Miel Picante Punch

6 oz Añejo rum
12 oz Apple cider
2 oz Lemon juice
3 oz Honey (jalapeno-rum infused)
On a stovetop, heat all ingredients together until steaming. Ladle into mugs and garnish. Garnish: freshly grated cinnamon and a lemon wedge
To make the jalapeno-rum honey: Combine 1 1/2 cups of honey with one sliced and smashed jalapeno (seeds intact) and two ounces of aged rum. Stir and let sit overnight at room temperature. Remove the jalapeno chunks before using. Store in a dark, cool place for up to one month.
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