Chai Rum Toddy

This is a fantastic recipe that I'm stealing from one of my favorite past times: Imbibe Magazine. Which is an incredible resource for all things drink: from beer, wine, cocktails and spirits, to coffee, tea and delicious food pairings. I stumbled upon this recipe just yesterday, and stirred up a batch before bed time. It was the perfect drink to take the sting off of a long, brisk, winters day.
(Note: This isn't your normal whisky, lemon and honey Hot Toddy. Imbibe has come up with a recipe that has a few key notes of the classic drink, but with a fun new twist. The combination of tea and spirit mingling with the complex layers of warm spices made for a perfect night cap.)


Chai Rum Toddy, for two

2 cinnamon sticks
2 tsp. whole cloves
15 cardamom pods, crushed
7 star anise pods
1 tsp. black peppercorns
2 Tbsp. Ceylon or English Breakfast tea
3 oz. aged rum
16 oz. water
2 tsp. honey, or to taste
1/2 oz. fresh lemon juice

1. Combine spices with water in a saucepan. Bring to a boil, lower the heat and add tea (in an infuser) to the water, allowing to steep for 4 minutes.
2. Remove the tea infuser but allow the spices to simmer for another 6 minutes.
3. Strain spiced tea into two glasses.
4. Stir in 1 1/2 oz. rum , 1/4 oz. lemon juice and 1 tsp. honey (or desired amount) into each glass.

Enjoy.

I'm a definite Whisky girl, but I loved this version of a classic Hot Toddy. The Rum paired well with the spices and the lemon added just enough citrus to balance out the sweetness of the honey. All in all I would say that this drink is worthy of being added to the ol'recipe box! It also was a big help in knocking out the small head cold that I've been battling the last few days! My favorite part about the Chai Rum Toddy was it's simplicity of being made, and its a good testament of the importance of having a well stocked kitchen.