Hot toddies are one of those drinks that is a true staple of chilly fall and winter evenings, and for good reason. Few other beverages come close to the cozy warmth of this surprisingly drinkable spiced favorite, that even my friends who rarely drink alcohol tend to enjoy. There are many opinions about what makes for the best hot toddy. When the question is to tea or not to tea, I will always choose to tea. In the conversation around bourbon, whiskey, or rum, I will absolutely never choose rum. I generally land on maple syrup over honey whenever given the choice. That said, this recipe is flexible to your own preferences. If you don’t want to include tea, simply omit the step of adding black tea once your mulling mix is off the heat, but still steep the mix for those additional minutes before straining. If rum is your thing, pour away. If you’re using honey, I’d recommend using a bit less than you would for syrup. Either way, your end result will be a comforting and aromatic drink that is sure to make you and those around you smile.
Ingredients
- 4 cups water
- 3 tablespoons dried sweetfern leaves or about 15 fresh leaves
- 1 tablespoon dried mugwort leaves or about 5 fresh leaves
- 3 cinnamon sticks, 1 left whole and 2 broken into halves
- 1 star anise pod
- 3 cloves
- 1 cardamom pod, split open to expose seeds
- 1 lemon, half cut into rounds and the other half cut into wedges
- 8 ounces bourbon, whiskey, or dark rum
- 4 tablespoons maple syrup or honey, plus extra to adjust to taste
Preparation
Bring the water, herbs, and spices to a boil, using the whole cinnamon stick and preserving the other pieces for later. Once boiling, turn off the heat and add 2 heaping tablespoons of loose black tea. Stir and let steep for 5 minutes.
Pour the tea mixture through a wire mesh strainer into a heatproof jar or pitcher.
Measure 1 cup of the spiced tea into each mug, and add 2 ounces of your chosen alcohol and 1 tablespoon maple syrup or honey. Squeeze a wedge or two of lemon into each drink and mix.
Float a round of lemon and place one half-stick cinnamon in each mug to garnish.
Serve immediately while still warm.
