Fall Apple Cider Hot Toddy
A hot toddy is medicine in a mug — warm, honey-sweet, and spiked just enough to loosen your shoulders. This fall version uses fresh apple cider as the base instead of plain hot water, which makes it taste like autumn in a cup. Sip it when the evenings get cold and you need something that warms from
Ingredients
- ●1½ oz (45 ml) bourbon or apple brandy (Calvados, Laird's Applejack)
- ●6 oz (180 ml) fresh apple cider
- ●1 tablespoon honey (or maple syrup)
- ●½ oz (15 ml) fresh lemon juice
- ●1 cinnamon stick
- ●3 whole cloves
- ●1 thin slice of fresh ginger
- ●1 star anise
- ●Thin apple slice, for garnish
Method
- **Heat the cider.** Pour the apple cider into a small saucepan with the cinnamon stick, cloves, ginger, and star anise. Warm over medium-low heat until steaming and just below a simmer — about 5 minutes. Don't boil (it concentrates the tannins and turns the cider harsh).
- **Dissolve the honey.** Add the honey to the warm cider and stir until fully dissolved.
- **Strain and combine.** Strain the spiced cider into a warmed mug (run the mug under hot water first to pre-heat it). Add the bourbon and lemon juice. Stir.
- **Garnish** with a cinnamon stick, star anise, and a thin apple slice floated on top.
- **Drink slowly.** This isn't a shot — it's a ritual.
- *Variations:**
- **Classic Hot Toddy**: Replace the apple cider with 6 oz hot water. Increase honey to 2 tablespoons.
- **Ginger Hot Toddy**: Add 1 oz fresh ginger juice (grate ginger and squeeze through cheesecloth) and reduce cider to 5 oz.
- **Rum Toddy**: Replace bourbon with dark rum (Appleton Estate or Mount Gay).
- *Storage:** Spiced cider base (without alcohol) can be made in a large batch and stored refrigerated for 4 days. Reheat gently and add spirits per mug when serving. Great for parties.
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