Espresso Martini Spiced Buttered Rum Coffee - Chef Recipe by Manu Feildel

Ingredients

Spiced Butter Sauce:

1/2 cup golden syrup
1 cup 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 (freshly brewed, espresso setting)

To Finish:

Double thick cream
Ground cinnamon to dust
Chocolate or coffee wafer stick to decorate

Method

Spiced Butter Sauce:

Place golden syrup, caster 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 caramel reaches 121 C.

Remove from the heat before adding the cream and butter, whisk until butter has melted. Stir in the spices and leave to cool completely, before transferring to a squeeze bottle or container.

To Serve:

Pour around 20g-30g 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 chocolate or coffee wafer and an extra drizzle of spice butter sauce, as desired.

Credits: Manu Feildel

Photo Credits: L’OR Espresso