Spiced Coffee Liqueur

Contains:  Alcohol, added sugar.  Is:  An adult beverage, vegan, vegetarian. 

I prefer to use a white (clear) rum over a caramel-colored one.  Your mileage may vary.      

Some Ingredients awaiting the venture into rum.

Goal here is NOT to turn this into a pumpkin or apple spice – hence, I left out cinnamon and nutmeg.

I suppose one can use a previously-spiced commercial rum here, but I’ve yet to find one whose tastes I can remotely tolerate.

• 2 cups / 240 mL rum.
•  9-10 cloves of clove.  
• 1/2 teaspoon ground cardamom.
• 2 tablespoons coarsely ground coffee.  
•  1/2 of the zest of an orange.  
• 1:1 water + sugar. (I used a granulated light brown coconut sugar, but use as you choose)

Special equipment:  Muslin or several layers of cheesecloth.  I am informed I can buy plain muslin at a fabric store such as Joann’s.  In a real pinch, a few layers of undyed paper towel will work.  But you can re-use the muslin or cheesecloth.

Combine everything from the rum to the zest in a easy-to-tightly close jar.   Tightly close it, and shake ever so often for the next five (or so) days.

Decant at that point through a fine sieve and through the muslin/cheesecloth, into a suitable bowl or measuring cup, preferably with a spout.

Make a simple syrup using 1 part water and one part granulated sugar (v/v).  You can also do this by weight/weight which will yield similar enough results.  If you prefer a sweeter liquor than I do, you can go up to 1 part water to 2 parts sugar, but do test this before you make it quite that sweet.  You can make excess simple syrup to keep on hand for future projects – it will store well.

Mix the strained stock liqueur one to one (v/v) with the simple syrup.

To serve:

•  Option 1:  Add a small amount (an ounce or less) to an aperitif glass.
•  Option 2:  Pour a shot (an ounce) over ice, add unflavored seltzer water to taste and desired “kick”.

This beverage is 40 proof if made according to directions (20% alcohol) – as described for Option 1.   I seriously do NOT recommend using 141 (proof) rum!!!!  Shuddering at that over-inebriated thought!

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