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Slow-Cooker Cranberry Hot Toddy
Slow-Cooker Cranberry Hot Toddy Photo: Liz Andrew/Styling: Erin McDowell

Quick, what comes to mind when you hear “hot toddy”? For us, it’s a steaming cocktail that warms us better than a cashmere sweater. This slow-cooker cranberry hot toddy is extra festive, thanks to cranberries and tangerines instead of lemon juice. We swap in rum and brandy for traditional bourbon and garnish everything with cinnamon sticks and fresh cranberries. It’s practically begging to be served at your holiday party. 

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12 to 14 servings

2½ quarts cranberry juice cocktail

⅓ cup honey

3 tangerines, thinly sliced, plus more for serving

¼ cup whole cloves

2 cinnamon sticks, plus more for serving

1-inch piece fresh ginger, peeled

1¼ cups amber rum

1 cup brandy

Fresh cranberries, for serving

1. In a large slow cooker, combine the cranberry juice, honey, tangerine slices, cloves, cinnamon sticks and ginger.

2. Cover the slow cooker and set it on high. Cook for 4 hours. Stir in the rum and the brandy.

3. To serve, strain the drink into mugs. Garnish with tangerine slices, cranberries and a cinnamon stick. Serve warm.

223 calories

0g fat

35g carbs

0g protein

30g sugar

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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