Slow Cooker Alcohol-Free Honey Lemon Toddy
When colds go around the house, keep a pot of this going. Honey, lemon and ginger steep low and slow, so anyone with a scratchy throat can help themselves to a soothing mug all day.
What you'll need
- 10 cups water (2.4 L)
- 4 black or rooibos tea bags (use rooibos for caffeine-free)
- 3 lemons: 2 juiced (about 1/3 cup / 80 ml), 1 sliced
- 3 inch piece fresh ginger, sliced (7.5 cm), or 1 teaspoon ground ginger
- 3 cinnamon sticks
- 6 whole cloves
- 0.5 to 2/3 cup honey (170 to 225 g), to taste
How to make it
Add the water, ginger, cinnamon, cloves and lemon slices to a 6-quart slow cooker.
Cover and cook on low for 2 hours, or on high for 1 hour.
Drop in the tea bags for 5 minutes, then remove them so it doesn't turn bitter.
Stir in the lemon juice and honey to taste. Turn to warm.
Simmer the water, ginger and spices in a large pot for 20 minutes, steep the tea 5 minutes off the heat, then stir in lemon and honey.
Glass: Mugs. Garnish: A lemon wheel and a cinnamon stick.
Chef's secrets
Add the honey at the end; long heat dulls its flavor.
Fish out the lemon slices after 2 hours so the pith doesn't turn it bitter.
Honey isn't safe for babies under 1 year; sweeten their (older) siblings' mugs only.
Grown-ups can add 1 oz (30 ml) whiskey for a classic toddy.
Good to know
Keeps in the fridge for 5 days; rewarm by the mug.
Holds on warm for up to 4 hours. Pantry check: tea, honey and spices you likely have; lemons and ginger are the only fresh buys.
