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Whether you’ve got a cold, cough, or just a case of the winter blues, a Hot Toddy will wrap around you like a warm blanket and soothe your weary bones. Here’s the classic recipe for a delicious hot cocktail you can make all season long.
Once Thanksgiving Day arrives, it’s Hot Toddy season in my family. We have them for all the holiday parties, fireside chats, and festive gatherings on the agenda.
I love to stock a bar cart with a few Whiskey options, lemon slices, cinnamon sticks, honey, and an electric kettle with water. I also have the cutest little nutmeg grater; the nutmeg nut is stored in a small compartment at the top, and you just remove the nut and grate nutmeg on the spot (see recipe FAQs for more info).
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Bourbon: Or whiskey, spiced rum, Fireball, brandy, vodka, even tequila. Grand Marnier would be amazing if you like oranges. Pick one strong alcohol that you enjoy the taste of, and go from there.
- Honey: Or your preferred sweetener. Sugar, agave nectar, maple syrup, or anything to sweeten up the booze and make it sippable.
- Lemon juice: Or substitute lime juice or even freshly-squeezed grapefruit juice.
- Hot water: Brewed hot tea works, too.
- Garnish: Try a wheel of lemon dotted with a few cloves, an orange peel, a cinnamon stick, grated nutmeg, or candied ginger.
Step-by-step instructions
- In a 6 ounce mug, combine bourbon, honey and lemon juice. Top with hot water.
- Add cinnamon stick and stir until honey is dissolved. Garnish with a slice of lemon and grated nutmeg if desired.
Recipe tips and variations
- Yield: This recipe makes 1 serving of a delicious, cozy Hot Toddy.
- Warm the mug: Pour some hot water in the mug you plan to use. It will take the chill off of the porcelain and keep the drink hot, longer.
- Improvisation welcome: This drink can be made (and enjoyed) a million different ways. Choose flavors, spices, tea, and garnishes that are complimentary to each other.
- Non-alcoholic: In place of the strong stuff, use apple cider, apple juice, cranberry juice, or strongly brewed tea instead.
- Spices: You can add a few spices of your choosing: cinnamon, nutmeg, cardamom, cloves, allspice, some fresh lemongrass, or a slice of fresh ginger root.
Recipe FAQs
A hot toddy is made from a comforting blend of whiskey, lemon, honey, and hot water.
A hot toody is a great way to shake the chills, warm up your bones, or soothe a sore throat.
Use a nutmeg grater for stylish, functional nutmeg grating any time. Just tore a nut in the top compartment and remove it when you need some nutmeg (Culinary Hill may earn money if you buy through this link).
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Hot Toddy
Ingredients
- 2 ounces bourbon (¼ cup, see note 1)
- 2 tablespoons honey (see note 2)
- 4 teaspoons fresh lemon juice from 1 lemon (see note 3)
- 1/2 cup hot water (see note 4)
- 1 cinnamon stick for garnish (see note 5)
- lemon slices for garnish
- ground nutmeg for garnish
Instructions
- In a 6 ounce mug, combine bourbon, honey and lemon juice. Top with hot water.
- Add cinnamon stick and stir until honey is dissolved. Garnish with a slice of lemon and grated nutmeg if desired.
Notes
- Bourbon: Or whiskey, spiced rum, Fireball, brandy, vodka, even tequila. Grand Marnier would be amazing if you like oranges. Pick one strong alcohol that you enjoy the taste of, and go from there.
- Honey: Or your preferred sweetener. Sugar, agave nectar, maple syrup, or anything to sweeten up the booze and make it sippable.
- Lemon juice: Or substitute lime juice or even freshly-squeezed grapefruit juice.
- Hot water: Brewed hot tea works, too.
- Garnish: Try a wheel of lemon dotted with a few cloves, an orange peel, a cinnamon stick, grated nutmeg, or candied ginger.
Nutrition
Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.
I made this for my husband when he was sick. It was a hit!
Hi Beth, I’m so glad he loved it. I hope it made him feel better! – Meggan