Before I begin, I would like to say: I hope I am not accidentally giving away another family secret.
I don’t think I am.
Let’s tread cautiously, though.
When Boyfriend and I were in France last May (oh, summer! being too hot! what is that like?), we spent a couple days at my family’s in Bretagne. (Scenes above.) I think the food took him slightly by surprise: langoustines with fresh mayonnaise, a tagine, cheese, fruit salad the first night; nutella, homemade jam, baguette, and brioche for breakfast; an outdoor garden lunch spread of melon and tomato spears, savory cake, pate, a tower of tea sandwiches, a giant tabbouleh, cheese, a fraiser, chocolate mousse, apple tarte; and that very night, two courses of dinner and dessert crepes.
And you wonder where why I can never stop talking about food. ‘Tis the genes.
One thing that cut through these delicious, decadent meals: my aunt and uncle’s spiced rum. So easy to make, and even easier to drink. Even if your friends aren’t big rum drinkers (and normalement, I am not), it’s a great base for making mulled wine, hot toddies, hot buttered rum, spiked cider, and other winter brews. And since we have a bottle just hanging around the bar, I sometimes splash a small tablespoon into banana breads, coffee cakes, and even, yes!, chocolate mousse. For grown-up parties. After sitting in spices for several months, the harsh zing of alcohol disappears, leaving just a spiced cinnamon-vanilla taste that warms you through and through.
And you can always just drink it.
- A 1-litre bottle of dark rum
- 25 allspice berries
- 1 vanilla bean
- 3 cinnamon sticks
- 3 tsp honey (optional, because I forgot this part back in October and it didn’t matter)
Add the spices to the bottle of rum and let sit at least one month, or until the allspice falls to the bottom.