For those who have been following along, you’ll know Rumtopf is essentially fruit that has been macerated in sugar and then preserved in booze (we use rum) for an extended period of time (most of my batch is more than 6 months old). I’ll put some links on the process of making it at the bottom – today’s post is for those who are preparing to crack theirs open (it’s a Holiday tradition around here).
Rumtopf is essentially a very sweet, very boozy concoction. It’s not meant for kids and there’s only so many things you can do with something with so much booze (most of them essentially amounting to ‘drink’) so I hope you’ll forgive some redundancy on this list.
Here’s a variety of ways to consume it:
- Served on top of ice cream (you can warm it gently if you’d like). This is the classic serving and is phenomenal.
- Drink it as a shooter (include chunks of fruit in it).
- Mix a shot into a vanilla milk shake (or a smoothie).
- Serve on top of waffles or pancakes – add a dollop of whipped cream to the same dish. This might be best as a late brunch unless you like an early tipple!
- Blitz in a blender and serve straight with ice or add to water and maple syrup to taste to make a cocktail (depending how much sugar you used for your rumtopf you may not need a lot of maple).
- Bake the fruit into a cake (a la fruit cake)
- Add it to seasonal fruit salad for a change of texture (this will also lower the booze by using less of the aged fruit – the fruit generally packs the most alcohol in your punch).
- Have with a banana split
- Dilute with sparkling water for a spritzer
- Dip freshly made churros or sugar doughnuts into it…
- Make a slushie or margarita with it
- Add some to a fruit crumble
- I don’t know if it would freeze – but would be worth trying o make a popsicle. If the liquid won’t freeze, you could freeze some of the fruit ‘inside’ of fresh apple cider to make a popsicle!