Non-Alcoholic Rum (Alcohol-Free Spiced Syrup) by @healthyalie

35 min

12 servings

🥥

200 ml

Coconut water

💧

300 ml

Water

🍯

30 ml

Cane molasses

🍬

12 g

Muscovado sugar

🪵

1

Cinnamon stick

🫙

0.5 g

Nutmeg

🫙

3 cloves

Cloves

🫐

4

Allspice berries

🌿

1

Bay leaf

🫙

2 pods

Star anise

🍊

0.5 orange

Orange zest

🧂

0.3 g

Salt

🌰

2.5 ml

Bitter almond extract

🍦

2.5 ml

Vanilla extract

  1. Add
    • Caribbean cinnamon stick
    • whole cloves
    • Bay leaf

    Add 1 Caribbean cinnamon stick, 1 pinch ground nutmeg, 3 whole cloves, 3 to 4 allspice berries, 1 West Indian bay leaf, 2 star anise pods, and the zest of 1/2 orange to the saucepan.

  2. Pour
    • coconut water
    • cane molasses
    • Muscovado sugar

    Pour 200 ml coconut water and 300 ml water into the saucepan. Add 2 tablespoons cane molasses and 1 tablespoon muscovado sugar.

  3. Heat
    • cane molasses
    • muscovado sugar

    Heat the mixture over low heat. Stir until the molasses and sugar dissolve completely.

  4. Simmer

    Keep the mixture at a gentle simmer over low heat. Simmer for 15 to 20 minutes.

  5. Step

    Turn off the heat. Steep the spiced mixture for 30 to 60 minutes.

  6. Strain

    Strain the infusion through a fine-mesh strainer. Transfer the strained liquid to a clean container.

  7. Add
    • salt
    • bitter almond extract
    • vanilla extract

    Add 1 pinch salt and 1/2 teaspoon bitter almond extract. Stir in 1/2 teaspoon vanilla extract.

  8. Cool

    Let the non-alcoholic rum cool to room temperature. Pour it into an airtight glass bottle.

  9. Refrigerate

    Refrigerate the bottle for at least 24 hours. Serve chilled once the flavors have developed.

Non-Alcoholic Rum (Alcohol-Free Spiced Syrup) by @healthyalie

35 min

12 servings

🥥

200 ml

Coconut water

💧

300 ml

Water

🍯

30 ml

Cane molasses

🍬

12 g

Muscovado sugar

🪵

1

Cinnamon stick

🫙

0.5 g

Nutmeg

🫙

3 cloves

Cloves

🫐

4

Allspice berries

🌿

1

Bay leaf

🫙

2 pods

Star anise

🍊

0.5 orange

Orange zest

🧂

0.3 g

Salt

🌰

2.5 ml

Bitter almond extract

🍦

2.5 ml

Vanilla extract

Preparation Steps

  1. Step 1/9

    Add 1 Caribbean cinnamon stick, 1 pinch ground nutmeg, 3 whole cloves, 3 to 4 allspice berries, 1 West Indian bay leaf, 2 star anise pods, and the zest of 1/2 orange to the saucepan.

    Caribbean cinnamon stick
    🫙ground nutmeg
    🫙whole cloves
    🫐allspice berries
    🌿West Indian bay leaf
    🫙star anise
    🍊orange zest
    🍲saucepan
    🥄measuring spoons

  2. Step 2/9

    Pour 200 ml coconut water and 300 ml water into the saucepan. Add 2 tablespoons cane molasses and 1 tablespoon muscovado sugar.

    🥥coconut water
    💧water
    🍯cane molasses
    🍬muscovado sugar
    🍲saucepan
    🥛measuring jug
    🥄measuring spoons

  3. Step 3/9

    Heat the mixture over low heat. Stir until the molasses and sugar dissolve completely.

    🍯cane molasses
    🍬muscovado sugar
    🍲saucepan
    🥄wooden spoon

  4. Step 4/9

    Keep the mixture at a gentle simmer over low heat. Simmer for 15 to 20 minutes.

    🍲saucepan

  5. Step 5/9

    Turn off the heat. Steep the spiced mixture for 30 to 60 minutes.

    🍲saucepan

  6. Step 6/9

    Strain the infusion through a fine-mesh strainer. Transfer the strained liquid to a clean container.

    🧺fine-mesh strainer
    🥛measuring jug

  7. Step 7/9

    Add 1 pinch salt and 1/2 teaspoon bitter almond extract. Stir in 1/2 teaspoon vanilla extract.

    🧂salt
    🌰bitter almond extract
    🍦vanilla extract
    🥄wooden spoon
    🥄measuring spoons

  8. Step 8/9

    Let the non-alcoholic rum cool to room temperature. Pour it into an airtight glass bottle.

    🧴glass bottle with airtight lid

  9. Step 9/9

    Refrigerate the bottle for at least 24 hours. Serve chilled once the flavors have developed.

    🧴glass bottle with airtight lid

Composition

Ingredients

Types

Beverages, Sweeteners, Herbs and Spices, Fruits, Seasonings, Flavorings

Ingredients

Coconut water, Water, Cane molasses, Muscovado sugar, Cinnamon stick, Nutmeg, Cloves, Allspice berries, Bay leaf, Star anise, Orange zest, Salt, Bitter almond extract, Vanilla extract

Notes

Cane molasses (or sirop de batterie), Muscovado sugar (or whole cane sugar), Cinnamon stick (Caribbean cinnamon), Allspice berries (3 to 4 grains, or a pinch), Bay leaf (bois d'Inde leaf), Orange zest (half the zest of one untreated orange)

Allergens

Tree nuts

Dietetics

Dietary regimen

Vegetarian, Dairy-Free, Egg-Free, Gluten-Free, Alcohol-free

Calories

52 kcal

Macro nutrients

Carbohydrates: 13g, Sugars: 12g, Protein: 0.2g, Fat: 0.1g, Fiber: 0.2g

Nutritional Information

Minerals

Potassium: 145mg, Sodium: 31mg, Iron: 0.3mg, Calcium: 17mg

Vitamins

Vitamin C: 3mg, Vitamin B6: 0.1mg

Preparation

Time Information

Preparation

15 minutes

Cooking

20 minutes

Overall

35 minutes

Difficulty

Level

Easy (1/4)

Steps

9 steps

Equipments

Utensils

saucepan, wooden spoon, fine-mesh strainer, measuring jug, measuring spoons, glass bottle with airtight lid

Appliances

Stove, Refrigerator

Type

Type

Type Of Dish

Drink

Occasions

Aperitif, Party, Holiday, Summer

Origin

Source

Platform

instagram

Original Creator

@healthyalie

Origin

Cuisine

Caribbean

Geographic

France, Antilles

Various

Aspect

Texture

Smooth, Liquid

Flavors

Sweet, Warm spiced, Molasses-rich, Citrusy, Coconut, Aromatic

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 0 min (Cool the drink at room temperature only before bottling and refrigerating.,Do not store for extended periods at room temperature.), fridge : 10080 min (Store in a clean, airtight glass bottle.,A sterilized bottle is ideal.,Keep refrigerated for 5 to 7 days.), freezer : 86400 min (Freeze in a freezer-safe airtight container.,Leave headspace for expansion.,Keep for up to 2 months.)