Christmas is around the corner and if your house is party central or you just want to stash away some special somethings for the Christmas cupboard then here’s a liqueur that you can make now and will be ready in time for the big day or the other one the week later. You’ll just about have enough time but there’s not hanging about.
44 coffee beans
1 large orange
125g soft light brown sugar
500ml golden rum
Stud the orange with the coffee beans all over and set aside while you prep the rum base.
Add the sugar to a large sealable jar and pour over the rum, swirl around until dissolved and then add the coffee studded orange. Seal and place in cool dark cupboard and leave undisturbed for about 44 days (or just under 30 will be fine).
Remove the orange and squeeze out the juice and coffee beans into the rum jar, strain and strain again through muslin or coffee filters into a sterilised bottle.
The flavours will continue to mellow in the bottle if you leave it for a further month but you can just go for it and start now.
This is unreal in coffee topped with whipped cream and served alongside something utterly Christmassy like a proper homemade Mince Pie.