Prep Time
10 Mins
Cook Time
18 Mins
Yield
Makes 9 1/4 cups

How to Make It

Step 1

Cook cinnamon stick, cloves, and ginger in a Dutch oven over medium heat, stirring constantly, 2 to 3 minutes or until cinnamon is fragrant.

Step 2

Gradually stir in juices. Bring to a boil over medium-high heat; reduce heat to medium-low, and simmer 15 minutes. Pour mixture through a wire-mesh strainer into a heat-proof pitcher; discard solids. Stir in almond liqueur; serve warm. Garnish, if desired.

Step 3

Note: For testing purposes only, we used POM Wonderful 100% Pomegranate Juice and Welch's 100% White Grape Juice.

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