Hot Rum-and-Pineapple Toddies
Scott Beattie, Everyday With Rachel Ray, March 2010
1 cup pineapple juice
3 Tbsp pure maple syrup
1 Tbsp fresh lemon juice
1 cinnamon stick
1/2 cup heavy cream
1 cup dark rum
In a small saucepan, bring the pineapple juice , 2 tablespoons maple syrup, the lemon juice and cinnamon stick to a boil. Lower the heat and simmer for 5 minutes; remove from the heat.
Meanwhile in a medium bowl, beat the cream with the remaining 1 tablespoon maple syrup until soft peaks form.
Divide the pineapple-maple mixture among 4 small teacups or mugs. Discard the cinnamon stick. Add 1/4 cup rum to each cup; top with the maple whipped cream.
Notes/Results: Oh yeah...that warms the throat and right on down! The pineapple juice (I used fresh,100% juice) and the maple syrup make it rich and sweet and are perfect with the dark rum. It's an easy drink to make, is quite delicious and packs a punch--probably the reason for the small serving sizes. I would make this again.
Happy Saturday! I am headed out early to the farmers market and then to a vegetarian pressure cooking class--time to stop being chicken and learn to use my pressure cooker! ;-)
What are you doing today?