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Recipe Detail Page
Pumpkin Spice Hot Toddy
Autumn 2024
An autumn warmer, this drink is also great with blended Canadian, Irish or Scotch whisky instead of brandy, if you prefer.
Makes 1 drink
Mini marshmallows for garnish
6 oz hot ginger tea
1 oz brandy, such as St-Remy Signature (LCBO 16544, $47.20)
3/4 oz lemon juice
1 oz Creamy Pumpkin Spice Syrup
1. To make garnish, thread mini marshmallows onto a metal pick or skewer and gently toast
over a gas flame or with a culinary or candlelighting torch.
2. In a heatproof mug or serving glass, mix hot ginger tea with brandy, lemon juice and syrup, then stir to combine. Garnish with toasted mini marshmallows and serve.
Makes 1 drink
CREAMY PUMPKIN SPICE SYRUP
This decadent syrup has a slightly cloudy appearance. It works nicely in our Pumpkin Spice Colada (recipe follows) and Hot Toddy (LCBO.com/fdautumn24), and is wonderfully cozy in lattes, drizzled on ice cream or even over pumpkin pie, all autumn long.
1 1/2 cups (375 mL) water
1/2 cup (125 mL) canned pumpkin purée
1/4 cup (60 mL) maple syrup
3 tbsp (45 mL) brown sugar (substitute 2 tbsp/30 mL coconut sugar or 1 tbsp/15 mL stevia)
1 tsp (5 mL) pumpkin pie spice (see TIP 1), or more to taste
Pinch sea salt
Pinch white pepper
1 tsp (5 mL) vanilla extract
1. In a small saucepan, whisk together water, pumpkin, maple syrup and sweetener of choice over medium-low heat, until sweetener is dissolved and mixture gently bubbles. Do not boil. Add spices and cook 2 minutes longer, or until syrup is slightly caramelized and fragrant. Remove from heat and add vanilla.
2. Pass warm syrup through a fine-mesh strainer into a heatproof container, using a spoon to press solids and extract syrup. Discard solids or retain (see TIP 2). Let syrup cool completely.
3. Pour cooled syrup into a glass bottle that closes tightly and refrigerate for up to 1 week. Shake well to mix thoroughly before using.
Makes 8 oz (1 cup/250 mL)
