Christmas Spiced Rum

So… If you’re looking to get drunk in style this Christmas, you probably need to get making this soon!

Tasty Tuesdays on


This recipe is mostly taken from this month’s Waitrose magazine. I’m making a batch and decanting it into little bottles as an alcoholic stocking filler*, and let’s face it, they are the best kind.

The flavours in this remind me of a fisherman’s festival in Tossa de Mar, in Catalonia, that we chanced upon on a family holiday a few years ago. They served a clove spiced rum from enormous vats on the beach, warmed over a fire. We all imbibed quite a lot, and my Dad, with a rum induced smile, kept saying ‘Christmas drink’. In June.

A bowl of flaming cremat A little research has shown that this is called cremat. It’s great, and I’ll probably try and make this at a later date- it contains coffee too, so wins all round there!

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