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This recipe for Twice-Spiced Rum infuses already spiced rum with even more rich flavor, steeping the liquor with warm cinnamon, assertive star anise and velvety vanilla.Jump to recipe
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Twice the spice, twice as nice.
This easy infused rum takes very little effort, and a touch of patience to make.
Just steep some spices in a jar with your favorite spiced rum (I am partial to Kraken), turn the jar once or twice a day, and in a week, you will have super flavorful and rich rum to add to all your favorite fall and winter cocktails.
One of my favorite ways to use the rum is in my Twice-Spiced Almond Nog (hence the name). It’s got great flavor for holiday sipping, but it’s much lighter and much lower in calories.
This rum also works great mixed with ginger-ale for a quick and effortless cocktail, as part of a dark n’ stormy, or even in warm apple cider.
- 2 cups spiced rum, such as Kraken
- 3 cinnamon sticks
- 1 star anise pod
- 1/2 vanilla bean, split
- Add 2 cups of spiced rum to an airtight container or mason jar. 2. Add 3 cinnamon sticks and close container. Let steep 3 days, turning jar once or twice a day. 3. After 3 days, add 1 star anise pod, and 1/2 vanilla bean (split the bean open with a knife so that it can release its flavor). Leave all ingredients steep 4 more days, turning jar once or twice a day. 4. After 7 days, remove all spices and use rum as needed, or to make my Twice-Spiced Almond Nog.
If you aren’t a fan of the assertive flavor of star anise, you could just do the cinnamon and vanilla.
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