Hot Cider Rum Punch Recipes

HOT APPLE CIDER WITH RUM

Steps:

• Stud the apple with the cloves. In a medium pot, combine the studded apple and remaining ingredients except the rum. Slowly bring to a simmer over low heat. Simmer for 10 minutes. Remove from the heat and add the rum. Discard the apple. Ladle into mugs and garnish each with a cinnamon stick. Serve immediately.

APPLE CIDER AND RUM PUNCH

Steps:

• Combine rum, vermouth, lemon juice, simple syrup, and bitters in a large pitcher. Add 2 cups ice and stir until ice has mostly melted and punch is very cold. Stir in apple slices and orange zest; gently stir in cider.
• Divide punch among ice-filled old-fashioned glasses and garnish with more apple slices and orange zest.
• Do Ahead
• Punch (without apple, orange zest, and cider) can be made 1 day ahead. Chill.

HOT CIDER PUNCH

Steps:

• Stir the apple juice, pineapple juice, and cranberry juice together with the brown sugar in a large pan. Place the cinnamon sticks, cloves, and ground allspice into a large teaball or cheesecloth bag. Place the spice bag into the pan with the juice mixture. Heat the juice mixture over medium-high heat about 10 minutes. Serve hot.

WARM CIDER AND RUM PUNCH

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.

HOT GOLD APPLE CIDER

Steps:

• Gather the ingredients.
• In a large pot, combine all the ingredients.
• Stir and cover. Heat and slowly bring to a boil, stirring occasionally.
• Lower the heat, cover, and allow to simmer for 1 to 2 hours, stirring occasionally.
• Transfer to an insulated punch bowl and serve in mugs, or keep it covered on the stove and heat it up periodically. Enjoy. This recipe can easily be adapted to create as many servings as you like. Downsize it for a small party or a snowy day at home or increase it for a larger crowd; simply retain the ratio of the three liquids. And, you will not hurt it one bit if you do pour in a little extra rum or Goldschlager.

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.

HOT RUM AND CIDER PUNCH

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.

SPICED CIDER PUNCH

Steps:

• Place sugar, spices and 1 cup cider in a saucepan; cook and stir over medium heat until sugar is dissolved. Remove from heat; stir in juice concentrate until melted., Transfer to a large pitcher. Stir in remaining cider. Refrigerate, covered, until cold., To serve, pour cider mixture into a punch bowl. Stir in ginger ale. If desired, garnish with orange slices.