homemade spiced rum recipe
Rich and warming and packed with flavourful spices this rum is a real winter warmer and perfect for cocktails too
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.
Serving information is taken as a shot glass.
This will keep in a cool dark place for up to a year.
Calories: 163kcalCarbohydrates: 16gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 1mgPotassium: 5mgFiber: 1gSugar: 15gVitamin C: 1mgCalcium: 6mgIron: 1mg
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