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Rum-pum-pum hot rum punch

Rum-pum-pum hot rum punch recipe

Every guest will feel special when you serve them a steaming mug of delicious Rum-pum-pum Hot Rum Punch topped with a grilled pineapple ring. In this Hot Rum Punch recipe, we used Myer's dark rum, R.W. Knudsen pineapple coconut juice, pineapple juice, pumpkin puree, fresh lemon juice and spices to create a sweet, tangy and toasty hot rum drink.

Yield: 4 servings

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2 pineapple rings for serving (optional)
16 oz. R.W. Knudsen pineapple coconut juice
4 oz. pineapple juice
3 Tbsp. pumpkin puree
Juice from 1 lemon
¼ tsp. cinnamon
⅛ tsp. ground ginger
6 oz. Myer's dark rum


  1. If using pineapple rings, grill in a grill pan until pineapple rings are marked or sear in a sauté pan until a little toasted. This will give a warm caramel taste to the pineapple. Cut each ring in half.
  2. Combine all ingredients except for rum and pineapple rings in a large pot. Bring to a simmer and cook 30 minutes. Divide rum between mugs and top with hot pineapple juice. Serve with pineapple rings.