Warm Spiced Cran-Pom Toddies

Warm Spiced Cran-Pom Toddies Recipe
Photo: Marcus Nilsson; Styling: Robyn Glaser
For a nonalcoholic version, simply omit the rum; to make it sweeter, replace the rum with apple juice.


Serves 10 (serving size: about 1 cup)
Total time: 38 Minutes

Recipe from

Cooking Light

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


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)


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.


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,

Cooking Light

December 2011
My Notes

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

Add Note