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 Cooking Light

More From Cooking Light

Recipe Time

Hands On: 5 Minutes
Total: 38 Minutes

Nutritional Information

Amount per serving
  • Calories: 171
  • Fat: 0.0g
  • Protein: 0.0g
  • Carbohydrate: 19.6g
  • Fiber: 0.0g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 30mg
  • Calcium: 30mg


  • 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. 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.

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