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Home » Homemade Liqueurs and Infusions » Homemade Spiced Rum Recipe

Homemade Spiced Rum Recipe

Author: Karon Grieve Published : September 2012

Recipe
spiced rum by larderlove

How to make your own homemade spiced rum. It’s so much better than store-bought spiced rum and packed with so much flavour, it’s a real winter warmer!

spiced rum in glass with spices around the glass

A reader recently emailed asking for a good recipe for Spiced Rum so I thought I’d share mine here.

I’ve just been making a new batch for Christmas prezzies. OMG did she mention the C word, oh yes she did! Come on ladies (and gentlemen too of course!) let’s get started making some gorgeous goodies for the festive season.

After all, some things take time to mature and get better with age (like us ladies for example) so now is the time to embrace the C word and get cracking for Christmas.

Spiced Rums are available in the shops and of course, some are better than others. All are more expensive than ‘normal’ rum so making your own spiced rum saves money and means you are completely in charge of what goes in there so can make your own choices.

What type of rum to use?

I use dark rum (the golden coloured stuff) not the white or Bacardi rum as the dark rum has a deeper richer flavour and goes best with the spices in this spiced rum recipe.

A bit like the difference between white sugar and a rich brown sugar.

spiced rum in glass with spices beside

Ingredients for spiced rum

  • 1 bottle/750ml of dark/golden rum
  • 2cm/1″ piece of fresh ginger
  • 1 vanilla pod
  • 2 cinnamon sticks
  • 1 star anise
  • 4 cardamom pods
  • 2 cloves
  • 1/2 teaspoon ground nutmeg
  • 2 all-spice berries
  • Zest from half an orange (use an unwaxed orange but if you can’t get one then get a ‘normal’ orange and scrub with warm soapy water and nail brush and then rinse thoroughly and dry)
  • 250g/1 cup of sugar

Here’s how to make your own spiced rum;

I use a large kilner jar for this, make sure jar is sterilised first.

  • Put all your spices into the jar and add the rind of the orange, remember you only want the zesty outer peel not the bitter white pith.
  • Bash the ginger to release juices and add to jar.
  • Add the sugar and pour on that golden rum.
  • Seal the jar and give it a good shake. Put in a cool dark cupboard and shake every day for the first few days to get the sugar to dissolve completely.
  • After this leave it in there to mature and infuse and become all gorgeous and spicy, 1-2 weeks max.
  • Pour the rum through cheesecloth or kitchen towels/coffee filter into a jug and decant into a pretty bottle and label.

Serving ideas

This homemade spiced rum makes a great wee foodie gift.

Serve it straight as a shot or over ice.

Spiced rum is perfect for cocktail making.

Add some to your Christmas pudding or Christmas cake recipes for that added kick of flavour and booze.

Add a dash of spiced rum to a mug of coffee or hot chocolate on a chilly winter day.

larder links

Looking for more homemade hooch recipes? Then check these out before you go;

How to make Kalua coffee liqueur

Homemade Baileys Irish cream liqueur

How to make Christmas bitters

Golden vanilla vodka

Rhubarb and ginger gin

How to make rosemary wine

Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.

Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.

homemade spiced rum recipe

Karon Grieve
Rich and warming and packed with flavourful spices this rum is a real winter warmer and perfect for cocktails too
4.75 from 4 votes
Print Recipe Comment Bookmark Saved! Pin Recipe
Prep Time 10 minutes mins
Total Time 10 minutes mins
Course Drinks
Cuisine British
Servings 17 servings
Calories 163 kcal

Ingredients
 

  • 750 ml dark/golden rum
  • 2 cm piece of fresh ginger
  • 1 vanilla pod
  • 2 small cinnamon sticks
  • 1 star anise
  • 4 cardamom pods broken
  • 2 cloves
  • 1/2 tsp crushed nutmeg
  • 2 allspice berries
  • 1/2 orange zest only
  • 250 g sugar
Metric – US Customary

Instructions
 

  • Put all your spices into the jar and add the rind of the orange, remember you only want the zesty outer peel not the bitter white pith.
  • Bash the ginger to release juices and add to jar.
  • Add the sugar and pour on that golden rum. Seal the jar and give it a good shake. Put in a cool dark cupboard and shake every day for the first few days to get the sugar to dissolve completely.
  • After this leave it in there to mature and infuse and become all gorgeous and spicy, 1 week or 2 at most is enough.
  • Pour the rum through cheesecloth or kitchen towels/coffee filter into a jug and decant into a pretty bottle and label.

Notes

Serving information is taken as a shot glass.
This will keep in a cool dark place for up to a year.

Nutrition

Calories: 163kcalCarbohydrates: 16gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 1mgPotassium: 5mgFiber: 1gSugar: 15gVitamin C: 1mgCalcium: 6mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I’m using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Tried this recipe?Mention @LarderLove or tag #LarderLove

Filed Under: ALL RECIPES, Homemade Liqueurs and Infusions

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Comments

  1. Ann says

    September 30, 2012 at 9:10 pm

    Your recipe for Spiced Rum sounds absolutely delicious Karon and I’d love to give it a try but my husband doesn’t like rum and it would take me a long time to work through a whole bottle on my own (although I would give it my best shot, of course!)Do you think brandy would be a good alternative?
    Ann x

    Reply
    • Karon Grieve says

      October 7, 2012 at 4:49 pm

      Try it with brandy as it has a good deep flavoutr already to host the spices.
      All best
      K x

      Reply
  2. James says

    January 29, 2016 at 1:31 pm

    I love spiced rum, but was given a non-spiced bottle for Christmas. Could I use ground All Spice, instead of berries? If so would 1/4-1/2 tsp be best?

    Thank you

    Reply
    • Karon Grieve says

      February 1, 2016 at 8:59 am

      Hi James,
      Sorry for delay in repying. Don’t use allspice powder you need the whole spices. Using powdered spices just clouds the drink and you can’t get all the grittiness out.
      K x

      Reply
  3. Dave says

    December 3, 2021 at 6:12 pm

    Oops! I think I put this comment in the wrong place – Hello Karen, its Dave again, I am on to your rum recipe now, pear liqueur is all underway. Thank you for these GREAT recipes. I am facing a similar problem to and earlier comment – I have been in three supermarkets and all the ingredients are a doddle to get except one! All Spice Berries! What can I use in place of those please or where can I get them from, or if I leave them out would it make much of a difference? Thank you, gee, who knows I might even get around to ALL of your great recipes.

    Reply
    • Karon Grieve says

      December 6, 2021 at 8:53 am

      Hi Dave
      I sent you a photo of the allspice so hope you have managed to find some. You can miss it out if you can’t get it. So glad you are enjoying my recipes.
      K

      Reply
  4. Terry says

    January 26, 2021 at 9:04 pm

    Have you ever tried this with a quality white rum?

    Reply
  5. Karon Grieve says

    January 27, 2021 at 10:01 am

    Hi Terry
    I used a dark rum as it says in the recipe, I haven’t tried it with a white rum myself. I like the flavour and depth of the dark rum and it works really well with the spices.
    K

    Reply

Trackbacks

  1. Fall Inspired Spirit Infusions - Citywide Deals says:
    September 23, 2014 at 12:38 am

    […] you like more spice than fruit in your cocktails, this Spiced Rum recipe sounds like just the […]

    Reply
  2. Recipe: Hot Spiced Buttered Rum – in an instant | Very Berry Handmade says:
    November 21, 2015 at 8:33 pm

    […] and is great to play around with to create your own flavours, but it can take from 24 hours to 5-6 weeks, depending on which method you choose, and what to do if you want buttered rum right […]

    Reply

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