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.
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, Pinterestand 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
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.
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!
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Pour 2 ounces spiced rum and 4 ounces pineapple juice into a shaker filled with ice; shake to chill. Strain into a short glass filled with ice. Garnish with a cinnamon stick.
In fact, the distilled spirits standards state that to be a spiced rum the spirit must have more than 2% of extra flavor agents. Otherwise, it is classified as “rhum arrangé” or macerated rum – a rum made from sugar cane juice mainly macerated with fruits to add flavor.
Appleton Estate Extra is a good place to start, as is Mount Gay Eclipse or Matusalem Gran Reserva; if you want something even softer but still with a nice caramel richness, Bacardi 8 works quite well, or if you want extra vanilla notes in the rum itself, go for Angostura 1919 (though you may wish to reduce or eliminate ...
A perfect blend of Caribbean rum, real Madagascar vanilla, natural flavors and spice, with notes of cinnamon, clove, dried fruit, caramelized sugar, vanilla, and honey come together to level up your taste buds with our original spice.
BACARDÍ Caribbean Spiced Rum features a balanced blend of barrel aged rum, fragrant spices and flavours of coconut and pineapple with cinnamon, vanilla and the subtle oaky char from the barrel.
Captain Morgan Original Spiced Gold and lemonade unite to create a delicious burst of citrus and spiced flavour. The zing of a squeezed lemon wedge adds the perfect finishing touch to this simple but delicious drink.
Rum is a spirit that's bursting with flavor. From the sweet notes of caramel and vanilla to the spicy kick of nutmeg and cinnamon, there's a lot going on in a glass of rum. When you drink it neat or on the rocks, you get to experience all of these flavors in their purest form. No mixers, no chasers, just delicious rum.
Try this Spiced Apple Spritz with spiced rum, sparkling apple juice (or cider), cinnamon, nutmeg and ginger. There are zillions of great summer co*cktails, but not as many Fall ones. Let me introduce you to this lovely spiced-up co*cktail called Spice Apple Spritz.
This Spiced Cranberry Rum Old-Fashioned is 1 part fancy and 2 parts delicious. It's spiked with spiced rum, hence the word “spiced” in the title, and gets shaken with my very favorite holiday ingredient: cranberry! The good folks at Food Fanatic recently celebrated 12 Days of co*cktails, and I couldn't be more giddy.
To make your own rum, dissolve sugar and molasses in hot water. Then, add yeast and let the solution ferment to convert the sugar into alcohol. As the final step, distill the rum by heating the liquid and siphoning it into a still.
Rum is a distilled alcoholic beverage made from sugarcane byproducts, such as molasses or sugarcane juice, Which can be aged in oak barrels. On the other hand, spiced rum is simply rum that has been infused with spices and other flavourings, such as vanilla, cinnamon, or nutmeg.
Spiced rum is just that: rum — usually gold or dark varieties — with spices added to it. The most common spices used are cinnamon, vanilla, cardamom and cloves, but some versions also use aniseed, nutmeg or pepper. Many brands also add some caramel for extra sweetness.
While straight rum will typically retain its flavor profile for about 2 years, the sugars and spices in a flavored rum will interact with oxygen once the bottle is opened. You may notice the color, flavor, and potency shifts within 6 months of breaking the seal on your rum bottle.
While the exact aging time can vary depending on the brand, dark rum is typically aged for several years in oak barrels. Conversely, spiced rum is usually not aged for an extended period, as the spices used in the infusion can mask any subtleties that might develop during aging.
Once opened, rum can be stored for years without going bad, unless you keep it in an unsealed bottle next to a radiator or in direct sunlight. However, even if tightly resealed, the taste and quality of rum in an opened bottle will very slowly start to change as it reacts with oxygen in the air.
The flavor profile of rum can be enhanced by aging it in oak barrels after it's distilled. But this type of aging is not the same as just storing a bottle in your cabinet. The Rum's flavor improves in the barrel because the vessel's oak matures the spirit.
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