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Hot Toddy Recipes

Tis a fun way the Irish get warm after working outside in the cold all day. The following recipe makes enough for 6 servings. To make more all you need do is double the ingredients and enjoy the pleasure of it all.

Irish Whiskey with a twist:
1-3/4 cups Irish Whiskey
1/4 cup brown sugar
3-cups hot water
24-whole cloves
6-lemon slices
6-glasses or mugs

***Mix whiskey and brown sugar together in a pitcher. Stir gently to dissolve sugar. Divide the mixture into 6 heatproof glasses or use mugs. Into each slice of lemon arrange four cloves and add one to each glass or mug. Pour 1/2 cup of hot water into each and give a little stir.

These Recipes are from Historic Lexington Cooks

Hot Spiced Punch
1- cups water
3 cups unsweetened pineapple juice
1/3-cup brown sugar
3 cups cranberry juice
1- tsp. whole cloves
1 cinnamon stick, broken
1/8 tsp. Salt

***Combine water, pineapple juice, cranberry juice and brown sugar in a 10-cup percolator. In basket, place the cloves, cinnamon and salt. Allow to go through perk cycle. Serve hot. Makes 10 cups. To make more use a larger percolator.

Jackson House Hot Spiced Cider
1 tbsp. whole cloves
1 tbsp. whole allspice
1 stick cinnamon
1-gallon apple cider
-1 cup light brown sugar

***Place spices in a cheesecloth bag and bring cider, sugar and spices to a boil. Simmer 10 minutes and remove bag of spices. Keep hot without boiling. Makes 20-24 cups.

Spiked Eggnog
6 eggs, separated
cups sugar
1 pint whipped cream
1 pint milk
1 pint burbon
1 ounce rum
Grated nutmeg

***Beat yolks of eggs adding cup sugar while still beating. Beat egg whites. Add cup sugar to whites after they have been beaten stiff. Mix together whites and yokes. Stir in whipped cream and milk. Mix well without beating. It is important to add bourbon very slowly. Add rum and mix thoroughly. Chill at least 8 hours in covered container in refrigerator. Gently stir before serving. Top with grated nutmeg.

Historic Lexington Cooks: Rockbridge Regional Recipes. Lexington, Va.

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