This hot rum punch crosses a lot of boundaries. It’s part spiked apple cider, part mulled wine and has enough rum added at the end to be pleasantly noticeable without tasting like Everclear. Whole mulling spices and fresh citrus balance out the flavors in my apple cider wine hot punch. Whether you’re suffering through frigid temperature and need something warm to thaw you out or want to serve a festive Christmas rum punch to friends and family, this quick and easy recipe is a winner.
I probably have no business talking about cold weather or hot punch. I live in South Florida, after all. Rarely do we see temperatures that require a pair of blue jeans, much less a hot rum punch… (though the mercury has dipped into the 50’s this morning). On rare occasions such as this, my easy spiked apple cider/mulled wine combo can’t be beat. It’s warm, sweet, with nose tingling spices and enough citrus peel and juice to lend a holiday inspired tang to this Christmas rum punch.
Hot Punch Ingredients
- Apple Cider
- White Wine
- Whole Cinnamon Sticks
- Allspice Berries
- Star Anise
- Mandarins (or Orange)
- Simple Syrup
- Golden Rum (can also use Spiced Rum)
My girlfriend, Nola lives in Colorado and she’s been complaining bitterly about the recent cold snap. I’ve also heard from my blogging buddies, Leah (in Nebraska) and Caroline in Boston. They’ve told me about the 4 layers of clothing that is mandatory even inside the house and the throw blankets that reside on every couch and chair in case of a chill… Clearly, they need this hot rum punch more than me… Luckily, my hot punch is ready for sipping in about 15 minutes.
How To Make Spiked Apple Cider Wine Christmas Rum Punch
- Combine the apple cider, wine, cinnamon sticks, cloves, star anise, and allspice berries in a large pot (I prefer a Dutch oven… see note below).
- Add the lemon zest, clementine (or orange zest), clementine juice (or orange juice) and simple syrup.
- Bring the spiked apple cider just to a boil, then reduce the heat to a low simmer and cover so the lid is slightly askew on the pot and steam can escape.
- Simmer for 10 minutes.
- Remove the cinnamon stick and star anise and set aside.
- Strain the apple cider wine mixture through a fine mesh strainer to remove the small cloves and allspice berries along with the citrus zest.
- Wash and dry the pot, so there’s no residue left and return the spiked apple cider mixture to the pot.
- Add the cinnamon sticks and star anise back to the hot rum punch.
- Return Christmas rum punch to a simmer. Remove from heat.
- Stir in the rum.
- Serve in cups or insulated drink glasses.
Best Receptacle For Serving Hot Drinks
I prefer to use a Dutch oven for this punch and here’s why: Dutch ovens are made of enameled cast iron, therefore, they hold heat very well, even when they’re not on the stove. Add the rum at the last minute so it doesn’t burn off. You want to have the flavor of the rum present in every sip. The Dutch oven allows for that. It keeps the hot punch hot, without cooking off the spirits. The first cup is as good as the last.
Make Ahead Christmas Rum Punch
If you’re serving Christmas rum punch for a party, you can make most of it ahead of time. Up to step #8 above. When your guests arrive and it’s time to serve, warm up the apple cider wine mixture to a simmer. When the mixture is very hot, remove it from the heat and stir in the rum. Ladle into cups and enjoy.
Double The Recipe
If you’re having a larger gathering, this recipe will double easily. Heck, even there’s only four or five people, you might want to make a double batch of this tasty spiked apple cider. It’s THAT GOOD. I admit to having a cup of hot punch while the A/C was cranking and it was 86° outside… and then I went back for cup #2. Yep. THAT GOOD.
More Hot Drink Recipes:
- Hot Buttered Rum – 4 Variations
- Tom and Jerry – A Brandy Cocktail via The Gastronom Blog
- Gluhwein – German Mulled Wine courtesy of Caroline’s Cooking
- Creamy Irish Mocha Latte
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Spiked Apple Cider Wine Hot Punch
- 3 cups apple cider
- 1 750ml bottle white wine (Chardonnay, Sauvignon Blanc, Chenin Blanc, Pinot Grigio or other dry white wine)
- 2 whole cinnamon sticks
- 2 whole allspice berries
- 2 whole star anise
- 4 whole cloves
- 1 lemon zested
- 1 tablespoon mandarin or clementine zest from about 3 mandarins
- 1/2 cup mandarin juice from about 6 mandarins
- 1/2 cup simple syrup
- 1/2 cup golden rum I used Mount Gay
- Combine the cider, wine, cinnamon sticks, allspice berries, anise and cloves in a pot or dutch oven. Add the lemon zest, clementine zest, clementine juice and simple syrup.
- Heat over medium high heat until the mixture just starts to boil. Reduce heat to a simmer and place the lid on the pot so it's slightly askew. Simmer for 10 minutes. Remove the cinnamon sticks and star anise and set aside.
- Place a fine mesh strainer over a bowl and ladle or pour the grögg mixture through the strainer.
- Wash and dry the pot that you simmered the Grögg in. Add the cider mixture back to the pot, along with the reserved cinnamon and star anise.
- Just before serving, warm the Grögg over medium high heat. Remove from heat and stir in the rum. Cover tightly with the lid to keep the punch hot without cooking off the rum.
- Ladle into cups and garnish with extra cinnamon sticks, star anise and orange peel for a festive feel.