Hot Apple Toddy

Recipe from Oxmoor House

More From Oxmoor House


Ingredients

  • 3 large baking apples
  • 1/2 cup water
  • 1 quart boiling water
  • 1/2 cup sugar
  • 2 quarts apple juice
  • 2 quarts Irish whiskey
  • 2 cups Jamaican rum
  • 3 lemon rinds cut in long spirals
  • 50 whole cloves
  • 1 (4-inch) stick cinnamon
  • 1 1/2 teaspoons ground nutmeg

Preparation

  1. Core apples; peel top third of each. Place apples in a shallow baking dish; add 1/2 cup water. Cover and bake at 350° for 45 minutes or until apples are tender, basting occasionally.
  2. Place baked apples in a large stainless steel stock pot. Add 1 quart boiling water and sugar. Simmer, uncovered, 30 minutes, stirring occasionally.
  3. Add apple juice, whiskey, and rum to mixture; stir well, and simmer, uncovered, 1 hour.
  4. Stir in lemon rind, cloves, cinnamon, and nutmeg; simmer, uncovered, an additional hour. Remove whole spices, and discard. Serve hot in warm serving cups.
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