Dirty Chai Hot Toddy

img_2441‘Tis the season for hot toddies! Even sunny San Diego has been showing some chilly temps as of late, so much so that I’m starting to rethink our Christmas camping trip to the Central Coast… *adds “go to Costco to get a space heater for tent” to to-do list* But there’s something to be said about frigid weather over the holidays – it just puts you in the festive spirit! Much like warming, whiskey-laced cocktails do. ūüėČ This one in particular, with chai tea-infused whiskey and my favorite coffee liqueur, is packed with flavor, warmth and spice. It’s also wonderfully versatile: Serve these dirty chai hot toddies in place of dessert after a dinner party, as¬†nightcaps on Christmas eve, or best yet, as a Christmas morning gift to the grown-ups while the kids attack the tree. Any way you enjoy them, I hope you have a very merry and festive holiday! Merry Christmas to you and yours.

Dirty Chai Hot Toddy. Recipe makes 1, but can be multiplied to suit any number of toddies desired.

Ingredients:

  • 1 oz. chai tea infused whiskey, recipe to follow
  • 1 oz. Leopold Bros. Coffee Liqueur
  • .5 oz cinnamon honey simple syrup, recipe to follow
  • steamed almond milk to taste, optional
  • hot water to top
  • ground cinnamon and/or cinnamon stick for garnish, optional

For the chai tea infused whiskey: Combine 2 cups table whiskey and 4 chai (or any black tea) tea bags in a large mason jar or other sealed container. Let stand for up to a week. Remove tea bags and store in a cool, dark place. *This infused whiskey makes a lovely DIY gift!

For the cinnamon honey simple syrup: Combine 1 cup each raw local honey and water in a small sauce pan over medium heat. Drop in two cinnamon sticks, broken in half. Simmer until honey has dissolved and let cool to room temperature. Once completely cool (after about an hour), strain and discard solids. Store in the fridge for up to 2 months.

Directions:

  1. Combine whiskey, liqueur and cinnamon syrup in a warmed mug. Stir to combine thoroughly.
  2. Top with hot water and a splash of steamed almond milk, if desired. Give one final stir and garnish with a cinnamon stick or a sprinkle of ground cinnamon.

Notes:

  • The whiskey you use to infuse doesn’t need to be fancy! This is a great time to pick up a bottle of Old Crow or Jim Beam.
  • Make sure when you’re putting together the toddies that all your ingredients are at room temperature and that your hot water is simmering, if not at a low boil. This will ensure everything blends together nicely for a smooth toddy that stays hot!
  • Multiply each ingredient by 12 and serve a batch of toddies from your Crock Pot set to keep warm.

img_2435img_2442img_2439{ Photos by Caroline Potter }

 

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