Spicy Rum Punch

Spicy Rum Punch Recipe
Becky Luigart-Stayner; Melanie J. Clarke
You can steep the juice in advance; add the ginger beer and rum just before serving so the punch will be fizzy. Ginger beer, which actually contains no alcohol, tastes like a spicy ginger ale.

Yield:

20 servings (serving size: about 3/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 205
Caloriesfromfat 0.0 %
Fat 0.0 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.2 g
Carbohydrate 38.2 g
Fiber 0.2 g
Cholesterol 0.0 mg
Iron 0.1 mg
Sodium 4 mg
Calcium 13 mg

Ingredients

1/4 cup chopped crystallized ginger
2 tablespoons black peppercorns
6 star anise
4 (3-inch) cinnamon sticks
2 (64-ounce) bottles cranberry-pineapple juice drink (such as Ocean Spray)
2 cups dark rum
4 (12-ounce) bottles ginger beer (such as Stewart's)

Preparation

Combine first 5 ingredients in a large Dutch oven; bring to a boil. Remove from heat; let stand 30 minutes.

Strain cranberry mixture through a fine sieve into a bowl; discard solids. Chill thoroughly. Stir in rum and ginger beer just before serving.

December 2002
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