Hot Buttered Coconut Rum
Hot Buttered Coconut RumServes/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.