New This Month

This spin on hot buttered rum has a cardamom-spiced pineapple puree in the mix. Because the fruit is roasted, the punch takes some time to prepare, but it pays off in decadent flavor.

Source: Martha Stewart Living, December 2008
Servings

Ingredients

Directions

Cook's Notes

The punch's base can be made the day before and refrigerated. Heat over low heat, and add the alcohol, if using, just before serving.

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