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Vegetarian Recipes

Hot Toddy

https://www.loveandlemons.com/hot-toddy/

This hot toddy recipe is the perfect way to warm up on a cold night! It’s a healthier version of the classic cocktail, made with ginger tea & maple.


Hot Toddy


What are you doing for Halloween? Jack and I are mixing up these hot toddy cocktails and enjoying a fun night in. A perfect celebration in my book! If you don’t know what a hot toddy is, it’s the consummate cold weather drink. Made with dark whiskey, honey, and lemon, a classic hot toddy is smooth, warming, and bright. It’s touted as a home cold and flu remedy, but while it’s great for chasing away cold symptoms, it’s also delicious any time you’re looking for festive drink.

I (of course) kept the traditional lemon and whiskey in this recipe, but I added ginger tea for extra warming flavor and swapped the honey for a little maple syrup. You can make it fancy by garnishing it with orange slices, pomegranates, and fresh thyme – all are optional, but I highly recommend the thyme, as it adds a nice aromatic touch.

Hot Toddy Recipe Ingredients

Here’s what you’ll need to make this fun, festive hot toddy recipe:

  • Hot steeped ginger tea – I’ve tried this recipe with hot water, Earl grey, and black tea, but let me tell you, ginger tea really takes the cake. It gives this drink an extra warm flavor, which is delicious anytime, but especially good if you’re relieving a sore throat.
  • Your favorite dark whiskey – Bulleit, Black Box, or KOVAL work well here.
  • Fresh lemon juice – It’s essential for brightening up the dark flavors in this drink.
  • Maple syrup – I love the caramelized sweetness maple adds, but honey or agave nectar would work too.
  • Garnishes! I like orange slices, fresh thyme, and pomegranate seeds.


Hot Toddy


How to Make a Hot Toddy

Follow these easy steps to make these cozy hot cocktails at home:

  1. Mix. Stir together the hot tea, whisky, lemon juice, and maple syrup, and divide the mixture into 2 serving mugs or glasses.
  2. Taste and adjust. Don’t skip this step! The key to making a great hot whiskey drink is adjusting the tart and sweet flavors to your liking. If you prefer a sweeter cocktail, add an extra drop of maple, and add more lemon if you like yours brighter.
  3. Garnish. I love to finish my hot toddy with fresh thyme, orange slices, and pomegranates. You could also add a cinnamon stick or a slice of lemon or apple.

Enjoy!

More Favorite Cocktail Recipes

If you love this hot toddy recipe, try one of these favorite cocktail recipes next:

Cheers, friends!

Hot Toddy

 

Author:

Recipe type: Beverage

  • 1 cup steeped ginger tea
  • 3 ounces whiskey
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons maple syrup or honey
  • for garnish: orange or apple slices, pomegranates, fresh thyme
  1. Pour the tea, whisky, lemon juice, and maple syrup in to a liquid measuring glass, stir, and pour into 2 serving mugs or glasses. Adjust sweetener to taste. Garnish with orange or apple slices, pomegranates, and fresh thyme.
Use these ratios as a guide – if you like your cocktail less boozy add more tea, if you like it brighter, add more lemon, if it’s too strong/tart, sweeten it with a little extra maple syrup.

I like Traditional Medicinals tea
ginger tea in this recipe.

3.4.3177

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Vegetarian Recipes

Lemon Ricotta Pasta

Here’s a quickie recipe for those nights when you just need something fast and delicious. This Lemon Ricotta Pasta is super fast, light, and fresh, which makes it perfect for an easy weeknight dinner during the summer. The bright lemon flavor perfectly compliments the light and creamy ricotta, and the little pops of sweetness from the peas make every bite a little more interesting. Simple, fresh, and easy.

Originally posted 3-4-2011, updated 6-8-2022.

Overhead view of a bowl of lemon ricotta pasta with a fork and lemon wedges.

Do I Have to Use Fresh Lemon?

This is one of those recipes where you really do want to use a fresh lemon instead of bottled juice. The zest from the lemon adds a ton of bright, summery lemon flavor to the pasta without making the sauce too sour. We add just a little of the juice to balance the creaminess of the ricotta, but the zest is where you’re getting all that gorgeous sunny lemon flavor!

Not All Ricotta is Created Equal

I find there is quite a bit of variation in the quality of ricotta from brand to brand. Some are smooth, mild, and sweet like fresh milk, while others are bland and grainy. My preferred brand is Galbani, but they didn’t have any at the store when I went, so I got the generic Kroger brand. It was definitely a bit grainy, but the pasta was still quite delicious despite that!

Also, make sure to get whole milk ricotta. Low-fat ricotta just doesn’t hit the same in this recipe.

What Else Can I Add?

This simple pasta is a great jumping-off point for making a more elaborate pasta, if that’s what you’re in the mood for. Try adding some sliced chicken breast, fresh basil, or fresh spinach. Garlic butter shrimp would also go great with this pasta!

What to Serve with Lemon Ricotta Pasta

This pasta is so light and fresh that I suggest keeping any side dishes really simple, light, and fresh as well. I would go with a super simple side salad, or maybe some roasted asparagus and tomatoes.

Overhead view of lemon ricotta pasta in a skillet.

Overhead view of a bowl of lemon ricotta pasta.

Lemon Ricotta Pasta

Lemon Ricotta Pasta is light, fresh, and quick to prepare, making it the perfect pasta for weeknight dinners in the summer.
Course Dinner, Lunch
Cuisine American
Total Cost $4.27 recipe / $1.07 serving
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 400kcal
Author Beth – Budget Bytes

Ingredients

  • 1 lemon $0.89
  • 8 oz. pasta* $0.67
  • 1 cup frozen peas $0.50
  • 1 clove garlic, minced $0.08
  • 1 Tbsp butter $0.11
  • 1 cup whole milk ricotta $1.60
  • 1/4 cup grated Parmesan $0.36
  • 1/4 tsp salt (or to taste) $0.02
  • 1/4 tsp freshly cracked black pepper (or to taste) $0.02
  • 1 pinch crushed red pepper (or to taste) $0.02

Instructions

  • Zest and juice the lemon. You’ll need about ½ tsp zest and 1 Tbsp lemon juice.
  • Cook the pasta according to the package directions (boil for 7-10 minutes, or until tender). Before draining, reserve about 1 cup of the starchy water from the pot.
  • Place the frozen peas in the colander before draining the pasta so the pasta will thaw the peas as it drains.
  • Add the butter and minced garlic to a large skillet and sauté over medium heat for 1-2 minutes, or just until the garlic is fragrant.
  • Add the drained pasta and peas, and about ½ cup of the starchy pasta cooking water to the skillet with the butter and garlic. Stir to combine, then turn off the heat.
  • Add the ricotta, Parmesan, 1 tablespoon lemon juice, and ½ teaspoon lemon zest to the skillet. Stir until everything is well combined, the residual heat from the skillet and pasta have warmed the ricotta, and the ricotta has formed a creamy sauce. Add more of the warm reserved pasta water if needed.
  • Season the pasta with salt, pepper, and crushed red pepper to taste. Serve warm.

Notes

*Use any short shape pasta.

Nutrition

Serving: 1serving | Calories: 400kcal | Carbohydrates: 51g | Protein: 18g | Fat: 14g | Sodium: 335mg | Fiber: 4g

close up side view of lemon ricotta pasta in a bowl.

How to Make Lemon Ricotta Pasta – Step By Step Photos

A zested and juiced lemon on a cutting board.

Zest and juice one lemon. You’ll need about ½ tsp of zest and 1 Tbsp juice.

Boiled pasta in a pot, water being scooped out with a measuring cup.

Cook 8oz. pasta according to the package directions (boil for 7-10 minutes, or until tender). Reserve about 1 cup of the starchy pasta water before draining.

Peas and cooked pasta in a colander.

Add 1 cup of frozen peas to a colander, then pour the boiled pasta over top to thaw the peas as you drain the pasta.

Sautéed garlic in butter in a skillet.

Add 1 Tbsp butter and 1 clove garlic to a large skillet. Sauté over medium heat for 1-2 minutes, or just until the garlic becomes very fragrant.

Pasta, peas, and pasta water added to the skillet.

Add the still-hot pasta and peas to the skillet along with about ½ cup of the hot reserved pasta water. Stir to combine, then turn off the heat.

Cheese and lemon added to pasta.

Add 1 cup whole milk ricotta, ¼ cup grated Parmesan, 1 Tbsp lemon juice, and ½ tsp lemon zest to the pasta. Stir until the ingredients are combined, the residual heat from the pasta and skillet have warmed the ricotta, and the ricotta has turned into a creamy sauce.

Salt, pepper, and red pepper added to the pasta.

Add more of the reserved pasta water if the mixture is too thick or too dry. Season the pasta with salt, pepper, and crushed red pepper to taste.

Finished lemon ricotta pasta in the skillet.

Enjoy the lemon ricotta pasta while still warm!

Overhead view of a bowl of lemon ricotta pasta.

The post Lemon Ricotta Pasta appeared first on Budget Bytes.

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