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Warm Spiced Cran-Pom Toddies

Photo: Marcus Nilsson; Styling: Robyn Glaser
Hands-on time 5 mins
Total time 38 mins
Yield Serves 10 (serving size: about 1 cup)
For a nonalcoholic version, simply omit the rum; to make it sweeter, replace the rum with apple juice.


  • 2 (3-inch) cinnamon sticks
  • 1 (64-ounce) bottle cranberry-pomegranate juice drink
  • 1 (1-inch) piece fresh ginger, peeled and cut into thin slices
  • 1 3/4 cups gold rum
  • 3 tablespoons fresh lime juice
  • Sugar cane sticks or cinnamon sticks (optional)

Nutrition Information

  • calories 171
  • fat 0.0 g
  • protein 0.0 g
  • carbohydrate 19.6 g
  • fiber 0.0 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 30 mg
  • calcium 30 mg

How to Make It

  1. Combine cinnamon sticks, juice drink, and ginger slices in a large Dutch oven, and bring to a simmer. Cover and cook over low heat 30 minutes. Discard cinnamon sticks and ginger slices. Stir in rum and lime juice; serve warm. Garnish with sugar cane sticks or cinnamon sticks, if desired.

Cook's Notes

Make-ahead tip: Steep juice mixture up to a week ahead; cool to room temperature, and refrigerate. Warm over medium-low heat, and add rum and lime juice shortly before serving.