Hot Buttered Toddy Recipes

HOT BUTTERED RUM

Steps:

• In a medium-sized bowl, combine the brown sugar, butter and spices until light and fluffy.
• Portion 2 tablespoons of the spice butter into each cocktail glass.
• Measure 1 1/2 oz of rum into each glass and top with 3/4 cup boiling water.
• Stir well to break down the butter.
• Add a splash of orange juice and a sprinkling of orange zest.
• Serve hot.

HOT BUTTERED TODDY

Steps:

• In a heatproof mug rinsed with boiling water, combine the bourbon or whiskey, the orange juice, and the teaspoon sugar. Fill the mug with hot water, stirring constantly. Float the pat of butter on top.

KOMBUCHA HOT BUTTERED TODDY

Steps:

• Melt butter in a saucepan over low heat. Add orange juice and brown sugar; stir until sugar dissolves, 2 to 3 minutes. Stir in kombucha, cinnamon sticks, and cloves. Simmer gently until flavors combine, about 5 minutes. Stir in brandy and pour into mugs.

HOT BUTTERED RUM

Steps:

• For the butter mixture: Add the butter, brown sugar, honey, cinnamon, cloves and allspice to a medium bowl. Using a rubber spatula, mix everything together until well combined. Transfer the mixture to a mason jar and screw on the lid. Refrigerate until ready to use.
• For the cocktail: Add 2 tablespoons of the butter mixture to each coffee mug. Pour 2 ounces of rum into each mug. Top off with boiling water and stir to melt the butter. Garnish with any or all of the whipped cream, mini marshmallows, cinnamon sticks or star anise and serve.

HOT BUTTERED RUM

Steps:

• Using an electric mixer, beat the brown sugar, butter, honey, cinnamon, nutmeg, cloves, and salt in a medium bowl until blended and smooth. Transfer the mixture to a 4-cup (or larger) measuring cup. Add the rum and then 2 cups of boiling water. Stir until the butter mixture dissolves. Divide the buttered rum among 4 mugs. Garnish with the cinnamon sticks and serve.

TRADITIONAL HOT TODDY

Steps:

• Heat water in a glass measuring cup in the microwave for 2 minutes.
• Place honey in a large mug. Add hot water and bourbon; stir until honey is dissolved. Squeeze lemon wedge into the mug and discard. Stir with cinnamon stick; leave in the mug. Drop the thin slice of lemon into the mug for garnish.

HONEY-BUTTERED HOT TODDY

Steps:

• In a bowl, whisk together butter, honey, brown sugar, cinnamon, nutmeg, salt, and vanilla until smooth. Cover; refrigerate until firm and flavors have melded, 2 hours. (If desired, transfer mixture to a piece of waxed paper or parchment and shape into a log before chilling, to slice into portions for serving.)
• For each serving, put a generous 1 tablespoon chilled honey butter, 1 1/2 ounces whiskey, and 1/2 ounce each triple sec and lemon juice in a mug. Pour 6 to 8 ounces hot water over top. Stir; garnish with lemon slices and a cinnamon stick (if using). Serve immediately.

CELEBRATION HOT RUM BUTTERED CIDER - CIDER HOT TODDY

Steps:

• Stud the orange with the cloves.
• Gently melt the butter in a large saucepan before adding the cider; continue to heat the cider and butter for about 5 minutes, then add the clove-studded orange and the cinnamon sticks; heat gently for a further 5 minutes - do NOT allow it to come to the boil.
• Add the rum and heat for a further minute or two, again do not allow the toddy to come to the boil.
• Serve in warmed punch glasses or mugs, add a cinnamon stick to each glass if you wish.
• You can add more cider, rum and butter to the pan with the spiced fruit, throughout the evening.

HOT BUTTERED TODDY

Steps:

• In saucepan heat water and honey till boiling.
• Stir in warm rum.
• Top with pats of butter,sprinkle with nutmeg.