A delightfully silky rum spiked milk with fresh nutmeg and toasted marshmallows. What better way to warm up this winter?
Recipe for Spiced Rum & Nutmeg Milk With Toasted Marshmallows by Anisa Sabet for The Macadames.
Today’s recipe is a perfect winter warmer to bid farewell to my favourite time of year. I love the coziness of the cooler months, staying warm indoors and not feeling guilty about being lazy. What’s your favourite thing about winter?
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 😉
I hope you enjoy this recipe and i’d love to know what you think.
Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.
Ingredients (makes 2):
- 2 cups (500ml) milk
- 2 shots (60ml) maple syrup
- 2 cinnamon sticks
- Nutmeg, whole
- 2 shots (60ml) rum
- 6 marshmellows
- Whipped cream
1. 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.
2. 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.
Like this recipe? Yum it on Yummly.
For another similar recipe, try my Rosewater Martini.
Or my Chilli Hot Chocolate.
Anisa – The Macadames. xx