Before the cold season sets in, and it always does despite my best efforts and komboucha guzzling, I wanted to create a hot toddy that housed all my favourite things. Succulent, woody maple syrup, oaky and rich rye whiskey, dark and roasty oatmeal stout, bright lemon and ginger to cut all the richness and just a hint of cinnamon. It’s just the thing to sip as you cozy under the blankets in the dead of winter or try to shake that pestery cold away. I realize that drinking alcohol might not be the best way to cure a cold, but the antioxidant rich maple syrup (we’re not talking Aunt Jemina here, guys. The real stuff please!) and powerhouse ginger & cinnamon combo surely can’t hurt. And the stout? Well that’s just damned delicious. Especially if you’re in Eastern Ontario and can get your mitts on the Ships In The Night Stout from Stone City Ales in Kingston. It gives this hot toddy far more depth and complexities than the classic recipe.
Maple + Oatmeal Stout Hot Toddy
makes 2 drinks
I like to use Bulleit Rye in this along with the stout. If you prefer just the stout, that’s OK too. The lemon and maple amounts vary as it all depends on what you like. I prefer less sweet, more tang. But you do whatever works best for your taste.
If you wanted to add an herb to the boiling liquids, thyme would be really lovely.
3 cups water
1 2-3″ piece of ginger, peeled and cut into chunks
1 cinnamon stick
1″ piece lemon zest
1/4 – 1/2 cup maple syrup, depending on how sweet you like it
juice from 1/2 – 1 whole lemon
2 ounces Rye Whiskey
1 cup Oatmeal Stout
Bring the water, ginger, cinnamon and lemon peel to a boil. Add in 1/4 cup of the maple syrup and a few tbsp of the lemon juice and taste for the right balance. If you like it sweeter, add more maple. If it’s too sweet, add more lemon. Remove from heat and add in the rye. Ladle into heat-resistant glasses and divide the stout between the two glasses. Drink immediately.