Hot Toddy

  • By Natalie MacLean
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The word toddy, from the Hindu tári tádi, originally meant a drink of fermented sap or coconut milk. The British picked up the idea in the 19th century, though their toddies, usually made from scotch, were typically consumed for medicinal purposes. Today other dark spirits as well as scotch are used-such as rum, bourbon, or Irish or Canadian whiskey-as the base for this classic hot cocktail. For a modern twist, use hard cider or apple brandy for a lovely, baked apple pie flavour.

Note: If you're looking for creative updates on the traditional toddy, check out DiscCookery (Whitecap, $23), by CBC Radio DiscDrive host Jurgen Gothe.

Ingredients

16 ounces (480 mL) water or spicy tea
¼ cup (60 mL) sugar
A few dashes of ground cloves and cinnamon
8  ounces (240 mL) dark spirits such as rum, whiskey, bourbon or hard apple cider
Splash of lemon juice
4 cinnamon sticks
Grated nutmeg

Directions

Boil water or make tea; in a heat-proof bowl, mix with sugar, ground spices, and your spirit of choice.

Pour into coffee mugs and add a splash of lemon juice; stir with a cinnamon stick, which you can leave in for flavour and decoration. Sprinkle nutmeg over top.

Serves 4.

 

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