A Hot Toddy for the Body (. . . or 3 of ’em)


After a blisteringly cold winter day filled with heavy snow removal activities, there’s nothing like a hot toddy in late afternoon or evening to make the world (including the snow) go away.  Here are three of my favorite hot toddy recipes that are just right for this time of year.  After one (or 3 of ’em), everyone becomes rustic chic!

Chocolate Hot Toddy

(makes 6 servings)

1 can Eagle Brand Sweetened Condensed Milk

1/2 cup unsweetened cocoa powder

1-1/2 teaspoons pure vanilla extract

1/8 teaspoon salt

6 cups hot water

1/2 cup good bourbon, whiskey or peppermint schnapps

Freshly whipped cream and chocolate shavings (or mini marshmallows and mint leaves) for garnish

Mix the condensed milk, cocoa, vanilla extract and salt in a sauce pan.  Over medium heat, stir in the water a bit at a time.  Heat until you have a nice chocolatey mixture.

Add and stir in the whiskey, bourbon or schnapps.

Ladle into a tall, heatproof glass and top with freshly whipped cream and chocolate shavings (or marshmallows and mint leaves).




Caffe Benedictine Hot Toddy

(Makes 1 serving)

Benedictine is a liquor made from herbs, roots and sugar with a base of cognac.  Its origin goes back to circa 1500 when it was used by Benedictine monks.  The term “Dom” or “D.O.M.” on the label of Benedictine bottles stands for “Deo Optimo Maximo” which translates “to God, most good, most great.”  This recipe uses B&B, which is a liquor made with Benedictine and brandy.

2 jiggers of B&B

1 cup strong coffee

Whipped cream

Chocolate shavings for garnish

Pour the B&B into a heat-resistant glass with a handle.  Top off with the coffee.  Float the whipped cream on top.  Garnish with the chocolate shavings.




French Style Hot Toddy

(Makes 1 serving)

1 drop Angostura Bitters

2 jiggers B&B

4 cloves

1 jigger freshly squeezed lemon juice

1 lemon

Hot water (enough to fill the glass)

1 teaspoon honey (or to taste)

2 cinnamon sticks for extra kick (optional)

Cut the lemon into wedges and affix the cloves into one wedge and place into a heat-resistant glass with a handle.  Add all other ingredients into the glass and fill with the hot water.  Gently stir.  Indulge.  And, of course, repeat.


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