Spicy gingerbread vodka

Name: Spicy gingerbread vodka
Yield: Makes 1 litre
Cuisine: British recipes
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

Published: 24 Nov 15
Updated: 10 Oct 24

Test kitchen approved

Debbie Major’s flavoured gingerbread vodka recipe, made with ginger, cinnamon, vanilla and cloves, makes a perfect edible gift to give at Christmastime.

Makes 1 litre
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

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.

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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Spicy gingerbread vodka

Ingredients

Method

Nutrition

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