Best Hot Apple Toddy Recipes

APPLE HOT TODDY

Steps:

• Make the toddies: In a small pitcher, combine the rum, honey and lemon juice. Add the hot water and stir until the honey dissolves.
• Serve: Arrange a cinnamon stick and a few apple slices in two mugs. Pour half of the toddy mix into each and enjoy.

HOT TODDY APPLE PIE

Steps:

• For the crust: Pulse the flour, granulated sugar, baking powder and salt in a food processor to combine. Add the shortening and pulse until the mixture looks like coarse meal. Add the butter and pulse to pea-size pieces. Add the whiskey and pulse until just incorporated. Pulse in the ice water, 1 tablespoon at a time, until the dough holds together when pinched. Turn out the dough onto a large piece of plastic wrap and gather together, using the plastic wrap to help you. Divide into 2 pieces and gently pat each into a disk; wrap tightly in plastic wrap and refrigerate until firm, at least 1 hour and up to 24 hours.
• For the hot toddy apple filling and caramel: Add the granulated sugar and 4 cups water to a large pot. Cook over high heat until the sugar is dissolved, about 2 minutes. Stir in the whiskey, honey, lemon juice, cloves and cinnamon sticks. Bring to a boil. Stir in half of the apples and bring back to a boil, then reduce to a simmer over medium-low heat. Cook, stirring frequently, until the apples are tender but not mushy, about 7 minutes. Use a slotted spoon to transfer the apples to a large bowl. Add the remaining apples to the poaching liquid and repeat the poaching process. When all the apples are in the bowl, add the ground cinnamon and ginger and stir to combine. Set aside to cool.
• Make the hot toddy caramel: Remove the cinnamon sticks and cloves from the poaching liquid and bring to a boil over high heat. Cook, whisking occasionally, until the mixture is syrupy and reduced to about 1 1/4 cups, 30 to 35 minutes. (It may bubble up, so keep an eye on it.) Add the heavy cream and 2 tablespoons of the butter and cook, whisking constantly, until the butter is melted and the mixture is slightly thickened, about 2 minutes. Stir 2 tablespoons of the hot toddy caramel into the bowl with the apples and let cool completely.
• Transfer the remaining hot toddy caramel to a microwave-safe bowl. Let cool completely, then cover and refrigerate. The caramel will continue to thicken as it cools. You should end up with about 1 cup of caramel.
• Roll out 1 disk of dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Roll out the remaining disk of dough into a 12-inch round on a lightly floured surface. Transfer to a baking sheet, cover with plastic wrap and refrigerate until ready to use.
• Spoon the apple filling into the prepared pie crust and dot with the remaining 2 tablespoons butter. Lay the dough round over the filling. Pinch the overhanging dough together and fold it under itself; crimp the edge with your fingers. Cut a few slits in the top crust to allow steam to escape. Brush the crust with the beaten egg and sprinkle with coarse sugar. Refrigerate 1 hour.
• Position an oven rack in the lower third of the oven, put a baking sheet on the rack and preheat to 400 degrees F. Bake the pie on the hot baking sheet until the crust is golden, 60 to 70 minutes. Transfer to a rack and let cool at least 2 hours.
• Reheat the caramel sauce before serving and drizzle over each slice.

APPLE PIE HOT TODDY

Steps:

• In a saucepan, combine the apple cider, vinegar, maple syrup, vanilla, cinnamon sticks, star anise and ginger. Heat over medium heat until the flavors come together, about 10 minutes.
• Divide the mixture among 4 heatproof mugs and top each with a shot of bourbon and a squirt or dollop of whipped cream. Sprinkle over ground cinnamon and serve.

HOT APPLE CIDER TODDY

Steps:

• Heat the apple cider in a nonreactive saucepan.
• In a bowl, combine the softened butter, brown sugar, nutmeg, cinnamon, and cloves. Whip until the butter becomes creamy and the ingredients are incorporated. Place the graham crackers and pumpkin pie spice in a plastic baggie and crush with a rolling pin. Combine the rum extract with the non-dairy whipped topping. In a footed coffee glass, place a single cinnamon stick and a slice of spiced butter. Pour 1 shot whiskey into the glass. Ladle the hot cider to fill the glass. Garnish with a dollop of rum-flavored topping and a sprinkle of graham cracker crumb mixture. Serve warm.

APPLE & TEA HOT TODDY

Steps:

• Boil apple juice in a 4-5 quart heavy pot over high heat until syrupy and reduced to 1 1/2 cups, about 50 minutes.
• Combine apple syrup, tea and Calvados in a 2 quart saucepan and heat over moderate heat until hot (do not boil).
• Divide toddy among 8 small cups and serve with a cinnamon stick in each.
• Note: the apple syrup can be made 1 week ahead and cooled completely, uncovered, then chilled, covered.

APPLE PIE HOT TODDY

Steps:

• 1. Place apple pie syrup and bourbon into a coffee glass; stir.
• 2. Boil hot water with the cinnamon sticks and the cloves.
• 3. Add the spiced hot water to the pie and bourbon mix.
• 4. Garnish with an apple slice and more cinnamon, if desired. Drink hot.
• 5. APPLE PIE SYRUP: Place the three cans frozen apple concentrate, one cup of brown sugar and three cinnamon sticks into a pot. Bring to a boil. Leave to simmer for 20-30 minutes, stirring regularly.

BOURBON APPLE HOT TODDY

Steps:

• Combine the apple cider, brown sugar, nutmeg, vanilla seeds and orange zest in a medium saucepan over medium heat and simmer for 10 minutes. Divide among heat-proof mugs, top with a splash of bourbon if desired and a few dollops of whipped cream.

HOT APPLE CIDER TODDY

Steps:

• Heat cider in non-reactive saucepan.
• Combine butter, brown sugar, nutmeg, cinnamon, and cloves. Whip until butter becomes creamy and the ingredients are incorporated.
• Place graham crackers and pumpkin spice in plastic bag and crush with rolling pin.
• Combine rum extract with Cool Whip.
• In a footed coffee glass, or mug, place a single cinnamon stick and a slice of the spiced butter.
• Pour 1 shot of whiskey (optional but recommended ;o)).
• Ladle the hot cider into the glass or mug.
• Garnish with a dollop of the rum-flavored topping and sprinkle on some graham cracker crumb mixture.
• Serve warm.

HOT APPLE-GINGER TODDY

Steps:

• First - Ginger-infuse the cider: Peel and chop the ginger. Bring apple cider to a boil in a nonaluminum pot. Add several slices of cut and peeled ginger when cider boils. Turn heat off and steep for 30 minutes. Puree this mixture in a blender and strain through cheesecloth. Refrigerate until ready to use.
• Second - Make the ginger toddy: Heat the ginger-infused cider, but do not boil. Add bourbon. Stir in honey. Pour into a coffee mug. Garnish with lemon and ginger slice (or use crystallized ginger).

HOT APPLE TODDY

Steps:

• Pour the juiced apples through a chinois or fine-mesh sieve into a medium saucepan. Bring to a simmer over medium heat. Keep hot until ready to serve.
• Add the heavy cream to the bowl of a stand mixer fitted with a whip attachment. Add the powdered sugar, cinnamon and ginger and whip until it holds hard peaks.
• Add 2 ounces cognac to the bottom of each of two rocks glasses. Carefully ladle and evenly divide the warmed apple juice into each glass. Very generously dollop each cocktail with the whipped cream and serve.

HOT SPICED APPLE TODDY

Steps:

• Add all ingredients to a hot toddy mug and stir.
• Garnish with a cinnamon stick and a lemon curl.
• Enjoy!

APPLE BRANDY HOT TODDY

Steps:

• Heat water to boiling.
• Pour brandy and honey liqueur or honey into a heatproof glass.
• Add water and nutmeg and stir with a cinnamon stick or bar spoon.
• Float lemon wedge on top and serve.

HOT APPLE CIDER TODDY

Steps:

• Heat the apple cider in a non-reactive saucepan. In a bowl, combine the softened butter, brown sugar, ground nutmeg, cinnamon, and ground cloves. Whip until the butter becomes creamy and the ingredients are incorporated. Place the graham crackers and pumpkin pie spice in a plastic baggie and crush with a rolling pin. Combine the rum extract with the non-dairy whipped topping. In a footed coffee glass, place a single cinnamon stick and a slice of spiced butter. Pour 1 shot whiskey into the glass. Ladle the hot cider to fill the glass. Garnish with a dollop of rum-flavored topping and a sprinkle of graham cracker crumb mixture. Serve warm.

APPLE BRANDY HOT TODDY RECIPE

Steps:

• Pour the Calvados and liqueur or honey into a heatproof glass.
• Add the water and nutmeg and stir with a cinnamon stick or barspoon. Float the lemon wedge on top and serve.