Spiced Rum

"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."
 
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Ready In:
5mins
Ingredients:
6
Yields:
1 bottle
Serves:
20
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ingredients

  • 750 ml good dark rum
  • 14 cinnamon stick
  • 12 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)
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directions

  • 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.

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Reviews

  1. I made this last year but just realized I never reviewed it. Shame on me! We love this. I used jalapenos because they're easier to find around here. I wasn't quite sure about putting the peppers in, but they really add a nice heat to it. We're making more this year to give as gifts--we drank the other bottle ourselves! :-)
     
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RECIPE SUBMITTED BY

I have lived in many exciting places including Hawaii, Nothern and Southern California, Colorado, Oklahoma(ok, not so exciting), Dijon, France, and now reside in Southern Germany with my wife, who is German. I started to grow chiles about 4 years ago because we just can't get jalapenos, serranos, habs, anaheims, and poblanos here. Now my balcony is full of chile plants. I studied French at the Uni, and expected to marry a French gal, but as fate would have it, I met and fell in love with a German gal. So, now I live in Germany, and have picked up a third language, and love living here and am very happy. I am working on an MBA, and teaching English as a Second Language, and selling chiles, homemade ristras, and homemade chile marmalades to help finance the MBA. I am trying to open the German's eyes so they realize there are more than just green and red chiles in the world. I started cooking while serving at a Mexican resataurant in Sacramento, Ca., and have enjoyed it ever since. My love of spicy food goes back twenty years. It started with black pepper, and over the years has worked itself into a passion for chiles, and all that is spicy. You may notice I always give four or five stars. That is because I only bother rating a recipe if it is worth four or five, and if I will be making it again, and or often.
 
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