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Fall 2015
29
The concoction most likely originated
in Scotland in the 1700s, and while its
origins may be obscure, the hot toddy
is widely embraced as a remedy for
aches and chills. Recipes vary, but
whisky (that’s the Scotch spelling) is
most often the star ingredient. Feel
free to get creative: Add a sprinkle of
ginger, a tea bag of Earl Grey, or a
dash of cayenne pepper.
1 1/2 ounces whiskey
1 tablespoon honey
2 teaspoons lemon juice
6 ounces boiling water
Lemon slice
Place whiskey, honey, and lemon juice in
a mug. Top off with just-boiled water and
stir until honey dissolves. Add the lemon
slice. Serves one.
HOT TODDY
SIMPLE MASALA CHAI
It’s said that an Indian ruler
developed the recipe as a healing
tonic. Today, not only do Indian
grandmothers still swear by masala
chai, the drink’s popularity has
exploded, thanks to a worldwide
coffee-shop chain. This recipe takes
a shortcut by using garam masala, a
spice blend found in most grocery
spice sections — but the result is
quite satisfying.
3/4 cup boiling water
1/2 teaspoon garam masala
1 tea bag (black)
1/2 cup milk
1 to 2 teaspoons honey
Pour water into a mug. Add the spice
blend, tea, and milk, then let steep
for five minutes. Add honey to taste.
Serves one.
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