慢炖锅热黄油甜酒

慢炖锅热黄油甜酒

Ingredients

  • 4杯(950毫升)水
  • 4杯(950毫升)蔓越莓果汁
  • 3杯(750毫升)菠萝汁
  • 1 1/2至3杯(355-750毫升)朗姆酒
  • 1杯(237毫升)红糖
  • 1/4杯(60毫升)黄油
  • 1茶匙(5毫升)肉桂粉
  • 1/2茶匙(2.5毫升)豆蔻粉
  • 1/4茶匙(1.2毫升)丁香粉
  • 1根香草豆(可选)

Directions

  1. 在慢炖锅内胆中混合所有的食材。搅拌均匀。
  2. 盖上盖子,并以高档慢炖1 1/2小时,或以低档慢炖3小时。

份量:15-20(6-8盎司/170-230克/份)

RECIPE TAGS

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