Jan 11 2010

During the Winter months, I love serving (and sipping) hot spiced cider or mulled wine. But at a crowded party full of warm bodies, a hot drink isn't always the best idea, and keeping it heated adds an extra challenge. I was delighted to come across this mulled rum punch, which can be served hot or cold. At first I was skeptical that it would taste good cold, but it was delicious, and when I made it at a recent party, the guests all raved. For a special effect, freeze a bowl of water with some spiced suspended inside — I used star anise, but cinnamon sticks would also look pretty — then place the festive block of ice in the punch. Find out how to make it when you read more.

Mulled Rum Punch

Recipe For Mulled Rum Punch

Ingredients

4 quarts apple juice or cider
1/2 cup brown sugar firmly packed
24 whole cloves
16 whole allspice
8 2-inch cinnamon sticks
2 whole nutmegs, cracked
1 to 2 cups golden rum
Lemon peel and/or other garnish of your choosing

Directions

  1. In a large saucepan, combine apple juice or cider, brown sugar, whole cloves, whole allspice, cinnamon sticks, and nutmegs.
  2. Bring to a boil. Reduce heat and simmer 15 minutes. Remove from heat, cool, then refrigerate several hours.
  3. To serve: strain into punch bowl. Stir in 1 to 2 cups golden rum, according to taste. Garnish with thin strips of lemon peel. Note: mulled rum punch can be reheated after straining and adding rum if you wish to serve it hot.

Makes 24 (6 ounce) glasses.

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