Homemade Spiced Rum Recipes

HOT SPICED BUTTERED RUM

Hot Spiced Buttered Rum image

Provided by Food Network Kitchen

Time 10m

Yield 4 servings

Number Of Ingredients 9

Ingredients

4 tablespoons unsalted butter, softened
2 tablespoons light brown sugar
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
3 cups unsweetened pineapple juice
4 fluid ounces dark rum
4 long cinnamon sticks

Steps:

In a small bowl mix the butter with the sugar, vanilla, cinnamon, allspice, and nutmeg until thoroughly combined.
Warm the pineapple juice in a medium saucepan until very hot, but not boiling. Remove from the heat and whisk in spiced butter until combined. Divide the rum among 4 mugs. Pour the pineapple juice into the mugs. Drop a cinnamon stick into each mug to use as a swizzle stick. Serve.

SPICED RUM NO. 5

Spiced Rum No. 5 image

Provided by Martin Cate

Categories Rum Alcoholic Marinate Cocktail Party Orange Spice Vanilla Spirit Anise Cinnamon Clove Nutmeg Cardamom Bon Appétit Drink

Yield Makes 3 1/3 cups

Number Of Ingredients 9

Ingredients

1 bottle (750 milliliters) medium-bodied aged rum
3 allspice berries
3 cloves
1 cardamom pod
1 segment of a star anise pod
1/2 cinnamon stick
1/8 teaspoon freshly ground nutmeg
4x1" strip of orange peel (no white pith)
1/2 vanilla bean

Steps:

Combine 1 bottle (750 milliliters) medium-bodied aged rum (such as El Dorado 5 Year, Mount Gay Eclipse Black, or Appleton Estate V/X), 3 allspice berries, 3 cloves, 1 cardamom pod, 1 segment of a star anise pod, 1/2 cinnamon stick, and 1/8 teaspoons freshly ground nutmeg in a lidded 1-quart jar. Twist a 4x1" strip of orange peel (no white pith) just above the mixture to release some of its oils; add peel to jar. Split 1/2 vanilla bean lengthwise; scrape seeds into jar and add bean. Cover jar tightly; shake to combine. Let sit in a dark place for 2 days, shaking once after first day. Strain mixture through cheesecloth or a fine-mesh sieve into a clean bottle; discard spices. Will keep indefinitely if sealed tightly and stored in a dark, dry place.

SPICED RUM SAUCE

Spiced Rum Sauce image

Spiced rum is a sweetened version of the popular spirit flavored with such spices as vanilla, cinnamon, and nutmeg. This sauce would also be sublime served over ice cream. This recipe is an accompaniment for Bread Pudding with Spiced Rum Sauce.

Categories Sauce Rum Dessert Side Fall Cinnamon Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 1 1/2 cups

Number Of Ingredients 5

Ingredients

1 cup (packed) golden brown sugar
1/2 cup (1 stick) unsalted butter
1/2 cup whipping cream
2 tablespoons spiced rum or dark rum
3/4 teaspoon ground cinnamon

Steps:

Stir brown sugar and butter in heavy medium saucepan over medium heat until melted and smooth, about 2 minutes. Add cream, rum, and cinnamon and bring to simmer. Simmer until sauce thickens and is reduced to 1 1/2 cups, about 5 minutes. Serve warm. (Can be prepared 2 days ahead. Cover and refrigerate. Bring to simmer before serving.)

EGGNOG (SPIKED WITH RUM)

Eggnog (Spiked with Rum) image

I was really never a fan of eggnog... until a friend gave me this proven recipe. It's simply the best! It's rich and creamy, just like melted vanilla ice cream. This makes almost a gallon and packs a punch... so drink responsibly.

Provided by Donna Fair

Categories Drinks Recipes Eggnog Recipes

Time 8h15m

Yield 16

Number Of Ingredients 6

Ingredients

12 eggs, separated
3 cups white sugar, divided
16 fluid ounces dark rum (such as Captain Morgan® Spiced Rum)
1 teaspoon ground nutmeg
2 cups heavy whipping cream
1 quart half-and-half

Steps:

Mix egg yolks, 2 cups sugar, rum, and nutmeg together in a large bowl. Cover with plastic wrap and refrigerate 8 hours to overnight to "cure."
Beat egg whites and remaining 1 cup sugar in a bowl using an electric mixer until firm peaks form. Fold in heavy cream. Fold in the egg yolk mixture. Beat in half-and-half until well combined. Pour into lidded jars or containers, refrigerate, and shake before serving.

Nutrition Facts : Calories 444.7 calories, Carbohydrate 41.3 g, Cholesterol 202.5 mg, Fat 21.7 g, Protein 7.1 g, SaturatedFat 12.4 g, Sodium 88.8 mg, Sugar 37.9 g

HOT SPICED BUTTERED RUM

Hot Spiced Buttered Rum image

Provided by Sunny Anderson

Categories beverage

Time 15m

Yield 4 servings

Number Of Ingredients 7

Ingredients

4 tablespoons unsalted butter, softened
2 tablespoons light brown sugar
1 teaspoon pure vanilla extract
1 teaspoon pumpkin pie spice
3 cups unsweetened pineapple juice
4 ounces dark rum
4 long cinnamon sticks

Steps:

In a small bowl mix the butter with the sugar, vanilla, and pumpkin pie spice, until thoroughly combined.
Warm the pineapple juice in a medium saucepan until very hot, but not boiling. Remove from the heat and whisk in spiced butter until combined. Divide the rum among 4 mugs. Pour the pineapple juice into the mugs. Drop a cinnamon stick into each mug to use as a swizzle stick. Serve.

SPICED RUM

Spiced Rum image

This makes a great Chrismas gift, or birthday gift. It is easy, and the taste is out of this world! I will never buy Cap'n Morgans again. This is definitely spicy, you can alter the amount of serranos to taste. The recipe is attributed to Robert Parzick.

Provided by TJW2725

Categories Beverages

Time 5m

Yield 1 bottle, 20 serving(s)

Number Of Ingredients 6

Ingredients

750 ml good dark rum
1/4 cinnamon stick
1/2 vanilla bean, split in half lengthwise
9 whole cloves
5 allspice berries
4 serrano peppers (for aesthetic purposes, if you want it spicier, add 8 serranos) or 4 jalapeno peppers, split in half, seeds removed (for aesthetic purposes, if you want it spicier, add 8 serranos)

Steps:

Put all the ingredients in the bottle of rum, you may have to remove some to make room for the solids.
Let steep a minimum of one month.
The flavor improves with age, and it keeps for years.

Nutrition Facts : Calories 81.5, Sodium 0.5, Carbohydrate 0.1, Fiber 0.1, Sugar 0.1

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