Even if you’re not showing symptoms of a cold, you can warm up with a hot drink to go down the hatch — Sunday, Jan. 11 is National Hot Toddy Day.
There is some question about the exact history of the drink — which is a mixture of honey, lemon, hot water and spirits — but is said to have originated in 18th century Scotland, according to Punchbowl.
CLASSIC HOT TODDY
From Blue Apron. Serves 4.
Bourbon is a popular choice for hot toddies, but whisky and brandy will also do, depending on what is in your cabinet.
- 8 oz. spirits
- 6 tbsp. honey
- 2 lemons
- 4 cups apple cider
- 4 Earl Grey tea bags
- 4 cinnamon sticks
- In a small pan over medium-low heat, heat the cider, cinnamon, honey and whisky until hot. Stir to let honey dissolve.
- Remove from heat, add the tea bags and let steep for two minutes.
- Remove tea bags and squeeze in the juice of half of a lemon. Pour among four mugs and garnish with cinnamon sticks and lemon wedges.
CARAMEL APPLE HOT TODDY
From The Cookie Rookie. Serves about 6.
A seasonal twist on an old favorite, caramel apple doesn’t ever really go out of style.
- 1 ½ cups caramel vodka
- ½ gallon apple cider
- ½ cup bourbon
- 1 container whipped cream
- Combine the vodka, apple cider, bourbon and cinnamon sticks in a pan on the stove.
- Heat and simmer until ready to drink.
- Top heat-proof mugs with a large dollop of whipped cream and serve.
SPICED CRANBERRY HOT TODDY
From She Wears Many Hats. Serves 4.
If you still have your Christmas tree up and are hanging on to the tail end of the holidays, that’s okay. Say cheers to the season with this fruity twist on the classic drink.
- 32 oz. pure cranberry juice
- ¼ cup granulated sugar
- 1 tsp. whole allspice
- 1 1-inch piece ginger, peeled and thinly sliced
- ¾ cup dark rum
- Add cranberry juice, sugar, cinnamon sticks, allspice and ginger to a large saucepan and bring to a boil.
- Reduce to simmer and stir to dissolve sugar. Cover and simmer on low for about 10 minutes before serving.