Hot toddy with bay leaves and orange
Serves: 4
Prep time: 10 minsTotal time: 
Recipe photograph by Andrew Montgomery
Hot toddy with bay leaves and orange
Recipe by Gill Meller
Bay leaves in a drink sounds strange, but don’t worry – they add a wonderfully subtle, fragrant note
Serves: 4
Prep time: 10 minsTotal time: 
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Nutritional information (per serving)
Calories
152Kcal
Fat
0gr
Saturates
0gr
Carbs
20gr
Sugars
20gr
Fibre
0gr
Protein
0gr
Salt
0gr
Gill Meller
Food writer and chef Gill Meller lives near Lyme Regis in Dorset with his wife and two daughters. He has worked with Hugh Fearnley-Whittingstall at River Cottage HQ for more than 10 years. His book, Gather (Quadrille, £25), was published in 2016.
See more of Gill Meller’s recipes
Gill Meller
Food writer and chef Gill Meller lives near Lyme Regis in Dorset with his wife and two daughters. He has worked with Hugh Fearnley-Whittingstall at River Cottage HQ for more than 10 years. His book, Gather (Quadrille, £25), was published in 2016.
See more of Gill Meller’s recipes
Ingredients
- 1 litre medium dry cider
- 1 dessert apple
- 1 orange
- 6 bay leaves, torn
- 2 tsp coriander seeds
- 2-3 tbsp clear honey
Step by step
Get ahead
Infuse a few hours ahead. Reheat gently to serve.
-
Pour the cider into a pan. Quarter the apple, remove the core then slice each piece fairly thinly.
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Pare thin strips of zest from the orange and add these, then peel away the pith, slice up the orange or break it into segments and add these too. Add the bay, coriander seeds and honey (to taste) and set over the campfire or a hob.
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Bring the cider just up to a gentle simmer then remove from the heat. Let the cider stand for a while to help all the flavours infuse. Ladle into cups or heatproof glasses while still warm, and enjoy.
