We’re deep into the season of hot toddies, that historic drink that can deliver all the hygge necessary to make it through the cold winter.
Hygge is a Danish concept, but the feeling is universal: It refers to a sense of cozy comfort and contentment. Think of a log fire, soft couch, warm sweater—and a hot toddy.
But the story of the toddy as we know it today begins not in cold Northern climes, but in British-controlled India. The word probably comes from the Telugu tadi, a local palm wine with roots in ancient practices; “toddy” in India still refers to that beverage. By the late 18th century, however, British sources were beginning to apply it to the classic preparation of hot water, sugar, spices, and alcohol—a warming concoction cherished for its soothing qualities and comforting flavors. (As with most historic drinks, however, there are competing stories about its origin; one holds that its name comes from 19th century Irish physician and professor Robert Bentley Todd, said to have ordered patients to drink hot brandy, cinnamon, and sugar water.)
As the hot toddy traveled abroad to other British colonies and the United States, the recipe evolved, with rum often replacing brandy or whiskey as the base spirit. That adaptation brought a unique flavor profile to the drink while reflecting local preferences and available ingredients.
Building a Better Toddy
When we look closer at the hot toddy as a cocktail, it often fails to impress and leaves much to be desired in terms of flavor.
The classic version—with whiskey, hot water, honey, and lemon—can be a comforting remedy for sore throats or provide soothing warmth on a chilly evening. But would most cocktail professionals consider it to be truly delicious? Probably not.
By the 1940s, tea began appearing in hot toddy recipes as a welcome addition that provided essential flavor. Without tea, a hot toddy can seem lackluster, even with the spices and a high-proof spirit. Tea can transform it into something enjoyable to sip, rather than something mainly restorative. I believe the hot toddy deserves more recognition, since there are countless possibilities for variations in the choice of base spirit, type of tea, spices, and sweeteners.
A few rules to create a great hot toddy:
- Serve this drink hot—not lukewarm, but steaming hot.
- Pay attention to the balance of flavors, ensuring that you don’t water down your base spirit and that the spices or tea don’t overtake the rest of the cocktail.
- Don’t leave pieces of spice floating in the drink—if the spices don’t dissolve in the hot water, remove them before serving.
- Use a higher-proof spirit for a better hot toddy.
Here are a couple of tried-and-true recipes sure to offer an experience that’s as tasty as it is comforting.
Sailor’s Classic Hot Toddy
Oolong tea has a rich, malt-like foundation with delightful hints of roasted nuts and soft fruity and floral notes. That captivating profile creates a perfect harmony with rye whiskey’s bold character.
The warming spices here not only complement the rye’s robust flavors but also enhance the inherent sweetness of the tea. A touch of honey syrup adds an earthy layer, enriching the overall experience. Instead of incorporating citrus juice, I prefer the subtle brightness of zest in hot toddies—it adds a refreshing note without overwhelming the drink with acidity, allowing the tea’s complex flavors to shine.
1 tsp each cinnamon, ginger, and nutmeg
2 cloves
1 star anise
3 oz boiling water
1 bag oolong tea
1 oz honey syrup
2 oz high-proof rye whiskey
1 lemon peel for garnish
Put the cinnamon, ginger, nutmeg, cloves, and anise in a small sachet. In a mug, add 2 oz of the boiling water to the sachet and tea bag. Cover and steep for 2–3 minutes. Add the remaining water, remove the tea and spices, and add the honey syrup and whiskey. Stir well and garnish with the lemon peel.
Shipwreck Hot Toddy
For this variation, I like a well-aged rum that bursts with fruity, funky flavors, offering a rich depth to the drink. The maple syrup’s earthiness intertwines beautifully with the delicate floral notes of hibiscus tea. The tamarind carries a delightful sweet-sour profile that enhances the complexity while balancing the sweetness of the rum and maple syrup. To further elevate the experience, the citrusy essence of the dried orange pulls together all the flavors, creating a harmonious blend that adds intriguing layers to every sip.
Thinning a high-quality maple syrup helps to pull back on the viscosity and the sweetness; just add 1 part hot water to 4 parts maple syrup.
1 tsp allspice
1 tsp nutmeg
1 tsp tamarind powder
½ tsp fennel seeds
3 oz boiling water
1 bag hibiscus tea
1 oz real maple syrup, thinned
2 oz high-proof aged rum
1 dried orange slice
Put the allspice, nutmeg, tamarind powder, and fennel seeds in a small sachet. In a mug, add 2 oz of the boiling water to the sachet and tea bag. Cover and steep for 3 minutes. Add the remaining water, remove the tea and spices, and add the maple syrup and rum. Stir well and add the dried orange slice.
A Warm Hug in a Mug
As the nights grow colder, a tasty hot toddy can warm both body and spirit. The beauty of this classic drink lies not only in its history but also in the endless creativity it can inspire. Try different combinations of spirit, spices, tea, and sweeteners to explore the possibilities.
Whether you choose a classic recipe or a variation, each sip invites you to embrace comfort and connection, making it perfect for cozy gatherings or quiet moments by the fireplace.
So, gather your favorite ingredients, experiment with your own twists, and savor the season with a cup of heartfelt warmth that truly embodies the spirit of hygge.