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Polenta & Pork Ragu Recipe For National Pork Month

Pork Ragu On Polenta Recipe
[1] Pork ragù over polenta (photos #1, #2, #4, and #5 © DeLallo).

Pork Ragu On Polenta Ingredients
[2] Ingredients for the recipe.

Raw Pork Shoulder Pork Shoulder[/caption]
[3] Pork shoulder, also known as Boston butt (photo courtesy Food Nutrition Table).

Box Of DeLallo Instant Polenta
[4] Instant polenta is ready in 5 minutes‡‡. You can buy it online from DeLallo.

Can Of Imported San Marzano Tomatoes
[5] These San Marzano tomatoes sold by DeLallo are imported. You can also find domestic brands.

 

In this recipe from DeLallo, the ragù is served Italian-style, atop polenta. But you can use it over pasta, rice, or other grains; and for a great brunch, serve it over scrambled eggs.
 
 
WHAT’S A RAGÙ?

A ragù (rah-GOO) is a meat-based sauce. The Italian word derives from the French ragoût, from the verb ragoûter, “to revive the taste.”

Ragù can be made with any meat or game, but it’s especially good for the less expensive tough cuts that can be made soft and silky with a few hours of simmering.

A ragù is usually made by adding meat to a soffritto*, a mixture of chopped onions, celery, carrots, and seasonings (garlic and fresh herbs such as parsley or sage), that is partially fried in olive oil.

(Soffritto is the progenitor of the French concept of the mirepoix‡.)

The vegetables are then simmered for a long time with tomato sauce. Two famous Italian ragùs for pasta:

  • Ragù alla bolognese (sometimes known as Bolognese sauce) is made with ground pork, beef, and pancetta.
  • Ragù alla Napoletana (Neapolitan ragù) includes sliced beef, raisins, and pine nuts.
  •  
    For National Pork Month, October, we made this Polenta & Pork Ragù recipe for Sunday dinner.
     
     
    > Pork cuts and pork products glossary.

    > Another recipe: Wild Boar Ragù With Pappardelle.

    > Turn leftovers into a ragoût stew.
     
     
    RECIPE: POLENTA WITH PORK RAGÙ

    In this recipe, a tough pork shoulder is transformed into delicious, fall-apart goodness with a silky sauce.

    Prep time is 10 minutes, cook time is 3 hours 35 minutes.

    We added a sprinkle of fresh herbs because herbs fresh always add a lovely layer of flavor.
     
    Ingredients

  • 3 pounds skinless pork shoulder (Boston butt)
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon extra virgin olive oil
  • 1 large onion, chopped
  • 2 cloves of garlic
  • 2 tablespoons tomato paste
  • ½ cup full-bodied red wine
  • 2 cups of water
  • 1 28-ounce can San Marzano-style whole peeled tomatoes
  • ½ cup basil, chopped
  • 1 tablespoon oregano
  • 2 bay leaves
  • 1 9.2-ounce box DeLallo Instant Polenta (or substitute)
  • 4½ cups broth
  • ¼ cup butter
  • ½ cup grated Parmesan cheese
  • Optional: fresh herbs, snipped‡
  •  
    Preparation

    1. SEASON the pork with salt and pepper. Heat the oil in a large heavy pot over medium heat. Cook the pork, turning often until evenly browned, 10-12 minutes. Transfer to a platter and pour off the drippings.

    2. ADD the onion and garlic to the pot and cook, stirring occasionally, until the onion is starting to brown and caramelize, 12-15 minutes. Add the tomato paste and cook, stirring occasionally, for 5-8 minutes.

    3. ADD the wine and cook, scraping up any browned bits, until the liquid is reduced by half, 5-8 minutes.

    4. ADD the tomatoes, crushing them with your hands as you go. Then add the basil, oregano, and bay leaves. Stir in 2 cups of water. Add the pork with any juices accumulated on the platter, and season with salt and pepper.
     
    5. BRING the liquid to a boil, then reduce heat and simmer, covered, until the pork is falling apart tender, the sauce is thickened, and the flavors have melded, 2½ to 3 hours.

    6. USING 2 forks, break up the pork into pieces. Taste and season with salt and pepper. Meanwhile…

    7. COOK the polenta according to package instructions. Stir in the butter and cheese.

    8. SPOON the polenta into bowls and top with the pork and sauce. Sprinkle with the herbs, or pass a ramekin of snipped herbs so people can add their own.

     
    ________________

    *Soffritto is sometimes called battuto in Italian, and usually refers to the uncooked mix of vegetables. It’s different from the Spanish sofrito, which may include garlic, bell peppers, tomato paste (or tomato sauce), and spices.

    Mirepoix is a mix of aromatics, made from finely diced vegetables. The mix of vegetables can vary by country. The vegetables are cooked in butter or oil, cooked low and slow to sweeten the ingredients rather than caramelizing them with faster, high heat cooking. These slow-cooked aromatic vegetables form the first layer of flavor in many recipes.

    For herbs, rosemary, sage, and thyme are classic pork pairings. But you can use basil or parsley if that’s what you have on hand.

    ‡‡Instant polenta is more finely ground and therefore cooks in as little as five minutes (as opposed to regular polenta which requires at least 40 minutes cooking time). Instant polenta is often less textural and, depending on the brand, can have less flavor when cooked.
     
     

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    A Pumpkin Spice Recipe For National Pumpkin Spice Day

    October 1st is National Pumpkin Spice Day. What is pumpkin spice? It’s a blend of ground cinnamon, clove, ginger, nutmeg, and sometimes allspice (photo #2). It was first used as a seasoning for pumpkin pie.

    While for many years the baker of a pumpkin pie measured each particular spice from its jar, enough pies were being baked to warrant a blend.

    While “pumpkin pie spice” is mentioned in cookbooks dating to the 1890s, blended pumpkin pie spice was introduced commercially by McCormick & Company in 1934 [source].

    The blend eliminated the need to measure four or five ingredients separately…and to make sure that you had those ingredients on hand.

    There are additional pumpkin spice recipes below.
     
     
    WHAT DID THE FIRST BAKERS OF PUMPKIN PIE USE?

    Pumpkin is an American fruit, pie knowledge came to America with the Pilgrims, who put the two together.

    An early “pompkin” pie recipe used a spice mix of ginger, mace, and nutmeg. Here are two recipes from the first known published American cookbook, American Cookery, by Amelia Simmons, published in 1796:

    Pompkin

    No. 1. One quart stewed and strained, 3 pints cream, 9 beaten eggs, sugar, mace, nutmeg and ginger, laid into paste No. 7 or 3, and with a dough spur, cross and chequer it, and baked in dishes three-quarters of an hour.

    No. 2. One quart of milk, 1 pint pompkin, 4 eggs, molasses, allspice and ginger in a crust, bake 1 hour.
     
     
    RECIPE: PUMPKIN SPICE BLEND

    Says The Spice House: “Some people prefer to make their own pumpkin pie spice so they can tweak the measurements and create a flavor that’s unique and perfectly crafted for a certain recipe. You can make your own pumpkin pie spice and store it in a sealed jar for up to 6 months to use whenever you please.”

    It can be used in recipes both savory and sweet.

    To make ¼ cup of pumpkin spice, start with these measurements:

  • 2 tablespoons cinnamon
  • 2 teaspoons ground ginger
  • 2 teaspoons ground allspice
  • 1 teaspoon ground cloves
  • 1 teaspoon ground nutmeg
  •  
    Then, after you’ve made your cookies, crème brûlée or pudding, grains, granola bars, ice cream, latte, muffins, nut mix, oatmeal, pie, pancakes or waffles, ravioli, smoothie, soup, or stew…you can decide if you’d like less cinnamon, more ginger, whatever.
     
     
    PUMPKIN SPICE BECOMES A “THING”

    While fall always meant that food producers would present seasonally spiced goods, pumpkin spice as a “thing” owes its thanks to Starbucks’ Pumpkin Spice Latte, which debuted to fanfare in January 2003. Suddenly, a good number of Americans were rabid fans of the “PSL,” as they nicknamed it.

    It became Starbucks’ most popular seasonal beverage [source]. Here’s the detailed history of the creation of the PSL.

    Was it the cinnamon perfume in a steaming hot coffee beverage topped with whipped cream…or the spiced sugar syrup that made it so addictively good (rhetorical question)?

    Seeing Starbucks’ success, product lines that did not previously have a fall pumpkin flavor—everything from Kit Kat Bars to Goldfish Crackers (photo #4) to Chobani Greek Yogurt—got on the bandwagon.

    While some brewers had traditionally produced a pumpkin ale or beer for the fall-winter season, other beverage producers realized they had been missing out on pumpkin-spiced drinks.

    Today you can find:

  • Pumpkin spice apple cider (e.g. Bolthouse).
  • Pumpkin Spice Coffee Creamer (e.g. Coffee Mate).
  • Pumpkin Spice Iced Coffee (e.g. Dunkin’ Donuts).
  • Pumpkin Spice Irish Cream Liqueur (e.g. Baileys).
  • Pumpkin Spice Protein Drink (e.g., Premier Protein).
  • Pumpkin Spice Tea (e.g. Tazo).
  •  

    Slice Of Pumpkin Pie With A Garnish Of Pumpkin Seeds
    [1] First there was pumpkin pie. Here’s a sophisticated version from Bien Cuit Bakery in Brooklyn photo © Bien Cuit).

    Jar Of Pumpkin Pie Spice From The Spice House
    [2] Then came blended pumpkin spice (photo © The Spice House).

    Cup Of Starbucks Pumpkin Spice Latte
    [3] And then, the PSL, Starbucks Pumpkin Spice Latte (photo © ).

    Pumpkin Spice Goldfish
    [4] Even Goldfish Crackers get into the act (photo © Pepperidge Farm).

     
    And of course, there are Starbucks Cold Brew, Starbucks Pumpkin Spice Nondairy Creamer, and more.

    And that, ladies and gents, is why you can’t turn in any direction in a supermarket without bumping into a pumpkin spice special for the season.
     
     
    MORE PUMPKIN SPICE RECIPES

  • Homemade Pumpkin Spice Latte
  • Maple Pumpkin Spice Popcorn
  • Pumpkin Dessert Waffles With Spiced Whipped Cream
  • Pumpkin Spice Brownies
  • Pumpkin Spice Latte & Latte Art
  • Pumpkin Spice Layer Cake
  • Pumpkin Spice Fudge
  • Pumpkin Spice Hummus
  • Pumpkin Spice Latte Ice Pops
  • Pumpkin Spice Popcorn
  • Pumpkin Spice Popcorn Bars
  • Pumpkin Spice Pound Cake Bundt
  •  
     

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    Baileys S’mores Irish Cream Liqueur: Delicious!

    Summer may be over, but Baileys is keeping s’mores alive with its new Baileys S’mores Limited Edition Irish Cream Liqueur.

    For a sweet break, we’ve always turned to Baileys Original Irish Cream or one of the other flavors:

  • Almande (dairy free)
  • Espresso Creme
  • Pumpkin Spice
  • Red Velvet
  • Salted Caramel
  • Strawberries & Cream
  • Limited Editions (surprise—this month it’s Baileys S’mores!)
  • Vanilla Cinnamon
  •  
    Sipping just one shot glass of Baileys is the perfect little indulgence.
     
     
    BAILEYS S’MORES, A LIMITED EDITION

    According to Baileys, the new flavor “blends the nostalgic flavors of toasted marshmallows and sweet graham crackers with a chocolate finish for the whole s’mores taste experience.”

    We didn’t get much graham cracker flavor (we detected a hint of nuttiness more than graham cracker).

    But the chocolate and marshmallow flavors are so lovely that we didn’t miss the grahams.

    While the new liqueur is heavenly just sipping from a glass, you can of course mix it into cocktails (there are many on the brand’s website). Think of it in a White Russian instead of the cream!

    But also try it:

  • In hot or iced coffee
  • In hot chocolate or chocolate milk
  • In milkshakes
  • Drizzled over sundaes, cakes, and pies
  •  
     
    S’MORES SKILLET KIT

    Baileys has partnered with the Los Angeles-based artisan s’mores bakeshop, S’moreology, to create created a S’mores Skillet Kit, perfect for gifting or for your own fall gatherings (photo # 3).

    The kit includes all of the ingredients to bake a melty, hot s’mores dip including:

  • Mini cast iron skillet
  • Baileys-infused marshmallows (non-alcoholic)
  • Chocolate bars
  • Graham crackers for dipping
  • Marshmallow skewers
  • 2 mugs for a Baileys S’mores cocktail (or simply coffee with a shot of Baileys)
  •  
    The kit is available now at Goldbelly, while supplies last.
     
     
    > The history of Baileys Irish Cream Liqueur.

    > The history of s’mores.

     

    Baileys S'mores Irish Cream Liqueur In Hot Chocolate
    [1] Baileys S’mores is delicious by itself, or added into your favorite beverages (all photos © Baileys | Diageo).

    Baileys S'mores Irish Cream Liqueur Atop Chocolate Pudding
    [2] Dessert: Baileys over ice cream or pudding, as shown here..

    Baileys S'mores Skillet Set
    [3] The skillet set from Baileys and Smoreology, available at Goldbelly.

     

     
     

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    Chocolate Milk Recipe Ideas For National Chocolate Milk Day

    Chocolate Peanut Butter Smoothie
    [1] Chocolate peanut butter smoothie. Here’s the recipe (photos #1, #2, and #3 © Fairlife).

    Fairlife Frozen Chocolate Milk With Cold Brew Coffee
    [2] Frozen chocolate and cold brew smoothie. Here’s the recipe.

    Whipped Mocha Drink With Chocolate Milk
    [3] For breakfast, a whipped mocha cream. Here’s the recipe.

    Hot Chocolate With Whipped Cream
    [4] Hot chocolate milk with whipped cream and shaved chocolate (photo © Jez Timms | Unsplash).

    Chocolate Fruitcake Milkshake
    [5] You can get fancy with garnishes. The rim is coated in chocolate syrup and dipped into shredded coconut. If that isn’t enough, there’s a small scoop of vanilla ice cream, and a pick with dried fruits (photo © American Heritage Chocolate).

    Fancy Chocolate Milk With Chocolate Whipped Cream & An Oreo Garnish
    [6] Even fancier: This chocolate milk is topped with chocolate whipped cream, more chocolate syrup, and an Oreo cookie (photo © Victor Rutka | Unsplash).

    Ubet Chocolate Syrup Bottle with Glass Of Chocolate Milk
    [7] Fox’s U-bet chocolate syrup, the pride of Brooklyn since 1900. Made with real-cocoa, it was the syrup used to make egg creams (photo © Fox’s U-bet).

     

    It’s September 27th, National Chocolate Milk Day. You don’t have to be a kid to go for it.

    You can pour a glass, of course. But here are six easy-to-make chocolate milk recipes from Fairlife, which makes lactose-free chocolate 2% ultra-filtered milk.

    > The history of chocolate milk. Yes, someone actually invented it!

    A recipe for homemade chocolate syrup.

    > The history of chocolate syrup is below.
     
     
    BREAKFAST

  • Whipped Mocha Cream: Top off your morning coffee with an easy chocolatey twist (photo #3). Check out this easy five-minute recipe.
  • Frozen Chocolate Cold Brew Smoothie: A quick and easy recipe gives you both a chocolate and coffee fix in no time (photo #2).
  • Chocolate Pancakes: Substitute the milk in your pancake recipe with chocolate milk. Fun!
  •  
     
    AFTERNOON COOL-DOWN

  • Chocolate Peanut Butter Smoothie: There’s nothing like a tasty mid-day snack to get you to the end of the day. Check out this easy 2-minute recipe (photo #1).
  • Chocolate Milk Ice Pops: Freeze your favorite chocolate milk into an ice pop mold for the easiest Fudgesicle®-type treat. Enjoy one post-workout or hand them to the kiddos.
  •  
     
    WARM-UP

  • Hot Chocolate Milk: Pop a mug of chocolate milk into the microwave for 2-1/2 minutes or so (start at 2 minutes to test your microwave). Drink plain, or top with whipped cream or marshmallows. For the holidays, add a mini candy cane (photo #4)
  •  
     
    CHOCOLATE MILK NIGHTCAP

  • Boozy Chocolate Milk: For late-night sipping, add chocolate liqueur and chocolate vodka to a glass of chocolate milk. You’ve just made a Chocolate Milk Martini!
  •  
     
    THE HISTORY OF CHOCOLATE SYRUP

    There would be no chocolate milk if there were no chocolate syrup.

    Chocolate syrup was first made by pharmacists for medicinal purposes, following the invention of cocoa powder in 1828.

    That year, Dutch chemist Coenraad J. Van Houten patented a press that successfully removed some of chocolate’s natural fats, reducing its bitterness and turning it into a powder that could dissolve in water (the history of cocoa powder).

    It’s unclear exactly when pharmacists first combined cocoa powder, sugar, and water to make chocolate syrup. But to make medicines palatable, pharmacists would mix the cocoa powder with at least eight times more sugar than cocoa [source].

    In those days before the mechanized production of pills, medicinal syrups were more common. A base of sugary flavored syrup, like chocolate, would be combined with medicinal components.

    The popularity of chocolate syrup exploded in the second half of the 19th century, for medicine as well as soda fountain drinks.

    This coincided with the golden age of patent medicines, which at that time were over-the-counter drugs.

    An advertisement for Hershey’s cocoa powder appeared in the December 1896 issue of the trade magazine, “The Druggists Circular and Chemical Gazette.” The ad touts Hershey’s “Soluble Chocolate” and in parentheses underneath, “Powdered Cocoa.”

    You can see the ad here, right next to an ad for soda water making equpmnent for druggists.

    At that time, many pharmacies had soda fountains. So the chocolate syrup had a double purpose: mixed with regular water for medicinal syrup, mixed with carbonated water for a chocolate soda drink.

    It later became used for ice cream sodas, sundaes, and other soda fountain treats. To-be-famous brands of chocolate syrup emerged so that every home could have a bottle: Bosco, Fox’s U-bet (photo #7), and Hershey’s, among others. Today, better chocolatiers, such as Ghirardelli and Guittard, also make chocolate syrup (dark, milk, and white!).

    We would be remiss if we didn’t tie in the story of chocolate syrup with carbonated water.
     
    Carbonated Water

    Before aspirin was invented in 1898, common digestive problems such as indigestion were alleviated with a glass of naturally effervescent volcanic spring water, which was rich with natural minerals.

    People went to spas to drink it and brought some back with them.

    This medical aspect drove experiments by professionals and amateurs alike to create carbonated water.

    In 1767, the English chemist Joseph Priestley was the first to artificially carbonate water with carbon dioxide. He hung a vessel of water over a fermentation vat at a brewery. Fermentation vats naturally give off CO2 in the process of converting sugars into low alcohol.

    Priestley didn’t try to commercialize his discovery but shared his process. His scientific paper caught the eye of a young watchmaker in Geneva, Johann Jacob Schweppe.

    Schweppe saw a big commercial opportunity. He simplified the carbonation process through the application of two common chemicals, sodium bicarbonate (bicarbonate of soda) and tartaric acid.

    He then left watchmaking behind and set up mass production of the Schweppes brand of carbonated water.

    But the carbonated water, sold in bottles, had a salty taste imparted by the chemicals.

    Sugar and flavorings were soon added to make the drink more palatable. Carbonated water began to be imbibed for not just medicinal reasons, but as a pleasurable beverage.

    This was the beginning of bicarbonate of soda becoming soda water, then “soda pop” and later, simply “soda” [source].

    The carbonated water came in bottles that weren’t as convenient as they could be. Around the turn of the century, pharmacist Jacob Baur of Terre Haute, Indiana, sought a better option.

    He invented the process to create pressurized carbon dioxide, liquefying the gas so it could be distributed pressurized in cylinders. The cylinders went underneath the soda fountain’s prep area, connected to a nozzle that was pulled (or jerked) by the counter attendant (or soda jerk).

    A company with investors was formed and in 1889 sales of cylinders of Red Diamond carbon dioxide gas commenced.

    Once soda bottlers and soda fountain operators realized the convenience and safety of carbon dioxide cylinders, the demand grew quickly [source].

    The chocolate syrup got mixed with carbonated water. The delicious treat was also a “health drink,” in the terms of the day. Today we recognize that cocoa powder may have great antioxidant properties, but not when it’s sweetened with an 8:1 ratio of sugar!

    Bauer became known as “The Father of the Soda Fountain.”

     

     
     

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    A Honey & Mezcal Hot Toddy Recipe For National Honey Month

    We didn’t want to let the clock run out on National Honey Month (September) without a special honey recipe. We found it in this honey and mezcal cocktail recipe, “Naughty Toddy,” from Dos Hombres Mezcal.

    The brand was co-founded by actors Aaron Paul and Bryan Cranston (the dos hombres) along with third-generation mezcalero Gregorio Velasco.

    The mezcal is made in the heart of mezcal country, San Luis del Rio, Oaxaca, Mexico at the same traditional palenque (mezcal distillery) where Gregorio’s ancestors have been making mezcal for many decades.

    The brand currently makes two expressions, both 100% agave:

  • Espadin Mezcal, made from the agave espadin plant (most mezcal is made from this variety of agave).
  • Tobala Mezcal, a limited edition joven mezcal. Its bold flavor notes are a result of the copal trees in the area where the agave is grown*.
  •  
    > The history of the toddy is below.

    > So are more toddy recipes.

    > Here are alcoholic drinks related to the Hot Toddy.

    > National Mezcal Day is October 21st.

    > January 11th is National Hot Toddy Day.
     
     
    RECIPE: NAUGHTY TODDY

    We’re not sure why this toddy is naughty, but you can make it hot or cold.

    What if you can’t get ahold of mezcal? You can substitute tequila, but you’ll miss out on the wonderful smoky notes of mezcal ( The difference between mezcal and tequila).
     
    Ingredients Per Drink

  • 1 ounce Dos Hombres mezcal
  • 1/2 ounce fresh lemon juice
  • 1/4 ounce honey
  • 1 ounce whiskey
  • 2 ounces 100% natural apple juice or cider†
  • Garnish: lemon wheel
  •  
    Preparation

    Hot Toddy: Combine all ingredients into a small pot and heat on the stovetop. Use caution when pouring into a coffee cup as the cocktail will be hot. Garnish with a lemon wheel.

    Cold Toddy: Add all ingredients to a mixing glass. Shake and strain into a rocks glass filled with ice. Garnish with a lemon wheel.
     
     
    THE HISTORY OF THE TODDY

    Around 1600 in India, the Hindi word tārī (pronounced taddy) referred to an alcoholic beverage made from fermented palm sap. The modern hot toddy began in 1608, when the British landed in India for the purpose of trade, and discovered the drink. By 1610, the spelling “taddy” had appeared [source].

    By 1786, the term evolved such that a written recipe for taddy defined it as a “beverage made of alcoholic liquor with hot water, sugar, and spices” [source].

    In the cold and damp winters of the British Isles, a hot drink was welcome. The taddy was heated and the terms Hot Toady and Hot Toddy evolved.

    Hot alcoholic drinks had existed in England for centuries, if not millennia. During the reign of King Richard III (1483 to 1485), for example, people drank:

  • Mulled wine and beer, heated with spices.
  • Posset, a popular drink from the medieval period through to the 19th century. It consisted of milk curdled with wine or ale and was often spiced [source].
  •  
    By the 18th century, trade routes with India made exotic spices readily available. When the recipe for taddy appeared, it made good use of Scotch (in England and Scotland) and Irish whiskey in Ireland.

    Hot Toddy In The Colonies

    In the Colonies, rum from the Caribbean and locally-made brandy‡ were the spirits used in toddies (rum was a lot more convenient to import than Scotch). A rum toddy made with butter was known as hot buttered rum.

    Butter made the drink richer. Just about every family had its own recipe for hot buttered rum. A batter was made from butter, sugar, and spices, and was stirred into a mix of rum and hot water [source].

    Two Spoilers

    Beyond the history of the taddy from India, there are two more “origin stories” for the hot toddy. Thanks to Adagio Teas for the information.

  • Origin story #2 says that the toddy was created by an Irish doctor, Robert Bentley Todd (1809-1860), who prescribed it to his patients as a cold remedy. His recipe blended brandy, canella (cinnamon), sugar syrup, and hot water. He is better known for first describing the condition now known as Toddy’s palsy.
  • Origin story #3 claims that the Scots developed the hot toddy to make raw Scotch whisky (the unaged product) more palatable. They added sugar, dates, saffron, mace, nuts, and cinnamon (imagine what the raw stuff tasted like to need all that!). As the whisky makers became more skilled, there was less need for spices and sweeteners. Yet the concept endured as a hot alcoholic drink.
  •  
    A Cure For The Common Cold?

    By the mid-19th century, the hot toddy was prescribed as medicine for the common cold and other conditions. It was touted as a cure-all for everyone—even for sniffling children [source]!

    So does a hot toddy really help with colds?

    Yes! Medical professionals agree that a hot toddy can be good for colds and mild respiratory congestion. Both the Common Cold Centre at Cardiff University in the U.K. and the Mayo Clinic in the U.S. have cited that:

  • The spices stimulate saliva to help ease a sore throat.
  • The combination of lemon and honey stimulates mucus drainage.
  • Warm liquids ease congestion and prevent dehydration.
  •  
    Neither institution recommends a large dose of whiskey, but both agree that a small amount can ease the stress that comes with being ill from a cold [op.cit. Teamuse].

    (Stress: is that the same as misery?)
     
     
    MORE HOT TODDY RECIPES

  • Apple Ginger Hot Toddy
  • Apple Hot Toddy With Calvados Or Brandy
  • Beer Hot Toddy Recipe
  • Black Tea Toddy
  • Caramel Hot Buttered Rum
  • Hot Apple Toddy With Sherry & Calvados
  • Chocolate Hot Buttered Rum
  • Classic Rum Toddy (Hot Buttered Rum)
  • Glögg
  • Green Tea Toddy
  • Hot Apple Cider Toddy
  • Hot Gin Cider
  • Saké Hot Toddy
  • Scotch Toddy
  • Spiced Cider
  • Witch’s Brew For Halloween
  •  
     
    ________________

    *The copal’s resinous oils perfume the soil and find their way into the agave plants. The name “copal” derives from the Aztec (Nahuatl) word copalli, meaning “incense.” The Aztecs and other groups created incense from the oils and burned it for ceremonies. It’s still used ceremonially by a number of indigenous peoples of Mexico and Central America.

    †While in the U.S. and parts of Canada, the term “apple cider” is interchangeable with “apple juice,” in Europe a glass of cider is an alcoholic drink.

    ‡Brandy is a distilled spirit produced from fermented fruit. For a home hack, the alcohol in wine can be distilled into brandy by heating the wine to just over 173°F.

     

    Dos Hombres Mezcal Hot Toddy Recipe
    [1] A mezcal cocktail with honey and whiskey (photos #1 and #2 © Dos Hombres Mezcal).

    Dos Hombres Mezcal Bottle
    [2] Start with Dos Hombres mezcal.

    Lemons & Ceramic Juicer
    [3] Add some fresh lemon juice (photo © Deva Williamson | Unsplash).

    Honey Dipper - Drizzler
    [4] Sweeten with a bit of honey (photo © Heather Barnes | Unsplash).

    Maker's Mark Bourbon Bottle
    [5] Your whiskey of choice (photo © Maker’s Mark | Facebook.

    Red Jacket Fuji Apple Cider Half Gallon
    [6] Apple juice or cider (photo © Red Jacket Orchards | Facebook).

    Hot Toddy With Mount Gay Rum
    [7] Classic hot toddy with rum (photo © Mount Gay Rum).

    Sake Toddy - Sake Hot Toddy Recipe
    [8] A saké hot toddy. Here’s the recipe (photo © SakéOne).

     

     
     

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