Cold Weather, Warm Blankets and Hot Toddy Bars
It’s official. It’s cold outside. And it’s only going to get colder! But that’s OK as it’s the perfect excuse to curl up in front of the fire with a warm blanket and a Hot Toddy!
Hot Toddy bars are all the rage now that the weather has cooled down. Whisky, dark rums, chocolate and spices have begun to take starring roles in the perfect winter warmers as the official flavours of the season. But be warned, hot toddies have a way of relaxing guests, so if you’re looking for a wild night, plan a different theme. If you’re looking for a casual games night with good conversation and lots of couch time though, then the hot toddy bar is the way to go.
Here are three favourites for your hot toddy bar to keep your guests satisfied all night long:
Classic Toddy
For those who immediately think of lemon when a hot toddy is mentioned, this classic is for you!
4 Tbs honey
3 Tbs fresh lemon juice
¼ Tsp lemon rind
3 oz Flor de Caña rum 7YO
Grated nutmeg to taste
Cinnamon stick
6-8 oz boiling water
To a large mug, add rum, honey, lemon juice, lemon rind, and nutmeg. Stand cinnamon stick in the cup. Pour the boiling water and stir well to blend. Adjust honey to suit your sweetness and adjust lemon juice to suit your taste.
Hot Chocolate Hottie
Who doesn’t love hot chocolate? If you don’t want to make it from scratch, just add a splash of whisky or dark rum to your favourite go-to hot chocolate and enjoy – but if you want a special grown-up experience, try this recipe:
5½ cups Whole Milk
½ cup Heavy Cream
9 oz Bittersweet Chocolate, coarsely chopped
2 Tbs Flor de Caña Rum 7YO
In a medium saucepan, combine milk with cream and rum, bringing mixture to a simmer over medium heat. Remove pan from heat, add chocolate and let stand until melted. Whisk until smooth, pour into warmed mugs and top with whipped cream.
Hot Buttered Rum (Makes four!)
Often mistaken for dessert, this hot toddy has a buttery flavour that is gently spiced and finished with a twist of orange – it’s a great alternative to a spiked coffee and if you feel so inclined, go ahead and add a scoop of ice cream!
To make the spiced butter:
1/2 cup butter
1/2 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
To make the cocktail:
Orange zest
3 cups boiling water
6 oz Flor de Caña rum 7 YO
2 oz orange juice
In a medium-sized bowl, combine the brown sugar, butter and spices until light and fluffy. Add two Tablespoons of the spiced butter to each cocktail glass. Pour 1.5 oz of rum into each glass and top with 3/4 cup boiling water. Stir well to break down the butter. Add a splash of orange juice and a sprinkling of orange zest. Serve hot.
