went down a storm. I now have orders for it..! It was” Delicious”
Just one word – amazing :p
This is a really nice drink that would make a great Digestif with the Ginger in it. Very warming and not too sweet. I think I may pour it over a little cinnamon sugar to up the cinnamon flavour for when I have a sweet sticky moment!! Lovely.