Spiced apple toddy with ginger and citrus

Ingredients

• 1 litreapple juice
• 50 gcane sugar
• 2cinnamon sticks
• 8whole cloves
• 1star anise
• 5 cmfresh ginger
• 1unwaxed lemon
• 1unwaxed orange
• 1apple
• 40 gblanched almonds
• 8 cllight rum

Instructions

1. 1

   Heat the juice

   Pour the apple juice into a saucepan with the sugar, cinnamon sticks, cloves and star anise. Peel the ginger and slice it thinly. Cut half the lemon and half the orange into thin slices, then squeeze the juice from the remaining citrus into the pan. Add the ginger and citrus slices, and bring the mixture to the boil. As soon as it boils and the sugar has dissolved, take the pan off the heat.

2. 2

   Infuse the toddy

   Leave the toddy to infuse in the pan for at least 2 hours, allowing the spices to flavour the juice.

3. 3

   Strain and finish

   Strain the toddy and pour it back into the pan. Rinse the apple and cut it into small cubes, then roughly chop the blanched almonds. Add both to the pan and heat the drink until piping hot, but do not let it boil.

4. 4

   Add the rum

   Pour 2 cl of rum into the bottom of each of 4 heatproof glasses. Divide the hot toddy between the glasses and serve immediately.

What is an apple toddy?

A toddy is a warm, spiced drink, and this version uses apple juice as its base rather than tea. The combination of cinnamon, cloves, star anise, ginger and citrus gives the juice a fragrant, gently warming flavour.

This recipe’s long infusion lets the spices and fresh aromatics flavour the juice before serving. Diced apple and almonds add a little texture, while rum goes into each glass rather than the pan.

Nutrition and macros by portion

The nutrition label shows one serving as written: 285 calories, 2g protein, 50g carbs, 5g fat.

Most of the carbohydrates come from the apple juice, sugar, apple and citrus; almonds contribute most of the fat, while the rum adds some energy. The almonds also provide a little protein. For a more balanced snack, serve a glass alongside a small portion of plain yoghurt or a savoury bite.

Build the spice flavour

Whole spices: cinnamon sticks, cloves and star anise steep in the juice, lending flavour without leaving ground spice in the finished drink. Straining after the infusion removes them along with the citrus and ginger.

Fresh aromatics: thin ginger slices and citrus bring a lively contrast to the sweetness of the apple juice. Using both sliced fruit and its juice gives the infusion more than one layer of citrus flavour.

Give it time to infuse

Gentle heating: bring the mixture just to the boil, then remove it from the heat as soon as the sugar has dissolved. The recipe relies on a long steep, not prolonged boiling, to draw flavour from the ingredients.

Infusion time: leave the pan for at least 2 hours before straining. This makes the recipe convenient to prepare ahead, but remember to warm the strained toddy again before serving.

Keep the finish clear

Straining: pour the infused juice through a sieve and return it to the pan. This separates the spent spices, ginger and citrus slices from the drink.

Fresh pieces: add the diced apple and chopped almonds after straining, then heat the toddy until hot without bringing it back to the boil. The apple should be warmed through while still holding its shape.

Add rum to each glass

Portioning: measure 2 cl of light rum into each of the 4 heatproof glasses before pouring in the toddy. This gives each serving its own measured amount and keeps the rum from being heated in the saucepan.

Serve promptly: the drink is best poured while hot, with some apple and almonds in every glass. Use heatproof glasses, as the recipe calls for.

What to serve alongside

This toddy works well as a welcome drink or a warm finish to a cold afternoon. Its sweet, spiced flavour can also pair with simple biscuits or a lightly spiced cake.

The diced apple and almonds provide a little bite, so keep any accompanying snack modest if serving the toddy before a meal.

Recipe notes & tips

• Slice the ginger thinly so it can flavour the juice during the infusion.
• Use unwaxed citrus, as the recipe calls for slices of lemon and orange in the pan.
• Leave the toddy to infuse for at least 2 hours before straining.
• Strain the drink before adding the diced apple and almonds.
• Warm the finished drink until hot, but stop before it boils.
• Measure the rum into the glasses so each serving gets 2 cl.

Variations

• More ginger: Add a little extra sliced ginger for a sharper, more warming infusion.
• Less sweet: Reduce the cane sugar to suit the sweetness of your apple juice.
• No rum: Leave out the rum for an alcohol-free version.
• Extra citrus: Add a few more citrus slices to the infusion for a brighter flavour.
• Different nuts: Replace the blanched almonds with roughly chopped hazelnuts.

Common mistakes to avoid

• Boiling for too long: Take the pan off the heat as soon as the toddy boils and the sugar dissolves.
• Skipping the infusion: Leave the pan for at least 2 hours so the spices have time to flavour the juice.
• Leaving the spices in: Strain the toddy before returning it to the pan for the final warming.
• Boiling after straining: Heat until piping hot, but do not let it boil.
• Adding rum to the pan: Pour 2 cl into each glass, as directed, rather than heating it with the juice.

How to store

Strain and refrigerate any leftover toddy in a covered container for up to 3 days. Reheat gently in a saucepan until hot, without boiling; add the rum to the glasses when serving. For the best texture, add fresh diced apple and almonds just before serving.

Frequently asked questions