This concoction is a match made in heaven. The sweet richness of vanilla bean mead mixed with coffee porter tastes like a beerific cappuccino whipped up a coffeehouse barista.
Javanilla Cocktail
2 Ounces Saphouse Meadery Vanilla Bean Mead
11 Ounces Berkshire Brewing Dean's Beans Coffeehouse Porter
Pour chilled vanilla mead into a 16 ounce glass. Top with coffee porter.
Enjoy!
Homemade spiced rum is very easy to make . . . all it requires is time for all the spices to do their magic. After a couple of minutes of work and two weeks of waiting and you end up with a tasty rum that can't be beat.
Spice Infused Rum
32 oz. White Rum
2 Cinnamon Whole Sticks
1 Vanilla Bean
8 - 10 Whole Allspice Berries
8 - 10 Whole Cloves
1 Orange Orange, Zested
When you peel the orange make sure you get only the zest . . . not the pith, which is the white part underneath the skin.
Break the cinnamon stick into pieces but do not grind it up and add to a one quart jar. Add the rest of the spices and the rum.
Shake, shake, shake the jar. Then shake the jar vigorously a couple times a day for two weeks.
The rum will get darker and darker ever day as the spices infuse into the rum.
Strain the rum into another jar, flask, bottle. I use a nylon stocking for a filter, but you can use cheesecloth or a coffee filter. I like the stocking because it stretches over the mouth of the jar or around the lip of a funnel . . . it's far more flexible and easier to use.
Ta da! Spiced rum!
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