After an absolutely gorgeous weekend spent frolicking around DC, we’re back under eight inches of snow with a dog who barks out the window at the powder, whining for more play time. Little can he understand that the humans are sick of the stuff. Today, Josh and I will both head in a little later than normal to avoid the early-morning ice, but I wanted to share a little experiment with you, should you be fortunate to have an actual snow day.
Last time we had one, I worked furiously on my laptop all day while Josh juggled conference calls, spreadsheets, and dog duty. By five, we were thoroughly frozen, exhausted, and craving a warm treat. Out of coffee and the energy it would take to walk to our nearest Starbucks, I decided to try my hand at making us a hot toddy. A quick Internet search revealed that I did not have most of the traditional ingredients (like honey!), but I was determined to make it work.
I now present you with Jensy’s Kitchen Sink Hot Toddy, a combination of similar ingredients to the traditional recipe, that I gathered from what we had in the house. Next time I plan to play around more, adding different spices and swapping out the tea of choice for passionfruit or a welcome kick of caffeine. When making yours, these are the basic components you’ll need to get that tangy kick of flavor and a warm winter’s buzz:
– Alcohol
– Sweet & spice
– Sour/acidity
– Warmth
These were seriously good — I hope they keep you warm today!
ALCOHOL
Traditionally, whiskey or brandy are used. We had neither, and with my Celiac’s, rum is always a safe bet. Just avoid “clear” spirits as these will likely be too abrasive and don’t heat up as well.
This El Dorado 15 was a gift — Josh is usually its solo sipper. Use high quality alcohol for a smooth finish.
SWEET & SPICE
Most hot toddy recipes call for honey, but we were out and there was no grocery store run in our future with the roads in the state they were. You can use any sweetening agent, even Splenda. Just make sure to mix with a traditional kitchen spice (I used cinnamon; you might consider nutmeg) to keep your sweet in check. Crush gently in the bottom of the mug before moving on.
Raw sugar is a fixture in our house. Use a half to a full packet of Sugar in the Raw, and a half teaspoon of cinnamon.
SOUR/ACIDITY
Fresh-squeezed lemon juice balances out the flavor of this drink flawlessly. If you’re out of lemons, though, fear not. You’ll want to just reach for a tangier tea. Since I had these generous, juicy lemons to use, I opted for a spice-based tea. The combination was flawless.
WARMTH
And finally, the most important point. Heat things up! Have water heating up on the stove while you slice your lemon and squeeze the juice directly into your sugar and spice mix. Next comes your desired amount of booze — we opted for about 3/4 of a shot glass each. Place your teabag in, and once the water is boiling, simply pour on top. Remove teabag as per your desired potency, stir, and serve.
Yum!
Born to be a Bride 