So yesterday was #InternationalTeaDay. While I may put on the kettle and enjoy a few cups of tea during the day, I must say that my favorite way to enjoy it is in a Hot Toddy.
Now that it is officially the season of COLD, I thought one lucky Stir and Strain reader might also enjoy a few Hot Toddies. And it just so happens that Owl’s Brew agrees too.
To get you started on your own Hot Toddy adventure, Stir and Strain has teamed up with Owl’s Brew to give away a Hot Toddy Gift Pack featuring their Classic Brew, the new Coco-Lada brew (!!!), this ridiculously cute owl mug (colors will vary), and a bunch of holiday spices to flavor as you wish.
Put on a fire, light up the kettle, and enter today! Check out the options below to enter and get up to 12 entries to win. Giveaway ends at 11:59pm PST Tuesday December 22nd, 2015. For more information on Owl’s Brew, visit their website. Please see terms and conditions below (sorry, only open to U.S. and Canada residents). Good Luck!
5 oz boiling water
1 teabag of honey vanilla chai (here I am using Celestial Seasonings, but you can also find just vanilla chai- in which case you’ll want to add a touch more Bärenjäger)
1/2 oz of Bärenjäger
1 oz of Rye Whiskey (Old Overholt Rye here)
1 cinnamon stick
Pour the boiling water over the tea bag in a smaller sized coffee mug or Irish coffee glass (I used a glass that holds around 7 oz of liquid). Steep the tea for 3 minutes and then remove the teabag. Pour in the Bärenjäger and Whiskey, stir gently to combine. Garnish with the cinnamon stick.
If you’re not familiar with it, Bärenjäger taste like the “cough syrup” my dad made for me as a child when my coughing kept him up and my mom was working second shift: honey and booze. I love how strong the honey flavor is, it’s almost like drinking it straight, just not as thick. This drink has many layers of flavors. The tea base has familiar chai flavors: cinnamon, ginger, cloves, cardamom, black pepper with the addition of vanilla and honey. The honey though here is then heightened by the addition of the Bärenjäger. Mmmmm…. and also some sweetness from the Rye. The ‘alcohol’ layer adds some bite, but struggles to keep afloat with all the spice action. But that’s ok, more reason to have another.
And when you’re done taking photos, just shove that stick in the drink.
Hot alcoholic drinks bring me back to being sick as a kid and having a dad who was extraordinarily inept when it came to dealing with these things. I guess he was just doing what his mom did to him when he was sick and a kid.. passing down old world traditions of giving hot whiskey and honey to a coughing child. Occasionally I still will mix one up when the temperature in L.A. drops down below 50, which it has been doing lately. Waking up the other morning and looking out to see a palm tree in the foreground and a snow covered mountain in the background made me take a second glance. And then a third. And then I broke out the camera and emailed a photo to my parents back east to prove we do have weather out here. Oh but you came here for a drink recipe! Let’s talk about that!
This post is my entry into this month’s Mixology Monday. It’s my first, which may not be so shocking since there are only a handful of posts on this here site (the blog may be new, but my interest in cocktails goes back a-ways). And it is hosted over at The Backyard Bartender. Hosted virtually. The drink is a Hot Buttered Warm Up. It doesn’t really indicated anything about the drink except there may be some butter in it and it’s hot. Part of the titling is that warm drinks go down easy and after several I can’t remember what they’re really called and default to calling them ‘Warm Ups’. Cause they do that to you.
1 T of Cardamom, Vanilla, and Muscovado Sugar Compound Butter (recipe is in this post)
1 bay leaf
5 oz of strong black tea (I used PG Tips)
2 oz of bourbon
1/2 oz of freshly squeezed lemon juice
1/2 oz of amaretto
lemon peel for garnish
Drop the tablespoon of butter mixture into your serving cup (a glass coffee mug, regular coffee mug.. something that can take some heat). Meanwhile, make the tea: pour boiling water over one tea bag and the bay leaf in a separate mug (you could quadruple this recipe and make a whole pot of tea if you were serving for company. It would probably make you feel better than having to waste two coffee mugs on this.). Let sit and brew for 6 minutes. Strain the tea onto your butter mixture, you want to use anywhere between 5 to 6 ounces of tea here (one small coffee mug is about right- but since mugs vary greatly in size and capacity, you might want to measure it all out ahead of time). Add the bourbon and lemon juice. Stir to combine the mixture (and break up the butter a bit if it’s been hanging out in the fridge until now). Float the amaretto on top and garnish with the lemon peel.
Even though you have sugar and vanilla in the butter, it mellows out here and is not very sweet. That said, if you love your drinks sweet I’d adjust the butter mixture to your own tastes. This was perfect for me. Originally I had this without the lemon juice but once I tasted the drink it was screaming for some acid. I particularly wanted to use bourbon in this, but next time I might try it with some dark rum to see where that goes (my never ending quest to become pals with rum). If the temperature stay the same around here you might see some more hot drinks coming soon.
***The inspiration behind this was in part me marrying into a half-Indian family last year and eating much more cardamom. I learned that I like it, and there’s a whole new world of bizarre flavor combinations that I want to make into drinks thanks to them. This is one of them. The other part is that hot whiskey is the only cure I can think of when I look outside and there are palm trees and snow.