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.
Serving ideas
This homemade spiced rum makes a great wee foodie gift.
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!
Tried this recipe?Mention @LarderLove or tag #LarderLove
Once traditional white rum is distilled, spices and molasses are added, and then it is aged in oak barrels. In addition, it is important to clarify that spiced rum does not have to be spicy, although on some occasions both characteristics can be given.
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.
Sailor Jerry is widely available and instantly recognizable from the iconic hula girl tattoo on the bottle's label. This is a dark rum flavored with a blend of spices, with strong notes of vanilla and cinnamon. It's also bottled at 92 proof, which makes this really stand out in any rum co*cktail.
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.
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.
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 ...
There is evidence to suggest that moderate alcohol consumption, including rum, may have a positive impact on cardiovascular health. It can raise HDL (high-density lipoprotein) or "good" cholesterol, potentially reduce the risk of heart disease, and improve blood vessel function.
Add rum, seal, and shake for 30 seconds. Add cinnamon, cloves, lime and sugar. Shake, seal and store for 24hrs in fridge and taste after 12hrs. Strain liquid through cheesecloth, squeezing to extract excess liquid.
Today, most rums are made from molasses. While some rum distilling recipes call for molasses, others prefer making rum with unrefined cane sugar products such as panela and even sugarcane juice.
Blackstrap Molasses is flexible, used for both rum creation, and color enhancement and flavoring of fermented malt beverages. Produced during the refining of pure, non-GMO sugar cane, the resulting Blackstrap Molasses is the final by-product.
BACARDÍ Oakheart Spiced Rum® has won against Captain Morgan Original Spiced Rum®, as the result of a national taste test. This month, BACARDÍ unveiled a new brand campaign igniting a cannon of excitement across the country in celebration.
Fruit juice is a great idea, and I would suggest apple juice in particular. The spices in Captain Morgan - and other spiced rums - would go well with apple in my opinion. A hot apple cider with spiced rum would make a great holiday drink on a cold evening!
The citrus element complements both the sweetness of the Sprite and the warm, complex flavors of the spiced rum. For an extra touch of spice, a cinnamon stick or a pinch of grated nutmeg can also enhance the drink's overall appeal.
Usually, rum and cola co*cktails use a light white rum that's great for mixing, such as BACARDÍ Superior – but you can use BACARDÍ Spiced rum for that perfect remix.
One of our favorite go-to styles for rum and co*ke is spiced rum. There's something deliciously contradictory about an ice-cold drink that warms you up, and spiced rum in a frosty rum and co*ke does just that. Koloa Kaua'i is one of our favorite choices for something spiced to pair with your favorite cola.
Introduction: My name is Aron Pacocha, I am a happy, tasty, innocent, proud, talented, courageous, magnificent person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
