Hot Tea Toddy

Hot Tea Toddy


As the weather gets colder and rainier, with cold and flu season upon us, not only has this warm, soothing drink has long been revered as a cure for the common cold; but can also be revered as THE adult winter classic beverage.

The word toddy itself stretches back to the British colonial era and is taken from the Hindi word tārī, which was a drink made from the fermented sap of the various varieties of toddy palm, hence the name.

According to The Daily, “….The Hot Toddy, that wonderful, heartwarming drink that is sheer perfection on a cold or rainy day, is believed to have been developed as a way to make the taste of smoky, peaty Scotch more palatable to women….”

But what makes a Hot Toddy– a Hot Toddy you ask? Well, to make a true Hot Toddy (or Hot Tottie), all you need is: a spirit (Rum, Scotch, Brandy or Bourbon), a sweetener (honey, agave, or sugar) and a hot base (Black or Green tea, cider, or water). A squeeze of either lemon or orange would be a nice addition!

Try these recipes on for size. Each recipe makes 1 cup (in a pre-heated mug). All teas mentioned can be purchased at :

Chamomile/Green Tea Hot Toddy-Portland, Oregon bartender, Jacob Grier, has created this warm herbal hot toddy recipe that is a true delight on a chilly afternoon.

  • 1 1/2 Teaspoons Chamomile or Green Tea
  • 1 cup simmering hot water
  • 1 1/2 ounces bourbon,
  • 2/3 ounce lemon juice
  • 1/4 ounce honey, agave, or sugar
  • 1 wedge lemon
  • (Optional) fresh ginger or fresh tumeric

Black Tea Hot Toddy

  • 1 cup simmering hot water
  • 1 1/2 teaspoons Black Tea (preferably a strong tea like Assam or English Breakfast)
  • 1 tablespoon honey, agave, or sugar
  • 2 ounces brandy, darkrum, scotch or whiskey
  • 1 wedge lemon
  • (Optional) 2-4 cloves
  • (Optional) 1 cinnamon stick or 1 piece star anise for garnish

Hot Buttered Rum Tea Toddy

  • 1 cup simmering hot water
  • 1 1/2 teaspoons black tea (preferably a strong tea like Assam or English Breakfast)
  • 1 1/2 teaspoons butter
  • 1 tablespoon brown sugar
  • 1 (1.5 ounce) jigger dark Jamaican rum
  • 1 pinch ground cinnamon
  • 1 pinch ground nutmeg

Cinnamon Orange Tea (Recipe by Nicole Kraft of

  • 1 cup simmering hot water
  • 1 1/2 teaspoons Citrus Cinnamon (black) tea
  • 1/2 ounce Grand Marnier
  • 1/2 ounce Cinnamon Schnapps
  • Cinnamon stick and Orange slice or zest for garnish