Many people sip on hot toddies as a boozy way to soothe sore throats and kick coughs to the curb. I don’t care what anyone says, the flu shot has worked for me this year. (Knock on wood.) so I decided to whip one up because it’s a warm and cozy solution to coping with chilly weather – and intermittent radiator heat.
The classic recipe is simple and straight-forward:
- 2 oz bourbon or whiskey
- Hot water
- 4-6 cloves
- lemon wedge or twist
- brown sugar or honey
- Warm a mug (or Irish coffee mug if you’re fancy) with hot water for a couple minutes
- Dump the water out and add your sweetener of choice (sugar or honey), cloves, lemon and boiling water
- After the sugar dissolves and the cloves and lemon have steeped for a little bit, add your booze, stir and enjoy.
A simple google or Pinterest search showcases sooooo many different variations! I spotted anise seeds, cinnamon , chai, rum, ginger, cranberries, tumeric and even sriracha in various ingredient lists. It’s a lot to take in, so I just decided to wing it with whatever I had accessible.
Unless I’m baking, I don’t really measure anything. So all these measurements are pretty arbitrary. Add more or less of anything or just nuke the booze and take a swig straight out the bottle. I’ll cringe, but I won’t judge.
- 1 oz Fireball Whiskey
- 5 oz Hot water
- 1 tsp Chai Tea (this is loose tea from Teavanna)
- Dash of pumpkin pie spice
- lemon slice (optional)
- Steep the Chai in the water to desired strength
- Stir in the pumpkin pie spice and whiskey
- Add lemon juice/zest