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


  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.

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