I know we are way past Christmas, but the weather hasn’t given up on us yet and the wintery breeze still hangs in the air. Evenings spent on the porch, huddled under blankets with a book and something warm to drink is an ideal way to enjoy this wonderful weather flirting its way into our lives.
Today’s recipe is very much inspired by the weather and a bit of Christmas withdrawal symptoms. A traditional hot toddy is an alcoholic beverage mingled with honey, spices and herbs such as ginger, cinnamon, cloves, citrus fruits, and cranberries. Ironically, the word “toddy” comes from the toddy drink (palm wine) in India, made from the sap of palm trees.
SPRIG’s Vitalising RedCha create the perfect backdrop for the toddy spices to mingle with each other and the brilliant hibiscus colour certainly makes for a beautiful drink. The benefits of RedCha have already been discusses here. I also use SPRIG Sri Lankan Cinnamon Stick and use it as a stirrer.
The Recipe
Serves 1
Ingredients
- 1 mug Water
- 2 tsp SPRIG Vitalising RedCha
- 1/4 cup Orange juice
- 2-3 Ginger, slices
- 2-3 Lemon slices
- 2-3 Orange slices
- 2 tsp Honey
- 1 tbsp Dried cranberries
- 5-6 Cloves
- 1/2 stick SPRIG Sri Lankan Cinnamon
Instructions
- Stir all the ingredients together in a pot and place on medium heat. Let the tea gently simmer for at least 25 minutes, stirring occasionally.
- You can strain out all the bits and pieces while pouring out into your mug and fish out the citrus slices to add back in. Serve warm with a stick of cinnamon as garnish.
