Hot Rum Punch Recipes

HOT RUM PUNCH

Steps:

• Using a vegetable peeler, remove the zest of 2 lemons and the tangerine in strips. Drop into a large heatproof bowl (or use a fireproof bowl if you plan to set the punch on fire) and combine with sugar. Muddle together with a muddler, pestle or the back of a wooden spoon. Let mixture sit for at least 3 hours to infuse (or infuse overnight).
• Halve the tangerine and squeeze juice into a measuring cup. Halve lemons and squeeze lemon juice into the measuring cup to make 3/4 cup juice in total. (Save any unsqueezed lemon halves for another purpose.)
• When ready to serve, bring 1 quart water to a boil. Pour rum and cognac into the bowl with the sugar and peels. If you want to flame the punch, do so now; see note below.
• Add reserved citrus juice and boiling water and stir well. Grate nutmeg over top of punch and ladle into glasses.

HOT BUTTERED RUM PUNCH

Steps:

• 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.
• Cook on Low for 3 to 4 hours.
• Ladle punch into mugs and add 1 cinnamon stick and about 1/2 teaspoon butter to each.

HOT CIDER RUM PUNCH

Steps:

• Insert cloves into center of orange slices. Combine all ingredients in a large pot and bring to a simmer. Serve warm.

SPICED HOT RUM PUNCH

Steps:

• Into a microwave safe mug, pour the apple cider, orange juice and the rum.
• Stir in the sugar and add the cinnamon stick and clove.
• Heat in microwave on HIGH setting for 2 1/2* minutes (*please note: use caution here, as all microwaves are different- - your drink may be hot in only one minute!), until hot.
• Remove the spices and discard.
• Serve hot with a squeeze of fresh lemon juice, and an orange slice for garnish.