We might have almost made it through January, but with temperatures set to plummet over the next few days we are likely to be reminded that we are still in the middle of winter. Fortunately this does have some upsides – chief among them the chance to indulge in some suitably warming drinks. This twist on a traditional hot toddy certainly gives a Starbucks’ coffee a run for its money.
Gingerbread Hot Toddy
Ingredients (makes 7 drinks)
50ml Kraken spiced rum
1 knob unsalted butter
300g granulated sugar
12.5g ground ginger (or fresh ginger)
2.5g ground cinnamon
3ml vanilla extract
Cinnamon stick & clove studded lemon wheel to garnish
Combine the water, sugar, ginger, ground cinnamon and vanilla extract in a saucepan and boil. (You could add some fresh ginger root and use less ground ginger for an added spicy kick.) Reduce the heat and simmer for approximately 15 minutes. Cover the saucepan and leave the mixture to cool. Add the rum and butter then top up with boiling water. Stir together. Serve in a latte glass and finish with the cinnamon and lemon wheel garnish.