‘Tis the season of drinking and eating; but who wants a
frosty-cold beer on an icy-cold night? Even a tumbler of red wine (held in
cupped hands) isn’t quite the warmth we seek. Enter the Hot Toddy; steaming,
golden, spicy; a hint of sweet, a dose of citrus; perfect for chilly Sunday afternoons
or long, dark evenings after too-short days.
The December 2011 issue of Bon Appetit features a
wonderfully special version of this seasonal drink: the Honey-Bourbon Toddy
(pictured above). But I like to keep it simple and use whatever I have on hand.
My Hot Toddy is easy, instant and comfort in a mug: enjoy with slippers and a
good book.
The Hot Toddy
Serves 2.
2 tablespoons honey or good quality maple syrup
2 cups hot water (about… you may not use all of it depending
on the size of your mug and how strong you like your drink to taste)
6 tablespoons brandy
2 tablespoons freshly-squeezed lemon juice
2 cinnamon sticks
Add 1 tablespoon of honey or maple syrup to each mug, top
with 3 tablespoons of brandy, 1 tablespoon of lemon juice and 1 cup of hot
water. Add cinnamon stick and serve.
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