It’s that time of year when the only thing I want when I get in from the cold is a hot drink in hand. And for such an occasion, I have just the thing. Hot toddies anyone?
Origins of Hot Toddy
It’s believed that the hot toddy originated in India and comes from the Hindi word “taddy.” The first written recipe was in 1786 and included alcoholic liquor, hot water, sugar, and spices. Later, the drink became popular in the UK and the US. And by the mid-19th century, it was a popular remedy for the common cold.
The following is our inspired version infused with apple juice, rooibos tea, and warming spices.
How to Make This Recipe
This simple, 1-pot, 15-minute hot toddy is inspired by my recently rekindled love for rooibos tea.
Have you ever tried it? It’s deep red in color, subtly sweet, and decaffeinated for us old ladies (and gents). It’s like chai but not as spicy, and it’s especially delicious in the evening when you want something slightly sweet after dinner without going all in on a dessert.
The base of this toddy is unfiltered apple juice, water, and rooibos tea. Fresh and ground ginger add spice, cinnamon adds warmth, and a shot of bourbon – which is totally optional – makes it boozy and delicious.
I hope you guys love this toddy. It’s:
Infused with rooibos
& Insanely delicious
This is the perfect cocktail to make for a group, especially for New Year’s Eve when it’s cold and blustery and you want something warm to celebrate with. I see myself making this all winter to cozy up to in the evening, booze or no booze (but obviously, booze).
If you give this a try, let me know what you think! Leave a comment, rate it (once you’ve tried it), and don’t forget to take a picture and tag it #minimalistbaker on Instagram so we can see! Cheers, friends, and Happy New Year!
Apple Cider Rooibos Hot Toddy
- 1 1/2 cups unfiltered apple juice
- 3/4 cup water
- 1/2 medium lemon, juiced (more for tart)
- 1 cinnamon stick (or sub 1/4 tsp ground cinnamon per 1 cinnamon stick)
- 5-6 slices fresh ginger (1/4-inch thick)
- 1 healthy pinch ground ginger
- 1 pinch each salt + pepper
- 2 rooibos tea bags (or sub chai tea)
- 1 pinch ground cayenne (for spice/heat) (optional)
- 1 ounce bourbon (we love Bulleit Rye Whiskey) (optional)
- 1-2 Tbsp sweetener (coconut sugar or maple syrup // optional)
- Add apple juice, water, lemon, cinnamon stick, fresh ginger, ground ginger, and salt + pepper to a small saucepan and heat over medium high heat. Bring to a simmer, then turn off heat and add rooibos tea bags. Steep for 10-12 minutes, still on the stove (heat turned off).
- Sample and adjust flavor as needed, adding cayenne and/or bourbon at this time. If you find it needs more sweetness, add coconut sugar or maple syrup (optional).
- Remove tea bags and divide between two (amount as original recipe is written // adjust if altering batch size) serving glasses, with additional slices of lemon. Serve hot.
- Best when fresh, though leftovers will keep covered well in the refrigerator for 2-3 days. Reheat on the stovetop or in the microwave.
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