Cranberry Spiced Hot Toddy

Is there anything better on a cold fall or winter evening than relaxing with a hot toddy? It goes without saying that this drink (a mug filled with bourbon, lemon, honey, and hot water) is a seasonal favorite. My other favorite thing this time of year is using cranberries whenever I can. They’re delicious in so many things—not just as a side to your Thanksgiving dinner! So, I made a cranberry spiced honey syrup for a delightful spin on the classic hot toddy.

Cranberry Spiced Hot Toddy, makes 1 serving
1 1/2 ounces bourbon
3/4 ounce cranberry spiced honey syrup*
1/2 ounce lemon juice
top with hot water
orange wedge, cloves, and cranberries, for garnish

*Cranberry Spiced Honey Syrup
1 cup honey
1/2 cup water
1 cup fresh cranberries
2 orange slices
2 cinnamon sticks
1 teaspoon whole cloves
2 whole star anise

First, make your cranberry spiced honey syrup. Add all syrup ingredients to a small saucepan and simmer on the stove over medium heat. Stir to incorporate the honey, water, and spices and until cranberries are falling apart about 10 minutes. Pour through a fine mesh strainer and discard spices and fruit. Refrigerate the syrup in a bottle or jar for up to 1 week.

Assembling a hot toddy is so easy because you can build it right in the mug and then top it off with hot water. I garnished mine with cloves, orange, and cranberries. These pink enamel mugs are perfect for serving hot drinks in all winter long!

This was such an easy tweak to a classic hot toddy and the results were certainly amazing. If you’re a fan of mulled wine I think that you will love this Cranberry Spiced Hot Toddy. The warm cozy spices and cranberries add so much flavor to this cocktail. Bonus: Making the cranberry spiced honey syrup makes your house smell AMAZING! In addition, you can use the syrup to flavor your morning tea, or maybe even experiment using it in other cocktails that call for honey for a fun seasonal variation. What’s your favorite warm drink to make this time of year? I hope you’ll be adding this Cranberry Spiced Hot Toddy to your list! xo Natalie

Cranberry Spiced Hot Toddy

Servings 1 person

Ingredients

  • 1 1/2 ounces bourbon
  • 3/4 ounce cranberry spiced honey syrup*
  • 1/2 ounce lemon juice
  • top with hot water
  • orange wedge cloves, and cranberries, for garnish

*For Cranberry Spiced Honey Syrup

  • 1 cup honey
  • 1/2 cup water
  • 1 cup fresh cranberries
  • 2 orange slices
  • 2 cinnamon sticks
  • 1 teaspoon whole cloves
  • 2 whole star anise

Instructions

  1. First, make your cranberry spiced honey syrup. Next, add all ingredients to a small saucepan and simmer on the stove for 10 minutes. Stir to incorporate the honey water and spices. Strain and discard spices and keep in a bottle or jar refrigerated for up to 1 week.

  2. Assembling a hot toddy is so easy because you can build it right in the mug and then top it off with hot water. I garnished mine with cloves, orange, and cranberries. 

Credits//Author and Photography: Natalie Jacob. Photos edited with A Color Story Desktop.
  • Instructions for the syrup are there, they’re just phrased oddly.

    “First, make your cranberry spiced honey syrup. Next, add all ingredients to a small saucepan and simmer on the stove for 10 minutes. Stir to incorporate the honey water and spices. Strain and discard spices and keep in a bottle or jar refrigerated for up to 1 week.”

    It should probably read something like “To make your cranberry spiced honey syrup, add all syrup ingredients to a small saucepan and simmer on the stove for 10 minutes. Be sure to stir to incorporate the honey, water, and spices. When the 10 minutes are up, strain and discard the solids. Syrup will keep in a bottle or jar refrigerated for up to 1 week.”

    • Also I question if it will really work without muddling the cranberries?? They have such firm skins with the juices really come out in a ten min simmer? Some more atten to content of the syrup instructions would be appreciate bc this sounds awesome and I think I will try it (with muddling)

      • Hey Nicole, you don’t have to muddle the cranberries, that won’t make any of the juices come out. When you simmer them on the stove in the honey and water they will pop and release the juice. Then you just need to strain the cranberries and spices out of the syrup.

  • thank you for this wonderful toddy (it feels good even writing the word) love how toddies are seasonal, or at least I think of them that way, to better associate them with the season

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