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Rum and coffee snuff
From Abraxas on the Snuffhouse forum, 2011
A home snuff its maker has made dozens of times. Raw rustica leaf was the preferred base, though whole batches made from old cigars and rolling tobacco also turned out well.
0 of 6 steps done
You'll need Tick as you go
Equipment
Coffee grinderFor turning dried leaf or rolling tobacco into a fine powder.Mortar and pestleFor grinding small amounts by hand, crushing salt and alkalis to a fine dust, and working scent or moisture evenly into snuff.SievesFor separating fine snuff from the coarse bits after grinding.Measuring spoonsFor recipes written in teaspoons and tablespoons, and for quick additions such as salt or ground spices.Mixing bowlFor stirring liquids into ground tobacco and letting it sit while it takes up moisture.Airtight jarsFor resting snuff while it develops, and for storing it afterwards.
Method
Rest time
At least three weeks.
Tasting notes
It's rich, with a light nicotine hit.
Notes
Keep the bicarbonate low, because a lot of it can spoil a snuff. If you'd rather avoid alcohol or coffee, swap in other flavourings. A little commercial snuff will lift the flavour or the strength, but add it slowly, because you can't take it back out. Cigar leaf is a good addition if you have some.