Spicy Rum Punch
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
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 205
- Calories from fat: 0.0%
- Fat: 0.0g
- Saturated fat: 0.0g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.0g
- Protein: 0.2g
- Carbohydrate: 38.2g
- Fiber: 0.2g
- Cholesterol: 0.0mg
- Iron: 0.1mg
- Sodium: 4mg
- Calcium: 13mg
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.
Spicy Rum Punch Recipe at a Glance
- COURSE: Beverages, Beverages, Alcoholic
- CONVENIENCE: Entertaining, Make-Ahead
- CUISINE: American, Caribbean
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Low Sodium, Low Saturated Fat
- OCCASION: Christmas, Thanksgiving
- PUBLICATION: Cooking Light
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