Hot Buttered Coconut Rum

Hot Buttered Coconut Rum
Hot Buttered Coconut Rum
Serves/Makes: 4


  • 100ml 3⅓fl oz organic coconut water
  • 1 cinnamon stick for decoration

For the bananaruma       

  • 700ml (1¼pt) anejo rum
  • 50g (1¾oz) dried banana chips
  • 30g (1oz) desiccated coconut

 For the falernum              

  • 1 cinnamon stick
  • 8 coffee beans
  • 4 cardamom pods
  • 6 allspice berries
  • 2 pieces star anise
  • ½ tonka bean, grated  
  • ¼ nutmeg grated
  • 2 vanilla pods, finely chopped
  • 200g (7oz) ginger, peeled and finely chopped
  • peel of 2 lemons  
  • peel of 2 oranges
  • 600ml (1pt) rum
  • 600ml (1pt) water
  • 1kg (2½lb) sugar
  • pinch sea salt
  • pinch black pepper


For the spiced butter:      

  • 100g (3½oz) soft butter
  • 1tbsp cocoa powder
  • 1tbsp ground coffee
  • 1tbsp ground cinnamon
  • 1 star anise
  • 3 cloves
  • 2 cardamom pods  
  • To make the bananaruma, put the ingredients in a tightly sealed container, and leave to macerate at room temperature for 2 days.  
  • Open, strain, and decant into a clean bottle.
  • To make the falernum, grind all the spices in a food processor or with a pestle and mortar. Toast the spices, lemon and orange peel and ginger in a pan over a moderate heat.  
  • Add the sugar and caramelise.     
  • Carefully add the rum and water. Simmer for 10 minutes.  
  • Leave to cool, then filter through a fine sieve.  
  • Pour into a clean bottle and store cold.
  • To make the spiced butter, stir all the ingredients together.  
  • Leave the mixture in the refrigerator for 1 day to infuse, then allow to soften at room temperature and press through a fine mesh.  
  • Press the mixture into shape, and store in the refrigerator.
  • To make the rum, put aside a flake of spiced butter and the cinnamon stick.  Heat the remaining ingredients in a small pan to 60 to 70°C (140 to 160°F), and pour into a small beaker.  
  • Decorate with the flake of spiced butter and cinnamon stick.