Non-alcoholic Hot Toddy

2 mugs of a hot toddy made without alcohol. The mugs are clear and ribbed giving a beautiful view of the warm drink which is amber in color. Lemon slices float on top and cinnamon sticks balance on the edge.

Warm and inviting, this non-alcoholic hot toddy is the perfect cozy drink for chilly days. It starts with a trio of cinnamon, ginger, and cloves that are simmered to draw out their flavors. A robust black tea is added then steeped to perfection to deliver a rich, full-bodied flavor. Freshly squeezed lemon juice brightens the mix, offering a zesty contrast to the warm spices, while a drizzle of golden honey adds sweetness and balances the flavors beautifully. Serve this delightful tipple garnished with a lemon slice and cinnamon stick on top.

Course Beverage

Cuisine American

Prep Time 10

Steep time 5

Total Time 15

Servings

Calories 82kcal

Author Chellie Schmitz

Cost $3

Equipment

French press or small teapot
Mug
spoon
small sauce pan
strainer or fine mesh sieve if not using a french press
citrus press

Ingredients

1 black tea bag or 2 teaspoons loose leaf black tea
1 cinnamon stick
1- inch piece of ginger root
¼ teaspoon whole cloves
1 ¼ cups water
1 tablespoon fresh lemon juice
1-2 tablespoons honey

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Instructions

Put the black tea into a small teapot or French press and set it aside.
Break the cinnamon stick into several pieces. Remove and discard the peel from the ginger root then slice it thinly. Add the cinnamon stick pieces, sliced ginger, and whole cloves to a small pot along with the water. Set the pot over medium-high heat and bring it to a simmer. Simmer for 3 minutes.
After the spices have simmered for 3 minutes, carefully pour the water and spice mixture over the black tea. Steep everything for 5 minutes then strain into a mug. Stir in the lemon juice and honey. Garnish the mug with a slice of lemon and a cinnamon stick if desired.

Notes

For a caffeine-free option use rooibos or tulsi tea.
If you prefer, you can add 1 ½ to 2 ounces of a non-alcoholic bourbon along with the honey and lemon juice. If you choose to add it, I recommend reducing the amount of water in the recipe to 1 cup.
Whole spices lend flavor without the grittiness of ground spices. If you only have ground spices, you can use ¼ teaspoon cinnamon, ⅛ teaspoon ground ginger, and a pinch of ground cloves instead of the whole spices. Instead of simmering the spices in the water first, you’ll simply add them to the black tea and cover everything with just-boiled water.

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