This toddy, a warming way to start brunch on a wintry day, is served in sugar-rimmed mugs and garnished with a stick of cinnamon. To make this for a crowd, mix up the rum and brown sugar and cloves ahead of time and add the boiling water at the last minute.
Recipe information
Yield
serves 4
Ingredients
2 tablespoons granulated sugar
3 tablespoons packed dark brown sugar
2/3 cup dark rum
Pinch of ground cloves
3 cups boiling water
4 cinnamon sticks
4 lemon slices
Preparation
Step 1
Spread out the granulated sugar on a small plate.
Step 2
Dip the rims of 4 mugs into cold water and then dip them into the sugar. Set the mugs aside.
Step 3
Stir together the brown sugar, rum, and cloves in a 1-quart pitcher. Whisk in the boiling water and mix well.
Step 4
Pour the toddy into the prepared mugs. Garnish each toddy with a cinnamon stick and a lemon slice. Serve immediately.
Bubby’s Brunch Cookbook by Ron Silver and Rosemary Black. Copyright © 2009 by Ron Silver and Rosemary Black. Published by Ballantine Books. All Rights Reserved.
