Rating: 5 stars
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

For a nonalcoholic version, simply omit the rum; to make it sweeter, replace the rum with apple juice.

Ann Taylor Pittman
Recipe by Cooking Light December 2011

Gallery

Credit: Marcus Nilsson; Styling: Robyn Glaser

Recipe Summary test

hands-on:
5 mins
total:
38 mins
Yield:
Serves 10 (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Chef'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.

Nutrition Facts

171 calories; carbohydrates 19.6g; sodium 30mg; calcium 30mg.
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