Gingerbread Cream Liqueur

A smooth after-dinner tipple or add a dash to coffee or hot chocolate for some boozy indulgence.

Hands-on time 15min,
plus (overnight) infusing. Cooking time about 15min. Makes 1.1 litre

75g light muscovado sugar

30g fresh root ginger, peeled and finely sliced

3 cinnamon sticks

350ml whiskey or vodka

397g tin condensed milk

300ml single cream

1 In a small pan (that has a lid) over low heat, stir the sugar and 200ml water until the sugar dissolves. Add the ginger and cinnamon, turn up the heat and bring to the boil. Cover, turn down the heat and simmer gently for 10min.

2 Remove pan from heat, stir in the whiskey or vodka and re-cover. Set aside to infuse at room temperature for at least 6hr, ideally overnight.

3 Empty the condensed milk into a large jug, then gradually whisk in the single cream, until smooth. Strain in the infused alcohol through a fine sieve (discard the spices), add a large pinch of salt and whisk to combine.

4 Decant into sterilised bottles (see GH Tip p178), using a clean funnel if needed. Chill well before serving.

PER 25ML SERVING 55cals, 1g protein, 1g fat (0.5g saturates), 7g carbs (7g total sugars), 0g fibre

TO STORE Keep chilled for up to 1 month. To serve, shake well to recombine as the cream naturally rises to the top but will mix back in.