Best Hot Toddy Recipes

TRADITIONAL HOT TODDY

Steps:

• Heat water in a glass measuring cup in the microwave for 2 minutes.
• Place honey in a large mug. Add hot water and bourbon; stir until honey is dissolved. Squeeze lemon wedge into the mug and discard. Stir with cinnamon stick; leave in the mug. Drop the thin slice of lemon into the mug for garnish.

DR. PAT'S HOT TODDY COLD REMEDY

Steps:

• Place the whisky - Honey - Tea bag(s):.
• in a large microwave safe mug with 1 cup of Very Hot water.
• NOTE: microwave if it's not hot enough, place in the microwave for 1 minute or until it is piping hot, but not boiling.
• Add the honey.
• Pour the hot water into the mug over the spoon you used for the honey to get off the last little drops.
• Add the lemon juice and stir well.
• Add the lemon slice and serve.

HOT TODDY

Steps:

• Whisk the whisky and honey together and split between 2 heatproof glasses. Add half of the cinnamon stick to each, then top up with 200ml boiling water.
• Add a splash of lemon juice to each, then taste and add more to your preference. Finish each with a slice of lemon, studded with a clove, and serve immediately.

BOURBON HOT TODDY

Steps:

• Bring 2 cups water to a boil in a small saucepan or tea kettle. Remove from heat and divide between two mugs. Divide bourbon, honey, lemon juice, cinnamon sticks, and cloves between mugs. Let stand 5 minutes, then stir and serve, garnished with lemon rounds.

HOT TODDY

Steps:

• Put bourbon, honey, and lemon juice in a 6-ounce mug. Top off with hot water and stir until honey is dissolved.

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 WHISKEY TODDY

Steps:

• Put honey or sugar into a mug. Fill 2/3 full with boiling water.
• Add Scotch whisky and stir.
• Garnish with a slice of lemon, dust with nutmeg, and serve.
• Use honey or sugar. You can add a few cloves or some cinnamon.

JIM BEAM BLACK® HOT TODDY

Steps:

• Put bourbon, lemon juice, and honey in a 6-ounce mug.
• Top off with hot water and stir until honey is dissolved.
• Garnish with a lemon peel (optional).

CELEBRATION HOT RUM BUTTERED CIDER - CIDER HOT TODDY

Steps:

• Stud the orange with the cloves.
• Gently melt the butter in a large saucepan before adding the cider; continue to heat the cider and butter for about 5 minutes, then add the clove-studded orange and the cinnamon sticks; heat gently for a further 5 minutes - do NOT allow it to come to the boil.
• Add the rum and heat for a further minute or two, again do not allow the toddy to come to the boil.
• Serve in warmed punch glasses or mugs, add a cinnamon stick to each glass if you wish.
• You can add more cider, rum and butter to the pan with the spiced fruit, throughout the evening.

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.

THE MAPLE-GINGER HOT TODDY

Steps:

• Pour 3/4 cup boiling water over tea bags in a mug. Let steep 5 minutes, then remove tea bags. Stir in bourbon, lemon juice, and maple syrup. Garnish with lemon peel.
• Do Ahead
• Tea can be steeped 5 days ahead. Cover and chill. Reheat before serving.

HOT TEA TODDY

Steps:

• In a coffee mug, place the tea bag, Scotch, and honey. Add enough boiling water (about 3/4 cup) to fill the mug. Add the cinnamon and lemon, and steep for 5 minutes. Remove the tea bag and cinnamon stick.
• Sprinkle lightly with the nutmeg and serve.

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 TODDY

Steps:

• Fill a 6-ounce heatproof mug or glass with boiling water and set aside, 1 minute. Pour out the water then add the spirit and honey to the warmed glass. Top with boiling water and stir until the honey is dissolved. Garnish with the lemon peel and cinnamon stick or star anise, if desired. Let cool slightly before enjoying.

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.

HOT TODDY (COLD REMEDY)

Steps:

• Let tea bag steep in boiling water for 1 to 2 minutes in a large mug.
• Stir in honey and then Whiskey. Add fruit wedge or juice and cinnamon.
• Enjoy!

CRANBERRY HOT TODDY

Steps:

• Cut tangerines crosswise into 1/4-inch-thick rounds and remove seeds. Stud rind of each tangerine round with 4 or 5 cloves. In a large saucepan, simmer cranberry juice, tangerine rounds, and sugar, covered, 5 minutes. Stir in rum.
• Serve toddies with clove-studded tangerine rounds in heatproof glasses.

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.

HOT TODDY

Steps:

• Heat up the milk and whisk in the malt, sugar to taste, whisky, vanilla seeds and pods. Whisk up, then, if you have a cappuccino frother, whiz up to make some lovely froth.

KOMBUCHA HOT BUTTERED TODDY

Steps:

• Melt butter in a saucepan over low heat. Add orange juice and brown sugar; stir until sugar dissolves, 2 to 3 minutes. Stir in kombucha, cinnamon sticks, and cloves. Simmer gently until flavors combine, about 5 minutes. Stir in brandy and pour into mugs.