Hot buttered rum and ginger toddy

Name: Hot buttered rum and ginger toddy
Prep time: 5 min
Total time: 5 min
Yield: Serves 4
Ingredients: 150ml dark rum (you can use whisky or brandy if you prefer); 200ml Stone’s Ginger Wine; 8 whole cloves, lightly bashed; ½ lemon, thinly sliced; 3 tbsp light brown soft sugar; 200ml boiling water; 1 cinnamon stick, broken in half; 25g butter; 4 long rosemary sprigs

Easy
January 2019

Easy
January 2019

Serves 4
Hands-on time 5 min

Hot, buttery and fiery with ginger, these boozy hot toddys pack a serious punch. Curl up with this warming drink, garnished with fresh lemon slices, next to a roaring fire in the winter.

Nutrition: per serving

Calories: 164kcals
Fat: 5.2g (3.3g saturated)
Protein: 0.1g
Carbohydrates: 9.8g (9.7g sugars)
Fibre: 0.1g
Salt: 0.1g

Nutrition: per serving

Calories: 164kcals
Fat: 5.2g (3.3g saturated)
Protein: 0.1g
Carbohydrates: 9.8g (9.7g sugars)
Fibre: 0.1g
Salt: 0.1g

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Ingredients

150ml dark rum (you can use whisky or brandy if you prefer)
200ml Stone’s Ginger Wine
8 whole cloves, lightly bashed
½ lemon, thinly sliced
3 tbsp light brown soft sugar
200ml boiling water
1 cinnamon stick, broken in half
25g butter
4 long rosemary sprigs

150ml dark rum (you can use whisky or brandy if you prefer)
200ml Stone’s Ginger Wine
8 whole cloves, lightly bashed
½ lemon, thinly sliced
3 tbsp light brown soft sugar
200ml boiling water
1 cinnamon stick, broken in half
25g butter
4 long rosemary sprigs

Method

Put all the ingredients, apart from the butter and rosemary, in a small pan over a medium heat. Warm, stirring, until the sugar dissolves and the toddy is steaming (don’t boil).
Add the butter and stir until melted. Divide the toddy among heatproof glasses or cups, then add a rosemary sprig to each one.

Method

Put all the ingredients, apart from the butter and rosemary, in a small pan over a medium heat. Warm, stirring, until the sugar dissolves and the toddy is steaming (don’t boil).
Add the butter and stir until melted. Divide the toddy among heatproof glasses or cups, then add a rosemary sprig to each one.

Recipe By

Louise Pickford

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