Tea Toddy Recipes

Steps:

• In a tea cup, combine the tea, liqueur, sugar and Scotch. Serve immediately.

Steps:

• Make tea, steep.
• Measure 3/4 cup tea pour in mug.
• Add baileys and a splash of whisky.
• Enjoy!

Steps:

• Bring chai tea concentrate and milk to a simmer over medium-low heat. Stir in star anise to flavor. Remove from heat. In a mug add brandy and butterscotch liqueur. Pour chai tea mixture into mug. Stir slightly and dust with crushed graham cracker.

Steps:

• Bring water to boil in a pot, then add the tea bags. Steep at a low temperature for 5 minutes.
• Add the lemon juice, honey, and whiskey and simmer for 5 more minutes.
• Enjoy!

Steps:

• Bring 3 quarts water to a boil in a medium pot. Remove from heat and add tea bags, honey, and 6 mint sprigs. Cover and let sit 8 minutes. Using a slotted spoon, remove tea bags and mint, gently pressing with a spoon to extract as much liquid as possible.
• Meanwhile, slice 4 lemons in half and squeeze juice into a small bowl. Slice remaining 2 lemons into rounds; remove seeds. Add lemon juice, lemon slices, and remaining 6 mint sprigs to hot toddy. Ladle into mugs.

Steps:

• Using a vegetable peeler, remove zest from orange and 1 lemon in wide strips, leaving white pith behind; slice fruit in half. Squeeze juice from orange into a small bowl (you should have about 1/4 cup). Squeeze juice from lemon into a measuring glass. Slice remaining lemons in half and squeeze juice into glass to measure 1 cup total; save any remaining lemon halves for another use. Set orange and lemon juice aside.
• Place zest in a small saucepan. Whack cinnamon sticks with the side of a chef's knife to break up a little and add to saucepan along with smashed ginger, tea bags, cloves, and 1 3/4 cups water. Bring to a boil and immediately remove from heat; let sit 5 minutes. Remove tea bags, then stir in honey; let cool completely, about 20 minutes.
• Strain tea mixture through a fine-mesh sieve into a pitcher and add rye, bitters, and reserved orange juice and lemon juice. Add 2 cups ice and stir until ice is melted and toddy is very cold.
• To serve, pour toddy into tumblers filled with ice and garnish with ginger slices and orange twists.
• Do Ahead
• Tea mixture can be made 3 days ahead; cover and chill. Toddy can be made 1 day ahead; cover and chill.

Steps:

• Boil cinnamon stick in 3 cups water.
• Remove from heat and add tea bags.
• Let steep 5 minutes.
• Remove and discard tea bags and stick.
• Stir in orange juice, rum and honey.
• Serve warm, garnished with orange slices.