3 warming hot toddy recipes

Bonfire Night bevvies, sorted

Bonfire Night, fireworks are on, smores at the ready… and a little hot toddy to go with it. Give cocktail hour a cheeky winter makeover with these warming recipes.


Mulled spiced cider

This gently-spiced hot cider is just the thing to warm you up on a chilly winter’s evening.


  • 1 litre English vintage cider
  • 1 tablespoon Fairtrade light brown soft sugar
  • 100ml Taste the Difference golden rum
  • 4 cloves
  • 2 cinnamon sticks
  • 3cm piece fresh ginger, sliced
  • 2 clementines, unpeeled and sliced into thin rounds


Place all the ingredients, except 1 clementine, into a large saucepan. Gently bring to a simmer for 10 minutes, until the sugar has dissolved

Carefully strain the liquid and reserve the cinnamon sticks and ginger slices. Pour into a heatproof glass – this is where our beaut Midnight Opulence tumbler comes in

Decorate each glass with a slice of the remaining clementine, with a few ginger slices and half a cinnamon stick if desired, and serve warm

For a kiddy-friendly version, just use apple juice instead of cider and leave out the rum


 Jameson hot toddy

The classic Jameson hot toddy is the perfect winter pick-me-up for evening entertaining


  • 50ml Jameson Irish whiskey
  • 1 tablespoon runny honey
  • 1 lemon
  • Hot water


Pour the Jameson into a mug or heatproof glass (like our gold-rimmed champagne saucer)

Add the honey, juice of half the lemon and top up with hot water

Stir together and garnish with a slice of lemon to serve


Bonfire hot chocolate

This spicy twist on a classic is the ultimate Bonfire Night bev. You can cook it in batches too for all the family.


  • 1 orange
  • 200ml British 1% fat milk
  • Pinch crushed chilli flakes
  • 3 teaspoons drinking chocolate
  • Optional: shot of Irish Crème Liqueur


Peel thick slices of the orange rind with a knife or vegetable peeler, and place in a saucepan with the milk and chilli flakes

Bring to the boil, then remove the pan from the heat and allow the flavours to infuse for at least 5 minutes

Whisk in the drinking chocolate powder until smooth and return the pan to the hob to warm through. Add in a shot of Irish Crème Liqueur to make it extra special

Pour the hot chocolate through a sieve to remove the peel and chilli flakes, then serve in mugs with orange slices and an extra sprinklings of chilli flakes (if you like it spicy!)

To feed a crowd at a Bonfire night party, just multiply this recipe and brew in one big batch over the fire


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