Haylie Duff's Holiday 'Hot Punch'
Haylie Duff's Holiday 'Hot Punch'
“But how can everyone, including the kids, enjoy a holiday cocktail? Well, the poison is only added at the end and only in to each person’s individual glass…so the kiddos can sip of the delicious warm broth right along next to the adults,” says Haylie Duff, author of The Real Girl’s Kitchen.Adapted from ‘The Real Girl’s Kitchen’ by Haylie Duff.
Servings
4
servings
Ingredients
- 1 pineapple, peeled and cubed
- 1 tablespoon black peppercorns
- 1 star anise pod
- 3 cups water
- 1 red apple
- 1 red apple
- 1 plum
- 1 cup cubed coconut
- 1 cup golden raisins
- 1 cup mixed dried fruit
- 1 cinnamon stick
Directions
- In a large stock pot, boil pineapple rinds, peppercorns, and star anise for 30–45 minutes with 3 cups water. Strain.
- In a slow-cooker, combine all the remaining fruit and pineapple broth. Cook for 6 hours on high heat.
- Serve in individual glasses or mugs and top with alcohol of choice.