The history of this classic winter drink dates back to the Colonialism era in the British Empire. Thus, the name 'toddy' derives from a Hindi word 'tārī' - a drink made from fermented toddy palm. The drink was originally served cold. The classic recipe of hot toddy used nowadays we owe to Scotland. There, the whisky-based hot drink with honey, water and spices was considered a cold remedy. Hot toddy still stays a drink that is used to treat colds, just in a reasonable quantity.
- ¾ cup of water
- 1 ½ ounces of whiskey
- 2 to 3 teaspoons of honey, to taste
- 2 to 3 teaspoons of lemon juice, to taste
- 1 lemon round
- 1 cinnamon stick (optional, for garnish)
- In a teapot or saucepan, bring the water to a simmer. Pour the hot water into a mug.
- Add whiskey, 2 teaspoons of honey and 2 teaspoons of lemon juice. Stir until honey dissolves in hot water.
- Taste, and add 1 teaspoon of honey for more sweetness, and/or 1 teaspoon of lemon juice for more zing.
- Garnish with a lemon round and a cinnamon stick (if using). Enjoy!
Spiced mulled wine
In Ukraine, mulled wine is commonly called by its original name, Glühwein. The warm and spicy drink usually appears in local cafes and restaurants as soon as the temperature drops to 10 degrees Celsius. The tradition to add spices to wine and heat it up isn't new - the first written mentioning of this is documented in the 2nd-century Rome. Glühwein is typically prepared with red wine, although white wine recipes exist as well. As for the spices, go for classics like cardamom, cloves, cinnamon, ginger and orange slices.
- 750 ml bottle Cabernet Sauvignon
- 1/4 cup of honey or agave nectar
- 2 cups of apple cider
- 1/4 cup of Grand Marnier or other orange liqueur, optional
- 1 orange sliced
- 4 whole cloves
- 4 cinnamon sticks
- star anise, oranges, lemons, and cinnamon sticks for garnish (optional)
- Combine wine, honey, cider, orange liqueur, sliced fruit, cloves, and cinnamon sticks in a sauce pan and heat to medium high heat.
- Once simmering, reduce to medium-low heat and continue to simmer for about 30 minutes.
- Strain and serve, garnished with more fruit, star anise, and cinnamon sticks if desired.
Eggnog, also called milk punch, is the classic Christmas drink in Canada, the US and Australia. The word was first documented in the late 18th century, when the drink got its contemporary name in America. The recipe itself was popular among the British aristocracy, as its main ingredients - milk, eggs and sherry - were only affordable to the rich. The drink was also cherished by the first US president George Washington.
- 1 tbsp. of cinnamon sugar
- 1 c. of eggnog
- 1 c. of vodka
- 1 c. of Kahlúa
- 2 tbsp. of molasses, plus more for drizzling
- pinch ground ginger
- whipped cream, for topping
- Wet rims of four cocktail glasses and dip in cinnamon sugar.
- In a cocktail shaker filled with ice, add eggnog, vodka, Kahlúa, molasses, and ginger and shake to combine.
- Pour into rimmed glasses. Top with whipped cream and drizzle with molasses before serving.
Kahlua hot chocolate
Hot chocolate is as simple as it gets with sweet hot drinks. Mayans actually figured it out around 3 000 years ago - chocolate was a key element of Aztec culture. The drink then migrated to Europe via Mexico and developed new alternations to the recipe. While in the US the drink is prepared mainly with cocoa powder, Germans, for instance, use melted chocolate. So does Lviv Handmade Chocolate cafe in Ukraine.
- 2 cups of milk
- 2 tablespoons of sugar
- 1 1/2 tablespoons of Dutch-processed unsweetened cocoa powder
- 1/4 teaspoon of cinnamon
- pinch of nutmeg
- 1 ounce of Kahlúa coffee liqueur
- mini marshmallows, for serving
- salted caramel, for serving
- chocolate syrup, for serving
- In a medium saucepan, combine milk, sugar, cocoa powder, cinnamon and nutmeg; cook over medium heat until heated through, for about 2-3 minutes.
- Remove from heat and stir in Kahlúa.
- Serve immediately, garnished with mini marshmallows, salted caramel and chocolate syrup, if desired.
Hot buttered rum
This drink is so iconic during the holiday season that it even has its own national day - Hot Buttered Rum Day is celebrated annually on January 17 in the United States. As in case with toddy and eggnog, the drink was popularized in the States during the Colonial period. The original recipe calls for Jamaican rum – just in case you want to go back to the roots.
- 2 cups of water
- 1/2 stick (1/4 cup) of unsalted butter
- 1/4 cup of packed dark brown sugar
- 1 teaspoon of cinnamon
- 1/2 teaspoon of freshly grated nutmeg
- 1/4 teaspoon of ground cloves
- 1/8 teaspoon of salt
- 2/3 cup of dark rum
- Bring water, butter, brown sugar, cinnamon, nutmeg, cloves, and salt to a boil in a 1 1/2- to 2-quart saucepan over moderately high heat.
- Reduce heat and simmer, whisking occasionally, 10 minutes.
- Remove from heat and stir in rum. Serve hot.
Sources: themanual.com, thecookierookie.com, cookieandkate.com, delish.com, epicurious.com.
Photo sources: thedailybeast.com, thespruceeats.com, pepperscale.com, dishmaps.com, unsplash.com. All images belong to their rightful authors.