Recipe

Elegant Hot Toddy

A creamy, spiced hot toddy with vanilla, citrus, and a frothy finish. Cozy enough for sweatpants, fancy enough for a glass you actually hand wash.

By Matt Campbell

•

4.8

A creamy hot toddy in a clear glass mug topped with grated nutmeg and a cinnamon stick on a wooden table

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Hot toddies have always been the drink equivalent of a warm blanket, but sometimes you want the blanket to be cashmere. This Elegant Hot Toddy is my cozy upgrade (aka my Hot Tottie): bourbon or brandy, honey, lemon, and gentle spice, plus a little cream and vanilla to make it silky and comforting.

It tastes like a winter evening that finally calmed down. The citrus keeps it bright, the honey rounds everything out, and the creamy finish makes each sip feel like dessert, without tipping into milkshake territory. If you can stir, steep, and taste as you go, you can absolutely make this.

A small saucepan of steaming spiced tea with cinnamon and cloves floating on the surface

Why It Works

Cozy, not cloying: lemon and black tea keep the drink lively so the cream does not feel heavy.
Real depth fast: a quick steep with cinnamon and cloves builds that simmered-all-evening flavor in minutes.
Creamy texture without curdling drama: we let the base cool slightly and add cream at the end, plus a simple technique to keep everything smooth.
Easy to scale: make one mug for a quiet night or a small batch for friends.

Pairs Well With

Storage Tips

This drink is best fresh, but you can prep smart so it still feels special.

Option 1: Store the spiced tea base (recommended)

Make the tea, honey, lemon, and spices portion only. Cool, then refrigerate in a sealed jar for up to 3 days.
Reheat gently on the stove or in the microwave until steaming (do not boil). Add the spirit and cream right before serving.

Option 2: Leftover finished drink

If it is already mixed with cream, store refrigerated up to 24 hours.
Reheat low and slow and never boil. A hard boil can split the dairy, and it will also cook off alcohol fast, which changes the flavor.
Whisk or shake in a jar to bring the texture back.

Do not freeze. Dairy and citrus get weird, and not in a fun science experiment way.

Common Questions

Is a Hot Tottie the same as a hot toddy?

It is a hot toddy at heart. “Hot toddy” is the classic name, and Hot Tottie is just my nickname for this creamy, vanilla-kissed variation. Same cozy DNA (honey and lemon), just wearing a nicer coat.

What alcohol works best?

Bourbon gives a caramel warmth. Brandy makes it softer and fruitier. Dark rum is also great if you want a richer molasses vibe. Use what you like and what you will actually keep on your shelf.

How do I keep the cream from curdling?

Three rules: do not boil once lemon is in the mix, temper the cream, and use fresh dairy. Older cream curdles faster in acidic drinks. Also, higher fat is your friend here, so fresh heavy cream is the most stable option. If you use half-and-half for a lighter drink, keep the heat extra gentle and give the tea base a minute or two to calm down before adding it.

Can I make it dairy-free?

Yes. Swap heavy cream for coconut cream (richest) or oat creamer (milder). Keep the heat gentle and whisk well.

Can I make it non-alcoholic?

Absolutely. Skip the spirit and add a small splash of vanilla plus a little extra honey. For complexity, add a strip of orange peel to the steep or a splash of warm apple cider. If you keep NA bitters around, a dash is also great.

What tea should I use?

Black tea is classic. Earl Grey is beautiful here too because bergamot plays nicely with vanilla and lemon. Avoid very floral teas if you want a more traditional cozy profile.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Small saucepan
Measuring spoons and measuring cup
Fine mesh strainer (or a slotted spoon in a pinch)
Whisk or milk frother (optional but fun)
Heat-safe mugs

I started making this on nights when I wanted a hot toddy but also wanted something that felt a little more like a treat. You know the mood: you are tired, the sink is judging you, and you still want a moment that feels intentional. The first time I added a splash of cream, I thought, this is either going to be brilliant or I am about to ruin perfectly good bourbon. Turns out it was brilliant. Now it is my go-to “come over, I have blankets” drink, and I always keep nutmeg around just for that dramatic little finishing touch.

Elegant Hot Toddy

(4.8 Reviews)

Prep Time 5 mins

Cook Time 7 mins

Total Time 12 mins

Servings 2 drinks

Ingredients

2 cups water
2 black tea bags (or 2 teaspoons loose-leaf)
1 cinnamon stick
2 whole cloves
2 to 3 tablespoons honey (to taste)
1 to 2 tablespoons fresh lemon juice (start with 1 tablespoon, add more to taste)
3 ounces bourbon or brandy (1 1/2 ounces per mug)
3 ounces heavy cream (or half-and-half for lighter)
1/2 teaspoon vanilla extract
Pinch kosher salt
To finish: freshly grated nutmeg and/or a cinnamon stick, lemon peel

Optional upgrades: 1 teaspoon orange zest in the steep, or 1 teaspoon maple syrup alongside the honey.

Instructions

Steep the cozy stuff. Add water, cinnamon stick, and cloves to a small saucepan. Bring to a gentle simmer over medium heat. Turn off the heat, add the tea bags, and steep for 4 minutes.
Strain and sweeten. Remove tea bags. Strain out the spices (or fish them out). Stir in honey and a pinch of salt until dissolved.
Add citrus, then let it calm down. Stir in lemon juice. Let the tea base sit off the heat for 1 to 2 minutes, aiming for steaming, not simmering (about 160 to 170°F if you use a thermometer). This helps protect the cream.
Temper the cream. In a measuring cup, combine heavy cream and vanilla. Make sure your cream is fresh, since older cream curdles faster with lemon. Add 2 to 3 tablespoons of the hot tea base to the cream, whisking to warm it up.
Build each mug. Divide bourbon or brandy between two mugs. Pour in the hot tea base, leaving a little room on top. Add the warmed vanilla cream and stir gently.
Finish like you mean it. Grate nutmeg over each mug. Add a cinnamon stick or a twist of lemon peel. Sip immediately while it is steamy and perfect.

Matt’s tiny trick

If you want that fancy coffeehouse foam, hit the cream with a milk frother for 10 seconds before adding it. It is optional, but it makes the whole thing feel like a reward.

A hand grating fresh nutmeg over a creamy hot toddy in a mug

Nutrition information is estimated.

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