Chai-Spiced Hot Toddy

  1. Toast cardamom, coriander, peppercorns, and 5 cinnamon sticks in a large pot over medium-high heat until fragrant, about 1 minute. Add ginger and 8 cups water.
  2. Using a peeler, peel orange zest into long strips about 3" each. Reserve 6 pieces for garnish, then add remaining zest to pot.
  3. Bring to a boil, then reduce heat, cover, and simmer 15 minutes. Remove from heat and stir in honey and tea. Let steep 5 minutes.
  4. Strain through a fine-mesh sieve into a large bowl or pot. Divide among mugs and top off with rum. Garnish with reserved orange peels and cinnamon sticks.
  5. Tea mixture, without rum, can be made 1 week ahead; cover and chill.

cardamom pods, coriander seeds, whole black peppercorns, cinnamon sticks, ginger, oranges, honey, whole leaf black tea, dark rum

Taken from www.epicurious.com/recipes/food/views/chai-spiced-hot-toddy (may not work)

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