Manu Feildel’s spice buttered rum coffee

Serves: 1

Spiced butter sauce

• 1/2 cup golden syrup
• 2 cups raw caster sugar
• 300ml pure cream
• 200g salted butter
• 2 tsp ground cinnamon
• 1 tsp freshly grated nutmeg
• 1/2 tsp allspice
• 1/2 tsp ground cloves

To serve

• 30ml Appleton Estate signature blend
• Jamaican Rum
• 15ml Licor 43
• 1 single shot L’OR Espresso Papua intensity 7

To finish

• Double thick cream
• Ground cinnamon
• Chocolate or coffee wafer stick

Method

1. For the spiced butter sauce base, place the golden syrup, brown sugar and 60ml water in a large frying pan over a high heat and cook, agitating the pan occasionally, until the sugar has melted. When the sugar is bubbling, reduce heat to simmer until the caramel reaches 121˚C.
2. Remove from the heat before adding the cream and butter, whisking until the butter has melted. Stir in the spices and leave to cool completely before transferring to a squeeze bottle or container.
3. To serve, pour around 20-30g of spiced butter sauce into a serving glass and swirl to coat the sides. Pour in rum, Licor 43 and a freshly brewed single shot L’OR Espresso Papua intensity 7 (using espresso setting). Finish with a spoonful of thick cream and a dusting of ground cinnamon. Garnish with a coffee wafer and an extra drizzle of spiced butter as desired.

Recipe by Manu Feildel for L’OR.

For more recipes to enjoy:

• Curried lentil soup
• Love your leftovers
• Winter warmers
• Easter egg hot chocolate
• Burger time