This cocktail will keep you warm on a winter's night
Preparation: 30 minutes
Cooking: 20 minutes
Spiced butter sauce:
1/2 cup golden syrup
2 cups raw caster sugar
300ml pure cream
200g salted butter
2 teaspoons ground cinnamon
1 teaspoon freshly grated nutmeg
1/2 teaspoon allspice
1/2 teaspoon ground cloves
30ml Appleton Estate signature blend Jamaican Rum
15ml Liqor 43
1 single shot L'OR Espresso Papua intensity 7 (freshly brewed, espresso setting)
Double thick cream
Ground cinnamon, to dust
Chocolate of coffee wafer stick, to decorate
For the spiced butter sauce base, place the golden syrup, brown sugar and 60ml water in a large frying pan over a high heat and cook, agitating the pan occasionally, until the sugar has melted. When the sugar is bubbling, reduce heat to simmer until the caramel reaches 121˚C.
Remove from the heat before adding the cream and butter, whisking until the butter has melted. Stir in the spices and leave to cool completely before transferring to a squeeze bottle or container.
To serve, pour around 20-30g of spiced butter sauce into a serving glass and swirl to coat the sides. Pour in rum, liqor 43 and a freshly brewed single shot L'OR Espresso Papua intensity 7 (using espresso setting).
Finish with a spoonful of thick cream and a dusting of ground cinnamon. Garnish with a coffee wafer and an extra drizzle of spiced butter as desired.
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