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Vegetarian Recipes

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.


More Favorite Cocktail Recipes

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

Cheers, friends!

Hot Toddy



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.


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Vegetarian Recipes


“I want you to come watch the movie with us ON the couch, not be in the kitchen!”

I’ve been filling out this one-question-a-day journals for moms that I received for Christmas. It records a little thought or memory over the last year, and then starts again, so you can see how your answers change over a few years. One of the recent ones, prompted me to jot notes about what I am learning as a mom, and I found the question so general I was basically annoyed. I am a romantic, and also wildly pragmatic. In the span of a day I can tear up over the depths of love I feel for my kids, and also wish for them to have a mute button. We all have worlds within us; mothering pushing me into the corners of myself I am sometimes proud of or other corners ashamed of, but am I learning? Yes, every single day. Sometimes in the moment and other times after a particular season. But in 2021, my answer in the bullet journal was that I see my kids are wanting me to play with them. They aren’t registering all the service and shuttling and laundry and what it takes to pull off a week, they just want to play WITH me. It’s natural for me to move within lists and tasks and responsibilities and hustling, but playing is something I have to pay attention to. For them and for me. We usually do a family movie on Friday nights and my son (6.5), see quote above, pointed out that I don’t actually watch the movie, I tinker in the kitchen and he wants me in the couch cuddle. Flattered, and found out that I’d rather make granola than watch The Croods 🙂 So from annoyed, to passing on the question to fellow parents, what are you learning? Try not to be annoyed. Maybe circle back to it.

I published this recipe over on SKCC a few weeks ago and wanted it to live here. We’re trying to find more family-friendly vegetarian recipes (it’s easy for me to fill up on roasted veggies and big salads, not so much for the kids). This batch lasts us two meals – once with noodles, maybe half zoodles, and the second round on toast or english muffins with cheese melted on top, like a pizza sort of thing? It freezes well and is great to deliver to new parents.


Serves 6


2 Tbsp. of extra virgin olive oil
1 small yellow onion – roughly chopped
3 cloves of garlic
sea salt to taste
pepper to taste
1 head of cauliflower (about ¾ lb. or 12 oz. riced)
1/2 cup of raw walnuts pieces
1/2 tsp. of Italian seasoning
1/2 tsp. of fennel seeds – crushed
2 Tbsp. of tomato paste
2 Tbsp. of balsamic vinegar
1/2 cup of red wine (or broth of any sort, and double the vinegar to mimic the wine’s acidity)
28 oz. of canned, crushed tomatoes
1/2 cup of red lentils
red pepper flake to taste

For serving

12 oz. of pasta or choice, zoodles, etc.
fresh, torn basil


In a large Dutch-oven or stockpot, heat the olive oil over medium low heat.

In a food processor, pulse the onion and garlic into smaller bits. Add them to the pot with a big pinch of salt and pepper. Sauté to soften, about 3 minutes.

Pulse up the cauliflower florets to get a rice-like texture. Add the riced-cauliflower to the pot and sauté to soften, about 5 minutes.

Pulse the walnuts in the processor and add those to the pot along with the Italian seasoning, fennel seed, another few generous pinches of salt and pepper, tomato paste and balsamic vinegar. Sauté until fragrant.

Add the red wine, cook about 3 minutes, then add the crushed tomatoes, ½ cup water, lentils, pinch of pepper flakes and stir to combine. Turn the heat to low, put the cover ajar and let it simmer gently for 30-35 minutes. Turn off the heat, taste for seasoning and adjust.

Cook your pasta or zoodles according to instructions. Top with cauli Bolognese, grated cheese, fresh basil and enjoy!

The Bolognese will keep in the fridge for a week and can be frozen for a few months.

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