Recipe: Cosy rum-spiked milk (cue: blankets and a good book)

Posted on 23 October, 2020

A delightfully silky rum-spiked milk with fresh nutmeg and toasted marshmallows. What better way to warm up this cold day?

Today’s recipe is a perfect warmer to bid farewell to my favourite time of year. To make this cocktail you simply simmer milk with cinnamon and nutmeg which creates a subtly spicy base to spike with rum (or your preferred poison).

The toasted marshmallows add sweetness as well as a creamy texture, plus any excuse to use my blowtorch.

Ingredients

Makes 2

• 2 cups (500ml) milk
• 2 shots (60ml) maple syrup
• 2 cinnamon sticks
• Nutmeg, whole
• 2 shots (60ml) rum
• 6 marshmallows
• Whipped cream

Method

In a heavy-based saucepan, add the milk, maple, cinnamon sticks and a few grates of fresh nutmeg, warm until simmering. Add the rum and set aside to steep for 10 minutes. Meanwhile, skewer your marshmallows and toast using a blow torch.

Remove the cinnamon sticks and pour milk into mugs or glasses. Top with whipped cream, a grating of fresh nutmeg and your toasted marshmallows.

Storage

Rum milk will keep in an airtight container in the fridge for up to 5 days.