Chai Spiced Hot Toddy Food

CHAI-SPICED HOT TODDY

Chai-Spiced Hot Toddy image

For centuries, people have been using hot toddies as a natural remedy for common ailments. Adding warming spices like fiery black pepper, revitalizing cinnamon, and cleansing cardamom make for a cheering drink that can also cure the winter blues.

Provided by Kat Boytsova

Categories House Cocktail Tea Rum Spice Hot Drink Coriander Cinnamon Ginger Winter Cocktail Drinks

Yield Makes 6 cocktails

Number Of Ingredients 9

Ingredients

2 teaspoons cardamom pods, crushed (about 20 pods)
2 teaspoons whole coriander seeds
1/4 teaspoon whole black peppercorns
11 (3") cinnamon sticks, divided
1 (2") piece ginger, unpeeled, thinly sliced
2 medium oranges
6 tablespoons honey
3 tablespoons whole leaf black tea or 3 bags black tea
9 ounces dark rum

Steps:

Toast cardamom, coriander, peppercorns, and 5 cinnamon sticks in a large pot over medium-high heat until fragrant, about 1 minute. Add ginger and 8 cups water.
Using a peeler, peel orange zest into long strips about 3" each. Reserve 6 pieces for garnish, then add remaining zest to pot.
Bring to a boil, then reduce heat, cover, and simmer 15 minutes. Remove from heat and stir in honey and tea. Let steep 5 minutes.
Strain through a fine-mesh sieve into a large bowl or pot. Divide among mugs and top off with rum. Garnish with reserved orange peels and cinnamon sticks.
Do Ahead
Tea mixture, without rum, can be made 1 week ahead; cover and chill.

CHAI TODDY

Chai Toddy image

Provided by Food Network

Yield 1 serving

Number Of Ingredients 6

Ingredients

One part chai tea concentrate
One part whole milk
1 star anise
1 oz. cognac/brandy
1 oz. DeKuyper Buttershots liqueur or butterscotch schnapps
1/2 graham cracker, crushed and powdered

Steps:

Bring chai tea concentrate and milk to a simmer over medium-low heat. Stir in star anise to flavor. Remove from heat. In a mug add brandy and butterscotch liqueur. Pour chai tea mixture into mug. Stir slightly and dust with crushed graham cracker.

CHAI-SPICED HOT COCOA

Chai-Spiced Hot Cocoa image

Make and share this Chai-Spiced Hot Cocoa recipe from Food.com.

Provided by dicentra

Categories Beverages

Time 5m

Yield 1 serving(s)

Number Of Ingredients 5

Ingredients

1 (5/8 ounce) envelope swiss miss hot cocoa mix
3/4 cup hot water (not boiling)
1 chai spiced tea bag
reddi-wip fat free whipped topping
ground cinnamon (optional)

Steps:

Place cocoa mix into a cup. Gradually stir hot water into mix until blended. Add tea bag. Let stand 1 to 2 minutes, based on desired strength of chai spice. Remove tea bag and discard.
Top with a serving of Reddi-wip. Sprinkle with cinnamon, if desired.

Nutrition Facts : Calories 62.5, Fat 0.6, SaturatedFat 0.4, Cholesterol 0.2, Sodium 82.8, Carbohydrate 13.2, Fiber 0.6, Sugar 11.4, Protein 1.1

APPLE HOT TODDY

Apple Hot Toddy image

Provided by Alex Guarnaschelli

Categories beverage

Time 10m

Yield 2 servings

Number Of Ingredients 6

Ingredients

3 ounces apple flavored spiced rum, such as Captain Morgan Sliced Apple
2 tablespoons honey
Juice from 1 large lemon
1 1/2 cups hot water
2 cinnamon sticks
10 to 12 thin slices Granny Smith apple

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.

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In a medium pot, bring the water to a boil over medium heat. Remove the pot from the heat and add the tea bags (or the loose-leaf tea). Let the mixture steep for 5 to 6 minutes. Remove the tea bags or strain out the loose tea.
Return the tea mixture to the pot and then stir in the milk, honey and sugar. Heat, stirring occasionally, until the sugar is dissolved.
Divide the mixture among four mugs and garnish each with a pinch or two of cinnamon. Serve immediately.

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Toast cardamom pods and star anise in a medium saucepan over medium-low, undisturbed, until fragrant, 2 to 3 minutes. Add water and honey; bring to a simmer over medium. Simmer, covered, until fragrant, 10 to 12 minutes.
Stir in bourbon and lemon juice; keep warm over low until ready to serve. Serve in mugs; garnish with star anise.

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For the syrup: Add all the ingredients, apart from vanilla extract, to a medium saucepan. On medium heat, let this mixture come to a boil for about 5 minutes. Stir in the vanilla extract. Let cool (the longer you wait, the more flavor the syrup will have) before straining into a container with a tight lid. This can keep in the refrigerator for 1 month. Enough for 8 cocktails.
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In a medium pot, bring 1 cup of water to a boil over medium heat. Once it’s at a rolling boil, remove the pot from the heat and add both tea bags, cardamom, ginger, 2 cinnamon sticks, and cloves. Cover and let the tea steep for 6 minutes. Remove the tea bags.
Return the pot to the heat, then stir in the milk and honey. Heat gently, stirring occasionally, until the honey has been fully incorporated, about 4-5 minutes.
Strain the tea through a fine-mesh sieve into a large bowl or pot to remove the spice solids; discard spices. Divide among two mugs and top off each with 1 1/2 ounces dark rum. Garnish each with a cinnamon stick and star anise pod.

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Combine water, cinnamon stick, cloves and cardamom pods in a medium saucepan. (If you have a tea infuser, you can put the spices in that to avoid having to strain the mixture.) Bring to a simmer, then remove from heat and add tea bags. Cover and steep for 15 minutes. Strain through a fine-mesh sieve; discard the tea bags and spices.
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