Chai and maple hot toddy
Prep time: 5 minsTotal time: 
Chai and maple hot toddy
The change of seasons is the perfect excuse to curl up with this chai-infused toddy – and one to bookmark for Bonfire Night, too. If you prefer, swap the whisky for dark rum
Prep time: 5 minsTotal time: 
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Ingredients
- 500ml water
- 4 chai tea bags
- 4 cardamom pods, cracked
- 1 cinnamon stick
- 1 star anise, plus extra for decoration
- 1 tbsp light brown soft sugar
- 2 tbsp maple syrup
- 250ml unsweetened almond milk
- 125ml whisky (such as scotch or bourbon)
Step by step
-
Pour 500ml water into a saucepan and bring to the boil. Remove from the heat, then stir in the tea bags, cardamon, cinnamon and star anise. Leave to infuse for 6 minutes. Squeeze out the tea bags, then discard. Stir in the sugar and maple syrup until dissolved.
-
Pour the almond milk into the pan and set over a low heat. Heat gently until steaming, then remove from the heat and stir in the whisky. Transfer to a heatproof measuring jug for ease of pouring, then strain into four mugs or heatproof glasses. Float a star anise on each to decorate, if you like.
