Greg DuPree
Hands-On Time
10 Mins
Total Time
15 Mins
Yield
Serves 4 to 6

Something to warm you through this winter is in order, and this recipe is just the ticket. Preferably enjoyed with appetizers by a roaring fire, a hot toddy is the perfect place to enjoy fragrant baking spices (cardamom and anise, in this case), and the sweet honey draws the flavor of the spices into an infused simple syrup. Any wintery spices would be delicious here—like cinnamon stick or some freshly grated nutmeg, to name a few—or you could add some sliced fresh ginger to the pot for a kick of heat. Use a bourbon like Bulleit, or for an interesting slightly smoky twist try Wigle Oaxaca Rye.

Headnote by Lindsay Maitland Hunt

How to Make It

Step 1

Toast cardamom pods and star anise in a medium saucepan over medium-low, undisturbed, until fragrant, 2 to 3 minutes. Add water and honey; bring to a simmer over medium. Simmer, covered, until fragrant, 10 to 12 minutes.

Step 2

Stir in bourbon and lemon juice; keep warm over low until ready to serve. Serve in mugs; garnish with star anise.

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