Jessica Patrick

Recipe: Hot Buttered Rum Punch

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hot-buttered-rum

Cary, NC — Enjoy this recipe for hot buttered rum punch, “the perfect Christmas Eve drink.” A holiday mug, fireplace and warm blanket are optional.

Hot Buttered Rum Punch

I’ve never been a fan of egg nog, so I drink this instead. I found the recipe three years ago and make it on Christmas Eve. It’s a “sit by the Christmas tree with a warm blanket and a good book” kind of hot drink. There are several variations of this recipe, but this is my favorite – it’s both sweet and spicy, and the cranberry sauce and pineapple juice make it a little tangy.

Spiced rum compliments it well, but you can wait and add as much – or as little – as you’d like to your individual mug to keep the recipe friendly for kids. This recipe makes a big batch and fills one large crock pot, so, chances are, you’ll have some left over for Christmas Day.

Just keep it refrigerated and it will keep for up to three days.

Ingredients

  • 2 (16 oz.) cans of jellied cranberry sauce
  • 2/3 cup brown sugar
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground allspice
  • 1/4 tsp. ground cloves
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. salt
  • 4 cups water
  • 4 cups pineapple juice
  • Butter pats (optional)

Instructions

  • In a crock pot, crush cranberry sauce with a fork.
  • Mix with sugar, spices and salt.
  • Add water and pineapple juice.
  • Cover and simmer two hours.
  • Add spiced rum to taste.
  • Ladle into mugs and float a pat of butter (optional) in each serving.

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Recipe by Jessica Patrick. Photo by Steven Labinski.

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CaryCitizen is sponsored in-part by Waverly Place.