Hot toddy

Hot toddy

By
From
Citrus
Photographer
Mowie Kay

I am sure I am not the only one who has strong opinions on the contents of a hot toddy. I have been making these for as long as I can remember. When young, I think I was probably allowed a teaspoon of alcohol in my honey and lemon – now I glug it in with abandon. I prefer rum to anything else, but I know plenty who can’t imagine it made with anything other than whisky. Each to their own.

You can also make a toddy with marmalade or jam. I particularly like a yuzu honey jam called Yujacha which Koreans swear by as a soothing, cold-busting remedy. Simply add a couple of teaspoons to a mug of hot water, alcohol strictly optional.

Ingredients

Method

Classic hot toddy

Ingredients

Quantity Ingredient
1 pared piece lemon zest
1 lemon, juiced
2 heaped teaspoon runny honey
1-2 measure whisky, rum or brandy

Optional extras

Quantity Ingredient
1 orange, juiced, (for more vitamin C)
a couple cloves
a piece cinnamon stick
A pinch turmeric, (for something slightly more ayurvedic)

Method

  1. This is simplicity itself. Put all the ingredients into a mug and top with freshly boiled water. Stir until the honey has dissolved, then drink.
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