Updated: Dec 16, 2021
Recipe From: Taste Magazine Director, Sean McMahon
Prep: 10 mins / Serves: 2
We at Taste HQ are not going to claim that a Hot Toddy is the be all and end all wonder cure for winter colds and other ailments but we know for sure it is one of the most amazing hot drinks ever invented! You really come to appreciate it once the temperature drops, the festive lights come on and the jingles take over the airwaves.
One of the most famous versions of the drink is the Scotch Whisky Hot Toddy using the traditional recipe of whisky, sugar and hot water. Some claim that the origin of the name comes from the freshwater ‘Todian’ spring located at the side of Edinburgh’s iconic Arthur’s Seat in Holyrood Park. We feel it is only right then to use a Crabbie’s Yardhead Whisky from their Bonnington Distillery in Leith which will soon release the first Single Malt Whisky in the city in over 100 years. Feel free to explore different taste variations using different whiskies, from the more delicate Lindores Abbey Whisky to one packing a punch like the 10-year-old peat-smoked offering from The Glenturret. We chose Crabbies as the balance of flavour doesn’t get lost in the spices, nor does it overpower the blend. Whisky is there to be enjoyed how you like it, don’t let anyone tell you any different.
Although most of the hot toddy recipes use water as their base, we used Rosevear Tea’s Christmas which contains black tea, citrus peels, chopped almonds, cloves, rose petals, vanilla and cardamom seeds. A perfectly balanced compliment.
300ml hot water steeped with black tea
1 cinnamon stick
1 ginger piece, peeled and sliced
1 lemon peel
60ml Crabbie’s Yardhead whisky
2 tbsp lemon juice
Squeeze of Scottish honey
Firstly we make the tea and allow for the hot water to steep for 3-4 minutes brew time before
Add the cinnamon stick, ginger, lemon peel over a low heat, gently bringing it to a simmer. Simmer for 2 minutes
Add 30ml of whisky to each mug or glass
Pour the spiced tea over the whisky. Add the lemon juice and honey. (We like to use Gingerbread spiced honey from the Edinburgh Honey Co.)
Garnish with a lemon peel, orange peel, cinnamon stick or a little grated nutmeg