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 Cooking Light

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

  1. Combine first 5 ingredients in a large Dutch oven; bring to a boil. Remove from heat; let stand 30 minutes.
  2. Strain cranberry mixture through a fine sieve into a bowl; discard solids. Chill thoroughly. Stir in rum and ginger beer just before serving.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Spicy Rum Punch Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy