Rum With Christmas Spices Recipes
HOMEMADE SPICED RUM RECIPE
Rich and warming and packed with flavourful spices this rum is a real winter warmer and perfect for cocktails too
Provided by Karon Grieve
Categories Drinks
Time 10m
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 163 kcal, Carbohydrate 16 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 15 g, ServingSize 1 serving
RUM WITH CHRISTMAS SPICES
From Ricardo. Perfect for my friends of Beverage Tag game :) You can use this rum with fruit cakes. You can try to do a rum and coke with this rum.
Provided by Boomette
Categories Beverages
Time 5m
Yield 1 1/2 cups
Number Of Ingredients 7
Steps:
- In a jar of about 2 cups, mix all ingredients. Close hermetically. Let macerate about 1 week at room temperature.
- Strain. Keep the orange and lemon zest to garnish glasses.
- Serve on ice.
Nutrition Facts : Calories 602.4, Fat 1.3, SaturatedFat 0.9, Sodium 10, Carbohydrate 19.7, Fiber 0.8, Sugar 18.8, Protein 0.2
CHRISTMAS RUM PUNCH
A dash of seasonal cinnamon ensures this refreshing rum punch recipe from Locanda Verde bartender Naren Young will be a welcome addition to any holiday party. Also Try: Horse and Carriage Punch
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Number Of Ingredients 12
Steps:
- Fill a 2-cup container with water and add lime slices, apple wedges, and cranberries; cover and transfer to a freezer. Freeze until solid.
- In a large punch bowl, mix together sugar and lime juice until dissolved. Add rum, Grand Marnier, Amaretto, and apple juice. Transfer to refrigerator until ready to serve.
- Add ice and top with sparkling water. Garnish with lime slices, orange slices, apple wedges, and cinnamon; serve.
BUTTERED RUM CHRISTMAS CAKE
Mix dried fruit, nuts, cranberries and maple syrup on Stir-up Sunday for this crowd-pleasing Christmas cake that improves as it keeps
Provided by Jane Hornby
Categories Afternoon tea, Dessert, Treat
Time 3h45m
Number Of Ingredients 15
Steps:
- Start with the fruit. Pour the apple juice into a saucepan and bring to a simmer. Add the butter, let it melt, then take off the heat and add the syrup and rum. Put the mixed fruit and cranberries into a large bowl, pour over the hot rum mix, then cover tightly with cling film and leave overnight.
- The next day, heat oven to 160C/140C fan/gas 3. Grease and double-line a 20cm round, deep cake tin with non-stick baking parchment. Beat the butter and sugar together until creamy and pale, then gradually beat in the eggs until light and fluffy. If the mix starts to split or look lumpy, add 1 tbsp of the flour and keep beating. Sift in the flour, spices and ¼ tsp salt, and fold in using a large spoon. Fold in the orange zest, nuts, soaked fruit and soaking liquid.
- Spoon the batter into the tin, level the top, then make a slight dimple in the middle using the back of the spoon. Bake for 1 hr 30 mins, then reduce oven to 140C/120C fan/gas 1 and bake for a further 1 hr 45 mins or until it has risen, is a dark golden colour and a skewer inserted into the middle of the cake comes out clean. Put the tin on a cooling rack and leave until warm.
- To feed the cake the first time, use a cocktail stick to poke all over the top of the warm cake. Stir together the rum and maple syrup, then slowly spoon over the cake. Cool completely, then remove the baking parchment, wrap loosely in clean baking parchment and store in an airtight tin. Feed the cake every week to 10 days until you decorate it.
- To cover, ice and decorate your cake, see 'goes well with' for instructions on how to make our Midwinter candle cake, Sparkly bauble cake or Sparkling snowfetti cake.
Nutrition Facts : Calories 421 calories, Fat 16 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 50 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
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