1 tsp whole allspice
1 tsp whole cloves
7 cups apple juice
1 1/2 to 2 cups rum
1/3 to 1/2 cup backed brown sugar
To make a spice bag, cut a 6-inch square from a double thickness of cotton cheesecloth. Place cinnamon, allspice and cloves in center of square. Bring up corners of the cheesecloth and tie closed with kitchen string.
In a 3-6 qt slow cooker, combine spice bag, apple juice, rum, and brown sugar. Cover; cook on low for 7-8 hours or on high for 3-4 hours.
Remove and discard spice bag. Ladle hot punch into cups; float about 1/2 tsp butter on each serving.
*Note: To break sinnamon sticks, place in a heavy plastic bag and pound sticks with a meat mallet.
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