Chai Rum Toddy

We’re a little obsessed with tea toddies for the complex layering of flavors that occurs when tea and spirits mingle—not to mention their unbeatable warming qualities on a chilly day. Combinations of whiskey, lemon and honey are classic, but why stop there? This chai-rum toddy will brighten your winter with notes of citrus and spice.


2 cinnamon sticks

2 tsp. whole cloves

15 cardamom pods, crushed

7 star anise pods

1 tsp. black peppercorns

2 Tbsp. Ceylon or English Breakfast tea

3 oz. aged rum

16 oz. water

2 tsp. honey, or to taste

1/2 oz. fresh lemon juice

Tools: saucepan, tea infuser, fine-mesh strainer, spoon

Glass: mug


Combine spices with water in a saucepan. Bring to a boil, lower the heat and add tea (in an infuser) to the water, allowing to steep for 4 minutes. Remove the tea infuser but allow the spices to simmer for another 6 minutes. Strain spiced tea into two glasses. Stir in 1 1/2 oz. rum , 1/4 oz. lemon juice and 1 tsp. honey (or desired amount) into each glass.


Serves 2.