Hot Ginger Toddy.
This is one of those posts that I wish could come with smell-o-vision. The recipe, you see, starts with a ginger syrup, and as it cooks, the house fills with a sweet, pungent, fragrance – it’s true aromatherapy.
Mmmn. The drink combines the heady spice of a ginger cocktail with the heat of a hot toddy – 2 drinks I am very much inclined to order if they’re on offer. It’s best consumed in the late afternoon, as the sun hits the hills. After you’ve done your chores, not before.
The Month of Ginger!
Hot Ginger Toddy.
Hot Ginger Toddy ::: adapted from Classic Hot Toddy by Nigel Slater.
Ginger syrup ::: from Imbibe Magazine ::: via Joy the Baker.
Candied Ginger ::: from Brooklyn Farmhouse ::: also via Joy the Baker. Joy the Baker totally rocks, in case you hadn’t figured. Follow the link for her homemade ginger ale!
Prep ::: 10 mins
Cooking ::: 1 hour 30 mins
Serves ::: 1 (This makes about 2 cups of syrup, and you don’t need much, so your supply should last a while.)
GINGER SYRUP (& CANDIED GINGER. BONUS!)
2 cups unpeeled, washed, fresh ginger, roughly chopped
2 cups sugar
6 cups water
2 tsp ginger syrup
a measure of whisky (infuriatingly vague, I know, but what I mean is, use a decent splash, according to your standards)
½ cinnamon stick
1 lemon slice
1. First, make your syrup! Process the ginger in a food processor or blender until finely chopped. Place in a large saucepan. Add sugar and water and stir. Bring to a boil then reduce to a simmer and cook for 1 hour 30 mins until it is reduced by more than half. Strain the syrup twice through a sieve into a large bowl and allow to cool a little before transferring into a jar or bottle. Refrigerate.
2. Don’t let that ginger go to waste! It’s tasty! Line a baking tray with baking paper. Put the ginger on the prepared tray and sprinkle with 2-3 teaspoons extra sugar. Mix to coat, the spread out and leave to cool. Store in the fridge in an airtight container. You know, we might just use some next week …
3. Put 2-3 teaspoons cooled ginger syrup, whisky, cinnamon and cloves in a mug or heatproof glass. Top with water that boiled 1-2 minutes ago. Set aside to infuse for a minute, then add lemon slice. Enjoy.