There are few offers as welcome on the first chilly nights of autumn as a hot drink by a crackling fire. This season, our top pick for warming up is a classic- the Hot Toddy. Whether you prefer the company of close friends or a good book, this fragrant, soothing drink is the perfect way to unwind and enjoy the season.
The exact origin of the Hot Toddy is unclear, but many suggest it was first prepared in Scotland in the early 1700’s. The traditional version involves a base mixture of whisky, boiling water, tea, honey and lemon, garnished with a combination of cloves and cinnamon. Through the years, this delicious brew has been recreated using a range of flavors such as apple, ginger, pumpkin, maple syrup and bitters.
If you’ve never tried a Hot Toddy, here are 5 of our favorite tea-infused recipes sure to inspire you:
An adventurous medley of apple, chocolate and coconut in the tea make this Toddy a standout
Stir well, enjoy even more!!!
Makes about 9 oz.
Lisa M. Nahay/ Whiskey Blue New Orleans
African Rooibos, naturally sweet and caffeine-free, is an ideal base for this festive Toddy
Mix first three ingredients in small mug, then add hot tea and dash of orange bitters. Garnish with fresh nutmeg.
Created by Wayne Curtis
Curl up with this spicy, aromatic brew and a good book for a mellow evening at home
Steep two cups of Masala Chai. To each cup add half the rum, honey and lemon juice. Garnish with cinnamon sticks.
Makes two servings.
Capture the essence of autumn; this cider-sweetened Toddy is delicious on its own or paired with Snickerdoodles
Steep the tea for three minutes and discard the leaves. Add the bourbon, honey, cider and lemon. If desired, garnish with a cinnamon stick, star anise or a lemon slice.
Makes one serving.
Laced with classic pumpkin pie spices and capped with a dollop of whipped cream, this fragrant Toddy looks as good as it tastes
In a mug, pour boiling water over Chai and steep for five minutes. Strain leaves and spices. Add hot milk, honey and rum. Top with a dollop of whipped cream and a sprinkle of cinnamon.
Makes one serving.
This time of year, I think of “Oh my? It’s fruitcake weather!” — one of the memorable lines in Truman Capote’s wonderfully incisive portrait of his alter ego Buddy’s time in the South baking with his eccentric cousin Sook in “A Christmas Memory.” However, reading the story sets me to … Continue reading
We’re going back into the archives to revisit these classic posts by James Norwood Pratt. This post includes “China Black”, “Keemun – Splendor of Flavor and Perfume”, and “Yunnan – Among the Grandest of the World’s Black Teas”. We have added a link to the end of each one to … Continue reading
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