Holiday_Express@yahoogroups.com
Pour off about 1/4 cup of the rum and reserve for another use. Believe me you'll find one. Add the orange peel, vanilla bean, cinnamon stick, allspice, and cloves to the bottle. Cover and let stand for about two weeks. The rum is ready when the allspice berries sink into the bottom of the bottle. Make 3/4 L.
Note: 300 years ago, Capt. Henry Morgan, a buccaneer, turned island governor, began to add spice and fruit flavors to the run he produced on Jamaica. Today, along with other flavored rum, spiced crumbs are among the most popular in the world, especially with younger drinkers, the category into which I no longer fit. I still love spiced rum and never one to let well enough alone and just as happy mixing up my own as I am buying someone else's. A bottle of this spicy, fragrance ethics a wonderful Christmas gift.
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Serving Size: 1 Recipe (32g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 99 | ||
Calories from Fat: 48 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.3g | 7 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 62.3mg | 2 % | |
Potassium 334.5mg | 9 % | |
Total Carbohydrate 20.9g | 6 % | |
Dietary Fiber 10.8g | 43 % | |
Sugars, other 10.1g | ||
Protein 1.9g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 99
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