Hot Buttered Rum Punch

Hot Buttered Rum Punch

by Lewis May 1 year ago
5 (2)
3 hours
308 kcal
60.2 g carbs
Description

This sweet punch is chock full of fall spicy taste. An excellent option to hot spiced cider and a natural addition to Thanksgiving celebrations. Or do as I do and have cranberry sauce on hand after Thanksgiving to make a hot punch to sip while decorating the tree or watching a game with friends. An excellent hot drink for a Thermos® for tailgating as well. If hot isn't your thing, serve over ice cubes with a splash of lemon-lime soda. Given to me by a good friend, I've looked all over and haven't found one quite like it.

Ingredients
  • 4 cups pineapple juice
  • 4 cups water
  • 2 (16 ounce) cans jellied cranberry sauce
  • 1 cup dark rum, or to taste
  • ¾ cup brown sugar
  • ¾ teaspoon ground cloves
  • ¼ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon ground allspice
  • 10 cinnamon sticks
  • 5 teaspoons butter, or to taste
Directions
  1. 1. Combine pineapple juice, water, cranberry sauce, rum, brown sugar, cloves, salt, nutmeg, and allspice in a slow cooker, breaking the cranberry sauce apart using a fork.
  2. 2. Cook on Low for 3 to 4 hours.
  3. 3. Ladle punch into mugs and add 1 cinnamon stick and about 1/2 teaspoon butter to each.
Nutrition Facts
serving: 10 cups
calories: 308 kcal
carbohydrates: 60.2 g
protein: 0.7 g
saturated fat: 1.3 g
cholesterol: 5.4 mg
sodium: 107.3 mg
fiber: 2.2 g
sugar: 54.6 g