This is a space for all things that inspire us and we hope will inspire you too. Have something you'd like us to cover or try? Just contact us!
The chai hot toddy is a take on a traditional hot toddy. Made with Collingwood Whisky this drink has notes of cinnamon and citrus.
Ah, so we are back and it is week 2 of the T&B Holiday Cocktail Series. Last week we started things off sweet and chocolatey with the peppermint mocha cocktail and this week we are slipping back into my more signature style with something a bit spicy. A delicious chai hot toddy!
Making recipes is a funny thing because once the recipe is complete you kind of have to give it a name. Sometimes, like with this drink, where I borrow aspects of the recipe from a classic drink (in this case a hot toddy), I will include part of the original drink name as a bit of an homage. However, with this one I was admittedly a little nervous to offend any true whisky drinking, hot toddy aficionados who would look at this recipe and scoff at all the (not so subtle) differences between this and a true hot toddy! But, as you guys know, close counts in my books (and this blog is technically like my ‘book’, right?!) – so ‘Chai Toddy’ this will be! Like a traditional hot toddy, this drink is boozy, served hot, and I’ve got a good feeling that a few sips of this could help kick the common cold.
I love hot drinks in the winter, especially after being outside. These days, I spend a lot of the day working in my studio with the wood stove on. While the wood stove is amazing for warmth and atmosphere, it doesn’t get my space quiiiiite as piping hot as I would like. A hot drink while I work is definitely necessary! The other afternoon while wreath making with some friends seemed like the perfect chance to test out this chai hot toddy recipe. Let me tell you, this is a definite ‘by the fire’ type of drink. Rustic and herby, strong but light. This drink is heart warming…promise!
To make this drink I used Collingwood Whisky’s new double barreled whisky. The process by which this whisky is made gives flavours of dry cinnamon, toasted oak and light orchard flavours. Those tasting notes inspired the flavour direction of this cocktail, with the intention to further enhance and compliment the natural notes of the whisky. Spicy with cinnamon, warm and toasty with vanilla, and light with lemon.
Collingwood Whisky is a local company which, as you know, is something I like to support whenever possible on here. This double barreled whisky is the first limited release whisky as part of the Collingwood Whisky Town Collection. The name ‘Town Collection’ is because a portion of sales from this collection will help provide financial aid or awareness towards efforts made in the community of Collingwood in preserving the historical roots in the town. Currently, Collingwood Whisky, through the Town Collection, is a sponsor for the NLPS which is dedicated to restoration of the Nottawasaga Island Lighthouse in Collingwood – an historical landmark in the town.
Making a simple syrup is just that…simple! For this drink you need 1 ounce of simple syrup per cup. I like to make simple syrup in a large enough quantity that the mixture will simmer properly but in a small enough quantity that I will be able to use it all within a short amount of time. I store any unused simple syrup in a sealed jar in the fridge.
To make simple syrup, combine a 1:1 ratio of water and sugar. Combine 1/4 cup of sugar in a sauce pan with 1/4 cup of water. Add in 3 drops of pure vanilla extract. On the stove, simmer the mixture until the water dissolves all of the sugar and it forms a syrup. Ta da!
First, steep your chai tea bag in boiling water with a cinnamon stick for extra flavour. Like mentioned in the ingredients, I used the Chili Chai Black Tea from Teapigs . Teapigs makes some of my favourite teas and this one was especially delicious because it had an extra kick with the chili. This cocktail can definitely handle the spice so if you can find this tea, give it a try! Do not fill the cup completely with water because you will be adding 2.5 additional ounces of liquid once the tea is steeped. Once your tea is steeped add in the 1.5 ounces of whisky, 1 ounce of simple syrup, and .5 ounce of freshly squeezed lemon juice. Stir and serve each glass with a cinnamon stick. This drink is light and spicy – perfect to warm you up on the chilly winter days we have coming our way!
Follow along with our daily snaps featuring flowers & events, outfits, recipes, and all things lovely