How to make Chai Spiced Rum

 
Good & Proper Chai Rum

For the perfect homemade Christmas gift, or one to keep in the cupboard for when unexpected guests pop round, we wanted to share the recipe for G&P Chai Spiced Rum - a recent creation from our head chef, Maisie.

Oh so simple to make, this one is a thoughtful-gifting winner, but it does need a couple of weeks to 'brew', so there's no time to lose...

What you need

  • 1l white rum

  • 150g cinnamon sticks

  • 1.5l bottle

  • Mixed spices (mix all of the below together in a bowl)

    • 60g crushed cardamom

    • 5g peppercorns

    • 25g fennel seeds

    • 10g cloves

    • 15g allspice

    • 5g nutmeg

    • 5g coriander seeds

    • 30g vanilla essence

    • 150g grated fresh ginger

    • 1 orange (zest only)

    • 2 tsp G&P loose leaf Assam

Method

  1. Place the cinnamon sticks into the bottle and fill the space around them with the mixed spice and tea mix.
  2. Top up with 1 litre of rum
  3. Store in cupboard for as long as possible - the longer the infusion, the spicier it will be.
  4. 3-4 weeks should be ideal and be sure to give it a shake a couple of times a week.
  5. Strain and bottle the liquid and drink/present it as you wish.
  6. You can even re-use the spices in your next batch of mulled wine!

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