Hot Rum And Cider Punch Recipes

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SPICED RUM PUNCH



Spiced Rum Punch image

Add an extra dose of love to this classic Caribbean cocktail by making your own spiced rum and mixing that with freshly squeezed orange and lime juice. The fun ice-and-fruit float will keep your punch cool while you drink up with friends and family.

Provided by Food Network Kitchen

Categories     beverage

Time P2DT45m

Yield 12 cocktails

Number Of Ingredients 14

One 750-millileter bottle white rum
5 whole allspice berries
5 whole cloves
1 whole star anise
One 3-inch piece orange zest
1 vanilla bean, split
1/2 cinnamon stick
1 cup sugar
4 cups fresh squeezed orange juice
1 cup fresh squeezed lime juice
6 dashes bitters, such as Angostura
4 cups mixed orange slices, lime slices, pineapple wedges and maraschino cherries, plus more for garnish
One 2-liter bottle seltzer
Ice cubes, for serving

Steps:

  • For the Spiced Rum: Remove the cap from the rum bottle and drop the allspice, cloves, star anise, orange zest, vanilla bean and cinnamon stick into the bottle. Reseal and let sit at room temperature for 2 days to up to a week, shaking it once a day.
  • Put 2 cups of ice cubes in an 8-inch square cake pan and layer in half of the fruit. Top with another 2 cups of ice and then the remaining fruit (the ice cubes keep the fruit from sinking to the bottom). Fill with water and freeze until solid, about 6 hours.
  • When ready to serve, combine the sugar with 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar is completely dissolved, about 2 minutes. Remove from the heat and let cool to room temperature. Stir together the sugar syrup, orange juice, lime juice and bitters in a large punch bowl. Pour the rum into the punch bowl, through a fine mesh sieve, and discard the spices. Let the ice island sit at room temperature for about 10 minutes, unmold and float in the punch.
  • Fill a highball glass with ice cubes pour in 1 cup of punch. Top with about 2 ounces of seltzer and the garnish of your choice.

WARM CIDER AND RUM PUNCH



Warm Cider and Rum Punch image

For a fun and festive holiday gathering, make this crowd-pleasing spiked punch.

Provided by Martha Stewart

Categories     Food & Cooking     Drink Recipes

Number Of Ingredients 6

8 cups apple cider
1 apple, thinly sliced crosswise
1 orange, thinly sliced crosswise
2 cinnamon sticks
1-inch piece fresh ginger, peeled and thinly sliced
2 cups dark rum

Steps:

  • In a large pot, combine apple cider, apple slices, orange slices, cinnamon sticks, and ginger. Bring to a boil over high; reduce to a simmer and cook 5 minutes. (Keep warm over low, up to 2 hours.) Remove from heat and stir in rum. Transfer to a punch bowl; serve warm.

Nutrition Facts : Calories 213 g

HOT RUM PUNCH



Hot Rum Punch image

Nothing warms a cold body up like a quaff of hot rum punch. This version, spiked with cognac and infused with citrus and nutmeg, is exactly what you want to serve at a party once the temperature drops outside. If you're feeling flamboyant, you can flambé it, to the great amusement of your guests. Just make sure to use a fireproof bowl; silver or another metal is ideal, wood or even tempered glass is not. But even if you don't set it on fire, it's a rich, soothing and powerful libation. Serve it in small cups for the most civilized gathering.

Provided by Melissa Clark

Categories     punches

Time 3h20m

Yield 12 to 16 servings

Number Of Ingredients 7

4 to 5 lemons
1 tangerine, tangelo or other thick-skinned, small citrus fruit
3/4 cup Demerara sugar
1 1/4 cups amber or aged rum
1 1/4 cups Jamaican rum (preferably 100-proof)
1 cup cognac
Freshly grated nutmeg, as needed

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



Hot Buttered Rum Punch image

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.

Provided by KRUSHSH70

Categories     Drinks Recipes     Punch Recipes     Adult Punch Recipes

Time 3h10m

Yield 10

Number Of Ingredients 11

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

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.

Nutrition Facts : Calories 308 calories, Carbohydrate 60.2 g, Cholesterol 5.4 mg, Fat 2.4 g, Fiber 2.2 g, Protein 0.7 g, SaturatedFat 1.3 g, Sodium 107.3 mg, Sugar 54.6 g

HOT RUM AND CIDER PUNCH



Hot Rum And Cider Punch image

Provided by Frank J. Prial

Time 5m

Number Of Ingredients 6

2 pints apple cider
2 tablespoons maple syrup
2 tablespoons granulated sugar
4 ounces lemon juice
1 quart gold Puerto Rican rum
Lemon slices stuck with cloves

Steps:

  • Heat the cider, stir in the syrup and sugar, then add the lemon juice and the rum. Garnish with the lemon slices and place a cinnamon stick as a stirrer in each glass or mug. These two recipes come from ''Rum Yesterday and Today,'' by Hugh Barty-King and Anton Massel.

HOT CIDER RUM PUNCH



Hot Cider Rum Punch image

Provided by Food Network Kitchen

Time 10m

Number Of Ingredients 7

1 cup rum
4 cup apple cider
1 cup cranberry juice
1 cup orange juice
1 cinnamon stick
4 orange slices
4 cloves

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



Spiced Hot Rum Punch image

Make and share this Spiced Hot Rum Punch recipe from Food.com.

Provided by BecR2400

Categories     Punch Beverage

Time 5m

Yield 1 serving(s)

Number Of Ingredients 8

5 ounces apple cider
2 ounces orange juice
1 ounce light rum
1/2 teaspoon sugar
1 cinnamon stick
1 clove
squeeze fresh lemon juice
fresh orange slice (to garnish)

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.

Nutrition Facts : Calories 99.4, Fat 0.1, Sodium 0.9, Carbohydrate 8.3, Fiber 0.1, Sugar 7.2, Protein 0.4

HOT CRANBERRY CIDER PUNCH



Hot Cranberry Cider Punch image

Cobbled together from several favorite Epicurus.com recipes, this is the absolute epitome of a Winter Holiday Punch. Simmered in a crockpot (after being strained), this will warm your guests heart and soul.

Provided by Lizzymommy

Categories     Punch Beverage

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 13

4 cups cranberry juice (32 oz bottle)
4 cups apple cider
1 (12 ounce) can apricot nectar
2 cinnamon sticks
1/2 teaspoon ground nutmeg
1 teaspoon whole allspice
4 cloves, whole
1/4 inch piece peeled fresh ginger, thinly sliced
3 slices orange peel
3 slices lemon peel
2 -6 tablespoons brown sugar
1 cup rum
4 tablespoons butter

Steps:

  • In large pan combine cranberry juice, cider, nectar, spices, orange and lemon peel.
  • Bring to boil, reduce heat and simmer, uncovered 20-30 minutes.
  • Remove from heat, strain through a fine-mesh strainer lined with cheesecloth.
  • Taste punch and sweeten accordingly. Apple Cider and Cranberry Juice vary greatly in sweetness - you may need no sugar, or you may need a little more than listed.
  • Add rum and butter, stirring until butter melts. Or, if having a non-alcoholic alternative is desirable, hold off on adding the rum to the entire punch and add 1 to 2 tbsp of rum to each mug, then fill to the rim with hot punch.

Nutrition Facts : Calories 226.3, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 72.9, Carbohydrate 27.9, Fiber 0.4, Sugar 24.9, Protein 0.3

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