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Hot apple toddy. Photo and recipe courtesy
U.S. Apple Association.
January 11th is National Hot Toddy Day; January 17th is National Hot Buttered Rum Day.
The two drinks are pretty much the same thing. A toddy can be made with any spirit (brandy, rum, whiskey) while hot buttered rum is specifically a rum toddy (and these days, no butter is included).
While this toddy recipe from the U.S. Apple Association does not use rum, it’s a truly delicious—and related—way to celebrate the day. The Association calls it “apple pie in a glass.”
Ideally you should serve it in glass mugs or Irish coffee glasses, but any mug will do.
APPLE TODDY RECIPE
Ingredients For 2 Servings
12 ounces fresh apple cider
2 cinnamon sticks
2 thin slices fresh ginger root
Freshly grated nutmeg
2 teaspoons firmly packed light brown sugar
3 ounces dry sherry
2 ounces apple brandy or Calvados
1. COMBINE cider, cinnamon, ginger, nutmeg and brown sugar in a small saucepan over high heat. Bring to a simmer, then reduce heat to low and cook for 5 minutes.
2. REMOVE from heat and divide between two Irish coffee glasses or mugs. Transfer a cinnamon stick to each.
3. TOP each glass with half the sherry and brandy. Serve hot.
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*Calvados is apple brandy made specifically in the apple-growing Calvados region of lower Normandy, France. It is distilled from cider made from specially grown and selected apples. According to Wikipedia, “It is not uncommon for a Calvados producer to use over 100 specific varieties of apples, which are either sweet (such as the Rouge Duret variety), tart (such as the Rambault variety), or bitter (such as the Mettais, Saint Martin, Frequin, and Binet Rouge varieties), the latter being inedible.
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