It’s possible that I’ve reached my cold weather limit. Of course, I haven’t exactly been diligent about keeping myself warm. (You remember the picture, right?) Each day, there are endless cups of tea consumed, usually while swaddled in a large fleece blanket.
As much as I enjoy my lightly sweetened cups of Earl Grey, or warming servings of green tea, I felt that I needed an extra dose of warmth to truly warm me to the core. And then it came to me. Tea with rum. No, I’m not sitting alone at home while the kids are at school, sipping on spiked tea. But this concoction is perfect for a lazy weekend evening, while sitting in front of the fire.
This warm cocktail is based off of a traditional hot toddy, which can include a range of alcohol, depending on where you’re from. Whiskey, bourbon and brandy are the most common spirits used, while the mixers can be water spiked with spices, warm milk with honey or ginger ale and lemon.
My version stars brewed tea and dark rum. For the tea, use whatever type of black tea that appeals to you, but orange pekoe, Earl Grey and English breakfast are all good choices. The tea and rum are simmered slightly with oranges slices, pieces of fresh ginger, a little honey (or agave nectar) and a pinch of nutmeg. You could also add a combination of cinnamon sticks, apple slices and whole cloves…whatever strikes your fancy.
In a small saucepan set over medium heat, combine the tea, rum, agave nectar (or honey), orange slices, ginger slices and nutmeg.
Heat the mixture over medium heat and simmer for 15 minutes. Remove from the heat and let the mixture rest for about 5 minutes.
Remove the orange and ginger slices, and pour into 2 mugs and serve, each garnished with a piece of the orange.
Other cocktails to enjoy this weekend:
Cookin’ Canuck’s Pink Grapefruit Greyhound Cocktail
Cookin’ Canuck’s The Caesar Cocktail, aka the Canadian Bloody Mary
Simple Bites’ Winter Sangria with Citrus & Pomegranate
Life As A Strawberry’s Blackberry Lemon Drops
Stir and Strain’s Smoke on the Vine Cocktail
From the kitchen of Cookin Canuck. www.cookincanuck.com
- 2 1/2 cups brewed orange pekoe tea
- 3 oz. dark rum
- 2 tsp agave nectar or honey
- 2 slices orange
- 2 thick, peeled slices fresh ginger
- 1/4 tsp ground nutmeg
- In a small saucepan set over medium heat, combine the tea, rum, agave nectar (or honey), orange slices, ginger slices and nutmeg.
- Heat the mixture over medium heat and simmer for 15 minutes. Remove from the heat and let the mixture rest for about 5 minutes.
- Remove the orange and ginger slices, and pour into 2 mugs and serve, each garnished with a piece of the orange.
Calories 118.8 / Total Fat 0g / Saturated Fat 0g / Cholesterol 0mg / Sodium 0.4mg / Total Carbohydrates 6.1g / Fiber 0 / Sugars 5.4g / Protein 0g / WW (Old Points) 2 / WW (Points+) 1