Apple Ginger Hot Toddy Recipe | THE NIBBLE Blog - Adventures In The World Of Fine Food FOOD HOLIDAY: Apple Ginger Toddy For National Hot Toddy Day – THE NIBBLE Blog – Adventures In The World Of Fine Food
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FOOD HOLIDAY: Apple Ginger Toddy For National Hot Toddy Day

ginger-toddy-castelloUSA-230
Enjoy a hot toddy on a chilly day. Photo
courtesy Castello USA.
 

January 11th is National Hot Today Day. Here’s some toddy history.

And here’s a riff on the classic rum toddy, made with apple cider, Cognac and fresh ginger slices. It’s topped off with a garnish of delicious crystallized ginger chunks.

The recipe is courtesy Castello USA.

Ingredients For 4 Servings

  • 3 cups apple cider
  • 2 tablespoons thinly sliced fresh ginger
  • 2 whole allspice berries or 1/8 teaspoon ground allspice
  • 4 ounces brandy/Cognac
  • 8 candied ginger chunks for garnish
  •  
    Preparation

    1. COMBINE the cider, fresh ginger and allspice in a saucepan and bring to a boil. Remove from the heat and cover. Let stand 10 minutes. Skim the foam and strain to remove any solids.

    2. LADLE a half cup hot cider into each mug and add ¾ ounce brandy. Skewer the ginger cubes as garnish for each glass.

     

    RECIPE: CRYSTALLIZED GINGER

    You can buy crystallized ginger (candied ginger) or make your own. If your grocer doesn’t carry it, look in natural food stores or candy stores, or get them online.

    This recipe is adapted from Alton Brown. Prep time is 15 minutes, cook time is 1 hour.

  • Nonstick cooking spray
  • 1 pound fresh ginger root
  • 5 cups water
  • 1 pound granulated sugar
  •  

    Preparation

    1. SPRAY a wire rack with nonstick spray and set it on a half sheet pan lined with parchment.

    2. PEEL the ginger root and slice it into chunks. You can use the side of a spoon to scrape the peel. Add the ginger and water to a 4-quart saucepan and set over medium-high heat. Cover and cook for 35 to 45 minutes, or until the ginger is tender.

    3. TRANSFER the ginger to a colander to drain, reserving 1/4 cup of the cooking liquid and the rest for another purpose (it’s ginger syrup, great for drinks and desserts).

    4. WEIGH the ginger and measure out an equal amount of sugar. Return the ginger and 1/4 cup water to the pan and add the sugar. Set over medium-high heat and bring to a boil, stirring frequently. Reduce the heat to medium and cook, stirring frequently, until the sugar syrup looks dry, has almost evaporated and begins to recrystallize, approximately 20 minutes. Stir often and keep an eye on the syrup so it doesn’t start to burn.

      Crystallized Ginger
    Crystallized ginger chunks from The Ginger People.
     

    5. TRANSFER the ginger immediately to the cooling rack and separate the individual pieces. Once it is completely cool, store in an airtight container for up to 2 weeks. Save the sugar that drops from the cooling rack and use it for tea and coffee.

      




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