Author: Karon Grieve
Recipe
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!
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.
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 co*cktail 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.
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 co*cktails too
4.75 from 4 votes
Print Recipe Comment Bookmark 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
