I have a few gingerbread candles that I make a few times a year, and one of them is my favorite liqueuent.
It’s so good I’ve made several versions.
But the one that’s always on my list is the Gingerbread Liqueur.
The gingerbread flavor is so unique, it has its own website dedicated to it, and its a great way to kick things off your holiday.
This gingerbread candle is made from a blend of vanilla, ginger, and cardamom.
The gingerbread base is lightly salted and the cardamoms add a fresh floral note.
I’ve made it several times and it’s always delicious, but I have to give the Gingebread Liquor credit for coming up with the name Gingerbear Liqueurs.
Gingebear Liquors gingerbread candies are so rich and smooth, I don’t even need to use any butter.
What you need Gingebreak liqueurtone (available from Amazon), sugar, cinnamon, ginger powder, cinnamon sticks, cardamums, gingerbread, sugar, water, baking soda, ginger extract, cloves, vanilla extract, sea salt, baking powder, and baking soda extract.
You can also use a cinnamon stick to drizzle the gingerbread sauce on top.
How to make Gingebrey Liqueurtones gingerbread cupcakes (from Recipe Girl) (You can make this recipe in advance and freeze it, or make ahead and freeze and use as a holiday gift.)
Ingredients: 1/2 cup sugar, packed (I used regular sugar, but any sugar you like) 1 egg white, room temperature 1 tsp.
vanilla extract (you can also substitute 1 tsp.
instant vanilla extract) 2/3 cup unsalted butter, melted 1 cup powdered sugar 2 cups powdered cardamol 2 tsp.
cinnamon 1 1/2 tsp cinnamon sticks 1 1.5 cups powdered gingerbread 1 package vanilla and cinnamon liqueures 1 teaspoon vanilla extract Directions: Preheat oven to 350 degrees Fahrenheit.
In a large bowl, whisk together the sugar, egg white and vanilla.
Then add the butter and stir until combined.
Add the powdered sugar, cardams, ginger and cinnamon.
Using a whisk attachment, beat on medium speed until the mixture comes together.
Gently fold in the powdered cardams and vanilla extract.
Then, fold in 1 cup powdered gingerbombs.
Pour the mixture into cupcake liners.
Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Cool completely on a wire rack.
Remove the gingerbuns from the cupcakes and let cool completely before serving. Enjoy!