Spice Buttered Rum Coffee

Spice Buttered Rum Coffee

The New Espresso Martini: Spice Buttered Rum Coffee

This cocktail will keep you warm on a winter's night

Serves: 1
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

To serve:
30ml Appleton Estate signature blend Jamaican Rum
15ml Liqor 43
1 single shot L'OR Espresso Papua intensity 7 (freshly brewed, espresso setting)

To finish:
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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