Hot Apple Toddies Recipes

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SPICED APPLE HOT TODDY



Spiced Apple Hot Toddy image

My Spiced Apple Hot Toddy recipe will warm you up from the inside. A deliciously sweet and spiced apple cider cocktail that is perfect for a chilly Fall or Winter evening.

Provided by Sandy Clifton

Categories     cocktails

Time 15m

Number Of Ingredients 9

3 cups Apple Cider, ((unsweetened, unfiltered))
5 whole Cloves
2 Star Anise
2 3" Cinnamon Sticks
1/4 tsp Peppercorns
1/2 Orange ((pierced through rind several times))
1/2" Fresh Ginger (optional)
1/4-1/2 cup Honey (optional)
2-4 oz Brandy

Steps:

  • Add all of the ingredients except for the honey and brandy to a saucepan. Heat on medium heat until it starts to gently simmer. Then reduce heat to low, cover the pan, and simmer for 10 minutes.
  • After 10 minutes, take off of the heat and keep covered for 5 more minutes.
  • Meanwhile, pour 1 to 2 ounces of brandy into each mug.
  • Strain the cider and put back in saucepan. If you are adding honey, start with 1/4 cup and stir well. Taste and add more if you'd like it sweeter.
  • Pour the cider into the mugs and garnish with a cinnamon stick.

Nutrition Facts : Calories 285 kcal, ServingSize 1 serving

APPLE HOT TODDY



Apple Hot Toddy image

Provided by Alex Guarnaschelli

Categories     beverage

Time 10m

Yield 2 servings

Number Of Ingredients 6

3 ounces apple flavored spiced rum, such as Captain Morgan Sliced Apple
2 tablespoons honey
Juice from 1 large lemon
1 1/2 cups hot water
2 cinnamon sticks
10 to 12 thin slices Granny Smith apple

Steps:

  • Make the toddies: In a small pitcher, combine the rum, honey and lemon juice. Add the hot water and stir until the honey dissolves.
  • Serve: Arrange a cinnamon stick and a few apple slices in two mugs. Pour half of the toddy mix into each and enjoy.

APPLE PIE HOT TODDY



Apple Pie Hot Toddy image

Provided by Ree Drummond : Food Network

Categories     beverage

Time 20m

Yield 4 servings

Number Of Ingredients 10

5 cups apple cider
1/4 cup apple cider vinegar
2 tablespoons maple syrup
Splash of vanilla
3 cinnamon sticks
3 star anise pods
1-inch piece of ginger, peeled and sliced
3/4 cup bourbon
Whipped cream, for serving
Ground cinnamon, for dusting

Steps:

  • In a saucepan, combine the apple cider, vinegar, maple syrup, vanilla, cinnamon sticks, star anise and ginger. Heat over medium heat until the flavors come together, about 10 minutes.
  • Divide the mixture among 4 heatproof mugs and top each with a shot of bourbon and a squirt or dollop of whipped cream. Sprinkle over ground cinnamon and serve.

HOT TODDY APPLE PIE



Hot Toddy Apple Pie image

If you love a cozy hot toddy, this apple pie is for you! We poached the apples in a warm whiskey, lemon and honey mixture to soak up all the delicious flavors, then simmered down the poaching liquid into a scrumptious, sticky hot toddy caramel sauce for stirring into the filling and drizzling on top.

Provided by Food Network Kitchen

Categories     dessert

Time 6h35m

Yield 8 servings

Number Of Ingredients 21

3 cups all-purpose flour, plus more for dusting (see Cook's Note)
2 tablespoons granulated sugar
1/8 teaspoon baking powder
Pinch of kosher salt
1/4 cup cold vegetable shortening
2 sticks (1 cup) cold unsalted butter, cut into small pieces
1 tablespoon whiskey
8 to 10 tablespoons ice water
1 large egg, lightly beaten
Coarse sugar, for sprinkling
1/2 cup granulated sugar
2 cups whiskey
1 cup honey
1/4 cup fresh lemon juice
3 whole cloves
2 cinnamon sticks
4 pounds assorted apples (such as McIntosh, Honeycrisp, Braeburn, Granny Smith and/or Golden Delicious), peeled and sliced 1/4 inch thick)
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 cup heavy cream
4 tablespoons unsalted butter

Steps:

  • For the crust: Pulse the flour, granulated sugar, baking powder and salt in a food processor to combine. Add the shortening and pulse until the mixture looks like coarse meal. Add the butter and pulse to pea-size pieces. Add the whiskey and pulse until just incorporated. Pulse in the ice water, 1 tablespoon at a time, until the dough holds together when pinched. Turn out the dough onto a large piece of plastic wrap and gather together, using the plastic wrap to help you. Divide into 2 pieces and gently pat each into a disk; wrap tightly in plastic wrap and refrigerate until firm, at least 1 hour and up to 24 hours.
  • For the hot toddy apple filling and caramel: Add the granulated sugar and 4 cups water to a large pot. Cook over high heat until the sugar is dissolved, about 2 minutes. Stir in the whiskey, honey, lemon juice, cloves and cinnamon sticks. Bring to a boil. Stir in half of the apples and bring back to a boil, then reduce to a simmer over medium-low heat. Cook, stirring frequently, until the apples are tender but not mushy, about 7 minutes. Use a slotted spoon to transfer the apples to a large bowl. Add the remaining apples to the poaching liquid and repeat the poaching process. When all the apples are in the bowl, add the ground cinnamon and ginger and stir to combine. Set aside to cool.
  • Make the hot toddy caramel: Remove the cinnamon sticks and cloves from the poaching liquid and bring to a boil over high heat. Cook, whisking occasionally, until the mixture is syrupy and reduced to about 1 1/4 cups, 30 to 35 minutes. (It may bubble up, so keep an eye on it.) Add the heavy cream and 2 tablespoons of the butter and cook, whisking constantly, until the butter is melted and the mixture is slightly thickened, about 2 minutes. Stir 2 tablespoons of the hot toddy caramel into the bowl with the apples and let cool completely.
  • Transfer the remaining hot toddy caramel to a microwave-safe bowl. Let cool completely, then cover and refrigerate. The caramel will continue to thicken as it cools. You should end up with about 1 cup of caramel.
  • Roll out 1 disk of dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Roll out the remaining disk of dough into a 12-inch round on a lightly floured surface. Transfer to a baking sheet, cover with plastic wrap and refrigerate until ready to use.
  • Spoon the apple filling into the prepared pie crust and dot with the remaining 2 tablespoons butter. Lay the dough round over the filling. Pinch the overhanging dough together and fold it under itself; crimp the edge with your fingers. Cut a few slits in the top crust to allow steam to escape. Brush the crust with the beaten egg and sprinkle with coarse sugar. Refrigerate 1 hour.
  • Position an oven rack in the lower third of the oven, put a baking sheet on the rack and preheat to 400 degrees F. Bake the pie on the hot baking sheet until the crust is golden, 60 to 70 minutes. Transfer to a rack and let cool at least 2 hours.
  • Reheat the caramel sauce before serving and drizzle over each slice.

HOT APPLE TODDY



Hot Apple Toddy image

The hot spiced cider was inspired by a winter drink I love to make. When I don't want liquor, I just omit it.

Provided by Antonia Lofaso

Time 20m

Yield 2 servings

Number Of Ingredients 6

4 Honeycrisp apples, juiced
1 cup heavy cream
2 tablespoons powdered sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
4 ounces cognac

Steps:

  • Pour the juiced apples through a chinois or fine-mesh sieve into a medium saucepan. Bring to a simmer over medium heat. Keep hot until ready to serve.
  • Add the heavy cream to the bowl of a stand mixer fitted with a whip attachment. Add the powdered sugar, cinnamon and ginger and whip until it holds hard peaks.
  • Add 2 ounces cognac to the bottom of each of two rocks glasses. Carefully ladle and evenly divide the warmed apple juice into each glass. Very generously dollop each cocktail with the whipped cream and serve.

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