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Recipe Detail Page
Hot Apple Brandy
Autumn 2003
The turkey's in the oven and the family has gathered around; after some rousing play in the leaves, it's time for a toddy. Poured since the late 1800's - when a red hot poker would be placed in a metal mug of whisky, sugar and water - toddies are meant to be savoured and this orchard specialty is a perfect remedy to the late harvest chill.
6 cups apple cider
1 cup brandy
½ cup apricot brandy
3 cinnamon sticks
½ tsp ground cloves
In a saucepan, simmer 6 cups apple cider, 1 cup brandy, ½ cup apricot brandy, 3 cinnamon sticks and ½ tsp ground cloves for 20 to 30 minutes. Serve warm.
