Hot rasapple-rum

  • 240ml organic pressed apple juice
  • 30ml raspberry syrup
  • 1 tbsp grated orange rind
  • 3 whole cloves
  • 1/4 tsp ground cardamom
  • 1/4 tsp ground cinnamon plus extra for sprinkling
  • 45ml Mount Gay or similar dark rum
  • Whipped cream
  • 1 tsp Chambord or similar raspberry-flavoured liqueur

Serves: 1 serving

1) In a small pan combine the apple juice, raspberry syrup, orange rind, cloves, cinnamon and cardamom. Heat gently but do not boil. When the steam begins to rise, remove the cloves and add the rum.

2) Pour the mixture into a heatproof glass or mug and top with a dollop of whipped cream. Drizzle with raspberry liquor and sprinkle with cinnamon. Serve at once.

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