I crafted an Apple Cider Hot Toddy with bourbon, fresh cider and maple syrup that hides a secret spice twist you will want to know about.

Jump to Recipe

I never thought a drink could do such a thing, but this Apple Cider Hot Toddy pulled me in on the first sip. Call it Hot Toddy With Apple Cider or whatever sounds nicer, I find the name gives away half the fun.

The warmth of fresh apple cider and a little bourbon wakes up your taste buds in a way I cant quite explain, there’s a hint of spice that hangs around like a good story. It feels simple but somehow mysterious, the kind of whisky cocktail you keep thinking about all evening then dream about the next day.

Ingredients

Print Recipe (No Advertisments)

Bourbon: Warm boozy backbone, no nutrients, brings caramel notes and cozy warmth.
Apple cider: Fresh apple juice with fiber and vitamin C, sweet, tangy, naturally fruity.
Maple syrup: Natural sweetener, some minerals, mostly sugars so use sparingly if watching carbs.
Lemon juice: Bright acid, vitamin C, cuts sweetness, gives fresh sour pop.
Cinnamon stick: Warm spice, antioxidant compounds, adds sweet woodsy aroma, no calories worth noting.
Cloves: Earthy, intense spice, contains eugenol that can aid digestion, use light touch.
Star anise: Licorice like warmth, aromatic, little nutritional impact, pretty for garnish.
Nutmeg: Tiny pinch adds nutty sweetness and floral warmth, strong so go small.

Ingredient Quantities

1 1/2 oz bourbon

3/4 cup (6 fl oz) fresh apple cider, warmed

1 tbsp pure maple syrup, or more if you like it sweeter

1/2 oz fresh lemon juice (about half a lemon)

1 cinnamon stick plus extra for garnish

2 whole cloves (optional)

1 star anise (optional)

Thin apple or orange slice, for garnish

Pinch freshly grated nutmeg (optional)

How to Make this

Print Recipe (No Advertisments)

1. Pour 3/4 cup fresh apple cider into a small saucepan, add 1 cinnamon stick, the 2 whole cloves (optional) and the star anise (optional).

2. Warm over medium-low heat until steaming but not boiling, about 3 to 5 minutes, stir once or twice so the spices wake up, don’t let it simmer hard or it’ll taste flat.

3. Turn off the heat and let the spices steep another 2 to 3 minutes for extra flavor.

4. Warm your mug by rinsing it with hot water, then strain the spiced cider into the mug to remove the cinnamon, cloves and star anise.

5. Stir in 1 tablespoon pure maple syrup and 1/2 oz fresh lemon juice until the syrup is dissolved; taste and add a bit more maple if you like it sweeter.

6. Pour in 1 1/2 oz bourbon and give it a gentle stir, you can adjust the booze up or down to your taste.

7. Garnish with a fresh thin apple or orange slice and the extra cinnamon stick; sprinkle a pinch of freshly grated nutmeg on top if you’re feeling fancy.

8. Sip carefully, it’s hot; the cinnamon stick makes a nice little stirrer and keeps releasing aroma while you drink.

9. For a crowd: multiply the cider, spices and maple, keep warm in a slow cooker on low, then add bourbon to each cup as you serve so the alcohol doesn’t cook off.

Equipment Needed

1. Small saucepan (to warm the cider and steep the spices)
2. Liquid measuring cup (for the 3/4 cup cider)
3. Measuring spoons and a jigger or shot glass (for maple, lemon, and bourbon)
4. Fine mesh strainer (to remove cinnamon, cloves and star anise)
5. Heatproof spoon or wooden spoon (to stir)
6. Mug (pre-warmed)
7. Paring knife (for thin apple or orange slices)
8. Cutting board (for slicing and squeezing)

FAQ

Can I make it non alcoholic? Yes. Skip the bourbon or use a non alcoholic whiskey, or swap in hot strong black tea or extra cider for body. It wont be the same but its still cozy.

How do I warm the cider without boiling? Gently heat on low until steaming, about 3 to 5 minutes, dont let it reach a rolling boil. You can also microwave 30 to 45 seconds, stir and check temp.

Can I make it ahead? Make the spiced cider up to 3 days ahead, cool and refrigerate. Reheat gently and add the bourbon just before serving so the alcohol aroma stays bright.

Any good substitutions? Maple syrup works best but honey or a brown sugar simple syrup are fine. Bourbon can be swapped for rye or dark rum. If youre out of lemon, a splash of apple cider vinegar can add brightness.

How can I adjust sweetness or strength? Add more or less maple syrup to taste. Use 1 oz bourbon for a lighter drink, 2 oz for stronger. Or just add extra warm cider instead of more booze.

Best garnish and serving tips? Serve in a warmed mug with the cinnamon stick for stirring, add a thin apple or orange slice and a pinch of freshly grated nutmeg. The cinnamon stick looks pretty and doubles as a stirrer.

Apple Cider Hot Toddy Recipe Substitutions and Variations

Bourbon: use the same volume of apple brandy (Calvados) or aged dark rum, or rye whiskey if you want more bite. For a nonalcoholic option try strong black tea or a NA “whiskey” substitute, same amount.
Fresh apple cider (warmed): equal parts unsweetened apple juice, pear cider, or warmed spiced cranberry juice all work fine. If you only have apple juice, warm it and add a pinch of cinnamon for depth.
Pure maple syrup: swap 1 tbsp with honey or agave nectar 1:1, or use a brown sugar simple syrup (dissolve 1 tsp brown sugar in a splash of hot cider) for that caramel note.
Fresh lemon juice (1/2 oz): use fresh lime juice for a sharper lift, or 1/2 oz fresh orange juice for a sweeter, rounder drink. If you need acid but no citrus, 1 tsp apple cider vinegar will do in a pinch.

Pro Tips

1) Toast and bruise your spices first. Toss the cinnamon stick, cloves and star anise in a dry pan for 20 to 30 seconds until they smell stronger, or smack the cinnamon stick with the back of a knife to crack it open. It wakes up the oils so you get more aroma without having to overcook the cider, and it really makes a difference.

2) Make the sweet/tart balance easy to tweak. Start with less maple than you think, taste after you add lemon, then add more maple in small amounts. If your cider is already super sweet you may want less maple, and a tiny extra squeeze of lemon fixes a flat tasting batch fast.

3) Garnish smart, not fussy. Toast an orange peel or quickly torch the rim to release the oils, use the cinnamon stick as a stirrer so the cup keeps smelling great while you drink, and grate nutmeg on top last second so it doesnt go soggy. Thin apple slices can be frozen on a skewer for a pretty look that lasts longer.

4) For a crowd and to keep booze lively: keep the spiced cider warm in a big pot or slow cooker but dont add the bourbon until you serve each cup, that way the alcohol doesnt evaporate and every drink stays boozy. If you need a faster option, make a concentrated spiced syrup first (cider reduced with spices) and mix with hot cider and bourbon per cup, much quicker and less messy.

Apple Cider Hot Toddy Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I crafted an Apple Cider Hot Toddy with bourbon, fresh cider and maple syrup that hides a secret spice twist you will want to know about.

Servings

servings

Calories

230

kcal

Equipment: 1. Small saucepan (to warm the cider and steep the spices)
2. Liquid measuring cup (for the 3/4 cup cider)
3. Measuring spoons and a jigger or shot glass (for maple, lemon, and bourbon)
4. Fine mesh strainer (to remove cinnamon, cloves and star anise)
5. Heatproof spoon or wooden spoon (to stir)
6. Mug (pre-warmed)
7. Paring knife (for thin apple or orange slices)
8. Cutting board (for slicing and squeezing)

Ingredients

1 1/2 oz bourbon
3/4 cup (6 fl oz) fresh apple cider, warmed
1 tbsp pure maple syrup, or more if you like it sweeter
1/2 oz fresh lemon juice (about half a lemon)
1 cinnamon stick plus extra for garnish
2 whole cloves (optional)
1 star anise (optional)
Thin apple or orange slice, for garnish
Pinch freshly grated nutmeg (optional)

Directions

Pour 3/4 cup fresh apple cider into a small saucepan, add 1 cinnamon stick, the 2 whole cloves (optional) and the star anise (optional).
Warm over medium-low heat until steaming but not boiling, about 3 to 5 minutes, stir once or twice so the spices wake up, don’t let it simmer hard or it’ll taste flat.
Turn off the heat and let the spices steep another 2 to 3 minutes for extra flavor.
Warm your mug by rinsing it with hot water, then strain the spiced cider into the mug to remove the cinnamon, cloves and star anise.
Stir in 1 tablespoon pure maple syrup and 1/2 oz fresh lemon juice until the syrup is dissolved; taste and add a bit more maple if you like it sweeter.
Pour in 1 1/2 oz bourbon and give it a gentle stir, you can adjust the booze up or down to your taste.
Garnish with a fresh thin apple or orange slice and the extra cinnamon stick; sprinkle a pinch of freshly grated nutmeg on top if you’re feeling fancy.
Sip carefully, it’s hot; the cinnamon stick makes a nice little stirrer and keeps releasing aroma while you drink.
For a crowd: multiply the cider, spices and maple, keep warm in a slow cooker on low, then add bourbon to each cup as you serve so the alcohol doesn’t cook off.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.