Ingredients:

  • 750 ml (25 ounces) White or Light Rum
  • 2 Cinnamon Sticks (Ceylon, preferably)
  • 1 Star Anise
  • 1 Vanilla Bean (Split lengthwise)
  • 10 Whole Allspice Berries
  • 6 Whole Cloves
  • 1 Orange (Zest only)
  • 1 Lemon (Zest only)
  • 2 tablespoons Dark Brown Sugar (Packed)
  • Optional: 2-3 Dried Chili Peppers

Instructions:

  1. Gently crush the cinnamon sticks and lightly bruise the allspice berries.
  2. Split the vanilla bean lengthwise.
  3. Carefully zest the orange and lemon, avoiding the white pith.
  4. Place all spices, citrus zest, and brown sugar into a clean glass jar.
  5. Pour the rum over the spices, ensuring everything is submerged.
  6. Seal the jar tightly. Store in a cool, dark place for 3-7 days, shaking gently once a day. Taste after 3 days.
  7. Strain the rum through a fine-mesh strainer lined with cheesecloth to remove the solids.
  8. Transfer the spiced rum to a clean bottle and seal. It's now ready to use!