Warm Spiced Cran-Pom Toddies

Photo: Marcus Nilsson; Styling: Robyn Glaser
For a nonalcoholic version, simply omit the rum; to make it sweeter, replace the rum with apple juice.

Yield:

Serves 10 (serving size: about 1 cup)

Recipe from

Recipe Time

Hands-on: 5 Minutes
Total: 38 Minutes

Nutritional 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

Ingredients

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)

Preparation

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.

Note:

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.

Ann Taylor Pittman,

December 2011