Spiced Pineapple Rum Toddies


makes 2 toddies

  • 1  1/2 cups pineapple juice
  • 1 cup water
  • 1/3 cup Spiced Pineapple Infused Rum (see recipe below)
  • 6 oz. heavy whipping cream
  • 1 tablespoon maple syrup
  • ground cinnamon, for serving
  • cinnamon sticks, for serving

Heat pineapple juice with water in a small saucepan over medium-heat until warmed through.

Meanwhile, in a medium bowl, whisk whipping cream and maple syrup with a hand mixer until peaks form.

Add rum to the hot pineapple juice and divide mixture into two mugs. Top with whipped cream and serve with ground cinnamon and cinnamon sticks for garnish.

For the Pineapple Infused Rum:

makes about 2 cups

  • 1  1/2 cups fresh chopped pineapple
  • 1 (750ml) bottle spiced rum
  • 1/8 teaspoon ground cloves
  • 1 cinnamon stick
  • three slivers sliced ginger
  • 6 black peppercorns

In a 2-quart glass jar with a lid, combine pineapple, rum, cloves, cinnamon, ginger and peppercorns. Refrigerate for up to 1 week, gently shaking jar each day, until rum is flavored to taste. Strain rum through a fine-mesh sieve into an airtight glass container and refrigerate, up to 1 month.