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Hot Apple Toddy

Hot Apple Toddy

Oxmoor House JANUARY 1984

  • Yield: about 1 gallon


  • 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


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.

Place baked apples in a large stainless steel stock pot. Add 1 quart boiling water and sugar. Simmer, uncovered, 30 minutes, stirring occasionally.

Add apple juice, whiskey, and rum to mixture; stir well, and simmer, uncovered, 1 hour.

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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Hot Apple Toddy recipe