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Hot Spiced Beer And Rum

chef.jackson's picture
  Beer 48 Ounce (4 Cans Or Bottles, 12 Ounces Each)
  Cinnamon stick 1
  Whole cloves 8
  Lemon 1⁄2 , peeled and cut in strips
  Eggs 4
  Packed brown sugar 2⁄3 Cup (10.67 tbs)
  Rum 1⁄2 Cup (8 tbs)

1. In a large heavy bottomed saucepan, add cinnamon cloves and lemon peel and pour over the beer.
2. Place pan over a low flame and heat for 10 to 15 minutes without boiling or simmering.
3. In the mean time, in a dry bowl combine the eggs and sugar and beat with a wire whisk or electric mixer until thick and pale.
4. Whisking vigorously and constantly, add the egg mixture to the beer until well blended.
5. While constantly whisking, stir in the rum and cook the mixture until thick, without boiling.

6. Immediately ladle drink into small mugs or punch cups and serve hot on a cold winter day.

Recipe Summary

Difficulty Level: 
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 435 Calories from Fat 45

% Daily Value*

Total Fat 5 g7.7%

Saturated Fat 1.6 g7.8%

Trans Fat 0 g

Cholesterol 211.5 mg70.5%

Sodium 98.5 mg4.1%

Total Carbohydrates 51 g17%

Dietary Fiber 0.82 g3.3%

Sugars 36.9 g

Protein 8 g16.3%

Vitamin A 4.9% Vitamin C 10.1%

Calcium 8.3% Iron 7.9%

*Based on a 2000 Calorie diet

Hot Spiced Beer And Rum Recipe