This is great for lighting the Christmas pudding or for cocktails. You will need to prepare the rum at least two weeks before you plan to give it away. Let’s get festive with Christmas pudding spiced rum!
- Preparation time:5 minutes, plus 2 weeks infusing
- Cooking time:3 minutes
- Makes: about 750ml
Ingredients for Christmas pudding spiced rum
70cl bottle dark rum (or bourbon)
2 vanilla pods
2 large cinnamon sticks
2 star anise
3 whole cloves
75g light brown muscovado sugar
1 Pour 100ml rum into a small saucepan. Using a small sharp knife, split the vanilla pods down their length, then add to the pan with the cinnamon sticks, star anise, cloves and sugar. Using a vegetable peeler, pare thin strips of peel from the orange and add to the pan. Slowly warm the rum over a low heat, stirring to dissolve the sugar; do not allow it to boil.
2 Pour the contents of the pan into a large, sterilised jar, then add the remaining rum. Once cool, tightly seal the lid and shake vigorously. Leave the rum in a cool, dark place and give it a good shake every day to muddle the spices.
3 After 2 weeks, strain and discard the whole spices and orange peel. Decant the rum into small new, sterilised bottles (or a larger one, if you prefer) to give to your lucky friends.
FYI: The rum can be stored in new, sterilised bottles for up to 3 weeks. Once opened, store in the fridge and use within 1 week.
Recipe from http://www.waitrose.com/christmas
So are you going to give my Christmas pudding spiced rum a whirl this festive season? I think you should!
Check out the Waitrose Cellar for festive drinks ideas.
If you are more of a gin lover, check out this gin fizz cocktail recipe.