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Hot Rum-and-Pineapple Toddy Recipe

Happy Hour: Hot Rum, Pineapple, and Maple Toddy

Ever since two Fridays ago, I've been chained to my television watching the Vancouver Olympics. I'm not much of a sports spectator, but I have a soft spot for stories of sacrifice and redemption, and the Winter games have plenty of those.

Last night, I watched the USA face off against Canada in the hockey rink. The match had plenty of excitement and energy — plus those Canadian hotties in their maple leaf uniforms weren't too hard on the eyes, either.

I took it all in with a tipple that couldn't have been more fitting: a play on the hot toddy that's laced with cinnamon, pineapple, and the country's oh-so-emblematic maple syrup. To be the best Olympics couch cheerleader you can be, get the recipe.

Hot Rum, Pineapple, and Maple Toddy

Hot Rum, Pineapple, and Maple Toddy

Recipe for Hot Rum and Pineapple Toddy With Maple Syrup

Ingredients

1 cup pineapple juice
3 tablespoons pure maple syrup
1 tablespoon fresh lemon juice
1 cinnamon stick
1/2 cup heavy cream
1 cup dark rum

Directions

  1. 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.
  2. Meanwhile, in a medium bowl, beat the cream with the remaining 1 tablespoon maple syrup until soft peaks form.
  3. 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 a dollop of maple whipped cream. Serve immediately.

Makes 4 toddies.

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