This Homemade Spiced Rum is a delightful and aromatic infusion that’s perfect for the holiday season – a simple yet impressive DIY project that transforms ordinary rum into a festive spirit.
Preparation time
less than 30 mins
Cooking time
less than 10 mins
Serves
Makes 700ml/1¼ pint
By Helen McGinn
From Saturday Kitchen
Equipment
- Small saucepan
- Stirring spoon
- Clean jar with lid
- Bottles for decanting
Ingredients
- Dark rum: 700ml/1¼ pint
- Light brown muscovado sugar: 50g/1¾oz
- Vanilla pod: 1, split lengthways with a knife
- Star anise: 1
- Cinnamon sticks: 2
- Whole cloves: 3
- Orange peel: from 1 orange, cut into thin strips
Method
- Pour 100ml/3½fl oz of the rum into a small saucepan over low heat.
- Add sugar, vanilla pod, star anise, cinnamon, cloves, and orange peel to the pan.
- Heat gently, stirring slowly, until the sugar dissolves. Do not allow it to boil to preserve the alcohol content.
- Pour the mixture into a clean jar.
- Add the remaining rum to the jar.
- Shake the jar well.
- Continue to shake the jar daily for at least a week, or longer if possible, to infuse the flavors.
- After infusion, decant the spiced rum into a clean bottle or smaller bottles if giving as gifts.
Serving Suggestions:
- Pour over Christmas pudding
- Sip neat
- Mix with ginger beer, lots of ice, and garnish with half a slice of orange for a spiced rum and ginger beer cocktail