Maple Hot Toddy Food
APPLE PIE HOT TODDY
Provided by Ree Drummond : Food Network
Categories beverage
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a saucepan, combine the apple cider, vinegar, maple syrup, vanilla, cinnamon sticks, star anise and ginger. Heat over medium heat until the flavors come together, about 10 minutes.
- Divide the mixture among 4 heatproof mugs and top each with a shot of bourbon and a squirt or dollop of whipped cream. Sprinkle over ground cinnamon and serve.
HOT MAPLE TODDY
Make and share this Hot Maple Toddy recipe from Food.com.
Provided by Audrey M
Categories Beverages
Time 10m
Yield 3 serving(s)
Number Of Ingredients 5
Steps:
- Combine all ingredients in a medium saucepan.
- Simmer over low heat until flavors blend.
- Serve hot in a cappuccino mug with a slice of butter and cinnamon stick.
THE MAPLE-GINGER HOT TODDY
Steps:
- Pour 3/4 cup boiling water over tea bags in a mug. Let steep 5 minutes, then remove tea bags. Stir in bourbon, lemon juice, and maple syrup. Garnish with lemon peel.
- Do Ahead
- Tea can be steeped 5 days ahead. Cover and chill. Reheat before serving.
HOT TODDY
Whether you're sick in bed or fresh off the slopes, a hot toddy warms everything up. The classic formula of whiskey, sugar and hot water is like the steamy cousin of an old-fashioned, but these days, a lot of other ingredients (citrus juice, apple cider, various spices) get added in the name of innovation, with mixed results. This version cozies up to the original, with a few optional additions based on preference. First, warm the mug with hot water, which primes the vessel to hold heat longer, yielding a truly hot toddy to the last sip. Then add scotch or bourbon, or for a modern twist, rum, cognac or amaro. Stir in a little honey, maple syrup or Demerara sugar, add hot water and stir to dissolve. Garnish with lemon peel and spices, if you like.
Provided by Rebekah Peppler
Categories cocktails
Time 5m
Yield 1 drink
Number Of Ingredients 5
Steps:
- Fill a 6-ounce heatproof mug or glass with boiling water and set aside, 1 minute. Pour out the water then add the spirit and honey to the warmed glass. Top with boiling water and stir until the honey is dissolved. Garnish with the lemon peel and cinnamon stick or star anise, if desired. Let cool slightly before enjoying.
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- Place the cardamom, allspice, clove, and cinnamon in either a large metal tea ball or small muslin bag. Add the spices and water to a saucepan and bring it to almost a boil, then turn heat to low and simmer for 5 minutes.
- Remove the pan from heat, leaving in the spices, and add the black tea (in a different tea ball) and steep for 4 minutes.
- Remove the spices and tea. Stir in the bourbon and maple syrup and pour into mugs. Add a squeeze of lemon if desired.
- Slow Cooker method: Double or triple the recipe and save any extra spiced tea in the fridge for later. Place the cardamom, allspice, clove, and cinnamon in either a large metal tea ball or small muslin bag. Add the spices and water to your 3 to 4 quart slow cooker (or in your 1½ quart if you are not doubling) and cook on low for 7 to 9 hours.
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