HOMEMADE SPICED RUM is so much easier than you think, and will blow you away with all the flavor! So much tastier than buying in store. This Homemade Spiced Rum makes an awesome DIY Christmas gift!
How silly am I that I didn’t realize you could make HOMEMADE SPICED RUM right in the comfort of your own kitchen? My mind is BLOWN! I’m walking around having people call me Captain Morgan after perfecting this fun and festive recipe. It’s perfect for a cozy night at home in front of the fire or even perfect for homemade Christmas gifts. Skip the white elephant gifts and make spiced rum instead! Sip on its own or drink with a splash of coke, or go really crazy and use it in Eggnog! You can’t go wrong…except for not trying it in the first place!
Find the most fun bottle you can at the store, use that as the base for your recipe, and then fill it back up with your homemade version. You want your gifts to have a little flair don’t you? I love this bottle Mom had at home that was just perfect for our self brewing needs. All we needed were some spices and orange peel and we were in business. Maybe I should sell this goodness! It’s like gold.
This is similar to Mulled Wine except packs more of a punch. Have you tried Mulled Wine yet? If not, you should. And then you should try this Homemade Spiced Wine. You’re going to be a regular alcohol making aficionado! Think of all the cooking and cocktails you can get going with this special treat. You’ll be in business in no time. Of all the recipes I’ve made over the years (about 1000 just on this blog!), this one might be Pat’s favorite. HA!
Adapted slightly from Bon Appétit - Recipe: Martin Cate, owner of the rum-centric Smuggler's Cove bar in San Francisco, shares his spiced rum recipe below. The secret: Start with good rum, and don't over-infuse the mixture.
- 1 bottle (750 milliliters) medium-bodied aged rum. I used Plantation Barbados Rum. Other suggested rums are: El Dorado 5 Year, Mount Gay Eclipse Black or Appleton Estate V/X)
- 3 allspice berries
- 3 whole cloves
- 1 cardamom pod
- 1 cinnamon stick
- 1/8 teaspoon whole nutmeg, grated
- 5”-6” strip of orange peel (no white pith)
- ½ vanilla bean
- Garnish: Orange slices & Star Anise, optional
- Combine all ingredients except the vanilla bean in a lidded 1-quart jar.
- Split the vanilla bean lengthwise and scrape the seeds into the rum mixture and add the bean. Cover the jar tightly and shake one minute.
- Place the Spiced Rum in a dark place for 2 days. After 24 hours, shake it again.
- Strain the Spiced Rum through a fine-mesh sieve or cheesecloth into a clean bottle. Throw away the spices.
- Spiced Rum will keep indefinitely. Be sure to store in an airtight, glass container and in a dark, dry place.
Did you make this recipe?
Never Miss a Recipe!
Subscribe to have posts delivered straight to your inbox!