Ingredients
- 1 tsp. ground ginger
- Tiny pinch nutmeg
- ¼ tsp. each cardamom and clove
- ⅛ tsp. each ground black pepper, allspice, cinnamon, and table salt
- 2 tbsp. vanilla extract
- 1 tsp. molasses (cannot be replaced, is a crucial part of the gingerbread flavor)
- 2 tsp. apple cider vinegar
- 1 tbsp. brown sugar
- 12 oz. dark or spiced rum (any alcohol can be subbed, but rum was the best)
Instructions
Add all ingredients to a food safe, clean 16 oz. mason glass jar with a lid and shake vigorously for 2-3 minutes to start infusing the ingredients into the liqueur.
This liqueur can be served immediately, and will deepen in flavor over time. It is better to allow it to rest for a few minutes for the spices to sink to the bottom of the jar before serving, for best infusion, do not remove spices.
It is shelf stable for six months.
This recipe was provided by Lani Fox. Lani is the founder of Rosemallow Artisanal, which makes the sophisticated adult treat of artisanal marshmallow truffles, or Rosemallows as they’re referred to. Lani has been growing food since she was a child. Cooking has also always been an important part of her life. After making marshmallows for her kids during the pandemic, Lani then created her artisanal marshmallows, usingeither grass fed gelatin, kosher fish gelatin, or plant based. Many of the ingredients are also locally sourced and some even grown in her own garden.