Homemade spiced rum is a super simple infusion that makes a great gift. The best part is you can make it just in time to use in your favorite eggnog or spiked cider recipes. I decided to keep it simple and use it in a dark and stormy. The release of the new Strong Tonic ginger is here! I love the spiciness and citrus flavor of it so much I decided my spiced rum had met the perfect companion. The beauty of making your own spiced rum is you can experiment and add the flavors you like!
Ingredients
- 1 750-ml bottle of aged rum (you can use silver rum but it won’t have too much color)
- 1 whole nutmeg
- 1 cinnamon stick
- 2 whole cloves
- 1 cardamom pod
- 4 black peppercorns
- 1 star anise
- 3 all spice berries
- 1 orange
- 1 vanilla bean
Instructions
METHOD
In a heavy dry skillet, toast the spices over medium heat until fragrant, being careful not to let them burn. Remove spices from heat and allow them to cool slightly then grind coarsely. I used a mortar and pestle. In a clean jar, add a vanilla bean sliced lengthwise, orange zest, spices and the bottle of rum. Close the jar and shake. Allow the rum to infuse for 24 hours, shaking a few times during the process. After 24 hours, strain into a clean jar and use in your favorite spiced rum cocktail. Makes a great gift!
