Three new takes on the hot toddy, a winter staple, and warm comfort.

The ‘hot toddy’ is often associated with Scotland because of its whisky base, but its story goes much further. The word is believed to come from tārī: a fermented palm sap consumed across South Asia which the British encountered during colonial trade routes. Over time, the idea of a warm, lightly sweetened alcoholic drink made its way West, evolving into what we now recognize as the hot toddy.

Built simply with hot water, citrus, and spirit, the toddy has always been more framework than formula. It adapts easily, shaped by what’s seasonal, local, and available. That flexibility is what has kept it relevant, especially in colder months, when comfort matters more than complexity.

In celebration of Hot Toddy Day on January 11th, here are three Hot Toddy recipes, from spice-led versions to citrus-forward or herb-driven builds.

Pipa Hot Toddy by Nao Spirits

A warming twist on the classic hot toddy, this version leans into Pipa rum’s naturally rounded, molasses-led profile, making it ideal for a hot serve. Jaggery (you can also use demerara sugar or honey) adds depth rather than sweetness, while lemon juice keeps the drink bright and balanced.

Grilled pineapple brings a subtle smokiness and gentle tropical warmth, layered with cinnamon for slow spice and finished with freshly grated black pepper for a soft, lingering heat. The result is a hot toddy that’s comforting, but not heavy.

Ingredients:

• Pipa rum: 50ml

• Jaggery syrup/ Demerara syrup/honey: 15ml

• Lemon juice: 15ml

• Boiling water, to top off

• Grilled pineapple: 1 wedge

• Cinnamon stick

• Grated black pepper

Method:

• In a hot mug, combine the Pipa, jaggery syrup, and lemon juice.

• Stir well to mix the ingredients.

• Top off with boiling water and stir again.

• Garnish with a wedge of grilled pineapple and a cinnamon stick.

• Sprinkle grated black pepper on top.

Ginger Chai Toddy by Monin India

A gently spiced, comforting hot toddy that draws on the familiarity of chai while staying clean and balanced. Monin Chai Tea Concentrate anchors the drink with warm spice and tea notes, while ginger syrup adds a soft, building heat. Bourbon lends body and warmth, with subtle vanilla and oak.

Fresh lime juice keeps the drink lifted and light, while a touch of orange bitters adds quiet complexity. Finished with hot water, this Ginger Chai Toddy is soothing and aromatic.

Ingredients:

• Bourbon: 45ml

• Monin Chai Tea Concentrate: 20ml

• Monin Ginger Syrup: 10ml

• Fresh lime juice: 10ml

• Orange bitters: 2 dashes

• Hot water: 270ml

Method:

• In a heat-resistant glass or mug, combine the bourbon, Monin Chai Tea Concentrate, Monin Ginger Syrup, and fresh lime juice.

• Add two dashes of orange bitters and stir to combine.

• Top with hot water and stir gently.

• Garnish with a cinnamon stick or a thin slice of fresh ginger. Serve immediately while warm.

Spiced Hot Chocolate Toddy by Tulleeho  

This hot toddy-inspired drink takes a different route, swapping citrus for cocoa while retaining the core idea of warmth, balance, and a spirit-forward base. Dark rum provides a rounded backbone that carries heat well, while cinnamon and saffron introduce restrained spice and aromatic depth without pushing the drink into dessert territory.

Hot chocolate gives the toddy body and comfort, making it fuller but not heavy. Finished with light foam and a dusting of chocolate, this Tulleeho recipe is designed for cold evenings warming, measured, and meant to be sipped slowly rather than rushed.

Ingredients

• Dark rum: 45ml

• Chocolate sauce (or chocolate syrup): 20 ml

• Cinnamon syrup: 10 ml

• Warm milk (infused with saffron): 120 to 150 ml

• Milk foam

Method:

• Gently warm the milk in a small saucepan with a pinch of saffron threads until fragrant (avoid boiling).

• In a heatproof mug, add the dark rum, chocolate sauce, and cinnamon syrup.

• Pour in the warm saffron milk and stir until the chocolate is fully dissolved.

• Froth a small portion of the remaining saffron milk using a frother or whisk to create foam.

• Spoon the warm foam over the drink.

• To garnish: Chocolate shavings (dark or milk)