making your own
Cinnamon Rum Liqueur
Cinnamon is a spice obtained from the inner bark of several trees from the genus Cinnamomum. Cinnamon bark is used as a spice. It is principally employed in cookery as a condiment and flavouring material. It is used in the preparation of chocolate, especially in Mexico, which is the main importer of cinnamon. It is also used in many dessert recipes, such as apple pie, doughnuts, and cinnamon buns as well as spicy candies, coffee, tea, hot cocoa, and liqueurs.
Ingredients:
- 4 Bags Celestial Seasonings Bengal Spice Tea (TM)
- 2 C. Water
- 1/2 lb Red Hots (cinnamon-flavored candies)
- 1 tsp Ground Cayanne Pepper
- 1 C. Over Proof Rum (151-Proof)
- Red Food Coloring
Procedure:
- Combine water, tea bags and cayanne in saucepan. Bring to a boil over medium-high heat and boil for 2 minutes. Remove from heat and remove the tea bags.
- Add the Red Hots candies and stir them in the “tea” until fully dissolved. Allow the mixture to cool down and transfer it into a 1-quart container.
- Add the overproof rum and 4 to 8 drops of food coloring, to achieve your desired color level. Cover the container and allow all the flavors to marry for at least 1 month.
