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Hot Rum and Pineapple Toddies

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“Sounds wonderful; found in Rachel Ray Magazine. Recipe by Scott Beattie author of Artisanal Cocktails.”
READY IN:
13mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a small saucepan, bring the pineapple juice, 2 T maple syrup, lemon juice and the cinnamon stick to a boil. Lower the heat and simmer for 5 minutes; remove from the heat.
  2. Meanwhile, in a medium bowl, beat the cream with the remaining 1 T maple syrup until soft peaks form.
  3. Divide the pineapple-maple mixture among 4 small teacups or mugs. Discard the cinnamon stick.
  4. Add 1/4 cup rum to each cup; top with the maple whipped cream.

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