Candied Ginger Hot Toddy

The Hot Toddy is a soothing cold-weather classic of hot tea, whiskey, lemon, and honey, it’s one of my all-time favorites and is my go to when I feel under the weather or have a cold. I don’t think there is a better cold or sore throat remedy than a good Hot Toddy. I tweaked my normal recipe to use some of the ginger I had growing in the backyard and came up with this Candied Ginger Hot Toddy.

We had our first freeze this week and all my ginger plants have died, so I dug up the roots and made candied ginger. What better way to eat candied ginger than with a nice glass of whiskey! It is medicinal after all.

Here’s how I make my Candied Ginger and my Candied Ginger Hot Toddy.

Candied Ginger and Ginger Simple Syrup

INGREDIENTS:

• 1 Pound Fresh Ginger Root
• Water
• 1 Cup Granulated Sugar + additional for sprinkling

PROCESS:

-Peel the ginger, the side of a spoon works best

-Slice the ginger across the grain, anywhere from 1/8-inch slices to ½-inch chunks, depending on your preference

-Place the ginger into a saucepot, cover with water and bring to a boil, reduce heat and simmer for approximately 45minutes

-Remove from the heat, drain

-Add 1 cup water and 1 cup of sugar, bring to a boil, reduce heat to medium-high and slowly boil for 15 minutes or until the syrup starts to get thick, take care not to caramelize the sugar

-Once the syrup is thick, remove from the heat

-Remove the ginger from the syrup and let it drain on a rack, save the ginger syrup for cocktails

-When the ginger is drained and cool, sprinkle with additional sugar

Candied Ginger Hot Toddy

INGREDIENTS for 2:

• 4 Ounces Whiskey
• 6 Ounces Hot Water
• 1 Bag English Breakfast Tea or Ginger Herbal Tea
• 2 Ounces Honey
• 2 Tablespoons Candied Ginger, diced
• 1 Lemon, Juice
• 1 Lemon, Garnish

PROCESS:

-Boil water

-Combine honey, lemon, candied ginger, tea bag and 6 ounces of hot water, let steep, follow instructions for the particular tea that you are using

-In 2 glasses, place 2 ounces of whiskey and 3 ounces of tea in each, garnish with lemon slices and candied ginger