Maple Hot Toddies

With fall bustling through more and more with each passing breeze, there comes a time when a toasty beverage hits the spot more than a cool one. And as the weather progressively chills, sometimes you need a little extra ‘heat’ in that drink to warm you up from the inside out. That’s where the maple hot toddie comes in. Toasty in both temperature and content, the mulled spices and tart lemon will aid the aches and chills of winter, and keep you cozy all season long. I used these amazingly eerie x-ray cocktail glasses from West Elm along with their forged bar tools, crystal votives, and delightfully spooky skull vase. You can take a look at this post over on their blog Front+ Main, as well! I hope you enjoy this hot toddie recipe!

I plan on making many of these as the fall progresses into winter, sitting by the fireplace in the evening trying my best to stay warm. That’s one thing about old houses, they sure are drafty. I love the old wooden-paned windows in our house, but the cold just zaps right through them, so I’ll probably resort to getting heavier curtains just to help insulate the house a bit more. Any other cold-weather tips for living in an old home would be much appreciated :)And on that note, I wish you all a happy Halloween, full of good food, fun frights, and dear company. Enjoy your hallow’s eve!

Print

Maple Hot Toddies

Course Drinks

Author Eva Kosmas Flores

Ingredients

• 4 cups water
• 2 bags quality black tea
• 1 cinnamon stick
• 6 whole cloves
• 2/3 cup fine whiskey or brandy
• 1/4 cup pure maple syrup
• 1 lemon cut into quarters

Instructions

1. Bring the water to a simmer over medium heat. Add the tea bags, cinnamon, and cloves and bring the heat down to the lowest setting. Allow the bags to soak for 5 minutes, stirring every minute, or until the mixture turns a slight reddish brown. Remove the tea bags, cinnamon stick, and whole cloves and discard them. Stir the whiskey or brandy into the tea and remove from heat. Set the mixture aside.
2. Evenly distribute the maple syrup between 4 serving glasses. Squeeze a lemon quarter above each of the 4 glasses and discard the drained wedges. Evenly distribute the tea mixture between the glasses and stir thoroughly before serving.