Why is it that no matter how blocked up your nose is, one can never seem to clear out as much of the snot clogging up your nostrils?
I hate being ill.
Also, what an opening line for a recipe post, right?
Having experienced [a REAL] winter away from Sydney, I’ve discovered things that make the season somewhat tolerable, even enjoyable. Apart from the magical Festive vibe in the air (Christmas being exactly how I’d grown to know it to be like during my childhood) I never knew Winter had a scent until I came to live in London.
The Main Stars of the Killer Winter/Christmas Spice Combo: Cinnamon, Nutmeg & Cloves, supported by Allspice, Star Anise and Vanilla. Any combination of these can be found in almost anything: Mulled Wine, Latte’s, Ham, Muffins, Biscuits .. Come Autumn/Winter, almost everything has two or more combinations of those spices!
Growing up on the other side of the hemisphere, there have been pathetic attempts to instil the same sort of festive vibe during our Winter months of June and July, though in my personal opinion it’s never really caught on. For me, winter in Sydney just meant hot chocolate and a lot of time hanging out in Starbucks, Max Brenner or 24-hour Kmart with friends. Sometimes all of the above. Rather than enjoy the winter season, I think we just kind of tried to pass the time before Spring and Summer rolled around, because that’s what we Aussies do best.
But I digress. Back to my snotty nose.
I am rarely ill. But when I am, I’m in a pretty terrible state. A vulnerable, flu-ridden state in the form of a pathetic, whimpering mound of doona (or duvet, to the Poms [“DOO-VAY” to the Aussies]).. A factory of snot-ridden tissues. You get the point. The first time I’d fallen ill away from home, my mother-in-law had made me what she just called a “hot drink”. One sip was magical. At the time, I didn’t even know such a thing existed, because when I got sick back home, I’d just have Salabat (hot, powdered ginger drink) which did the job, but it was like a brash mother telling you to man up.
The plague has been going around our household lately, and because I don’t expect my mother in law to be around and make me her magical “hot drink” all the time, it turns out after a bit of research, it was her take on a Hot Toddy.
If Salabat was the mother with the tough love approach, the Hot T
oddy was the gentle one, caressing your hair and singing you to sleep with her warm dulcet tones. There are quite a few versions of the Hot Toddy floating around, often consisting of the Comforting Winter Spice Combo variation, along with Citrus, Honey and an optional splash of whiskey/bourbon or rum in hot water.
The great thing is, unlike Salabat for me, you can enjoy this even when you’re not sick, and it’s pretty inexpensive to make if you leave out the booze! I’ve come up with my own combo with a slight Asian twist (because I can).
The Toddy, with it’s particular spice combo is very comforting and not without the health benefits of each spice, citrus and honey which makes it a pretty legit drink for when you’re ill.It gives you a warm, fuzzy feeling inside, like that of your doo-vay cocoon on the outside, comforting you from the cold. Pretty much sums up what Winter is for me now, and hopefully it’ll give me a reason to enjoy Winter when I’m back home.
Hot Toddy (Serves 1)
Ingredients:
1/2 Stick Cinnamon (powdered works too)
4-5 Cloves
2-3 Allspice Berries (optional)
2 Juniper Berries (optional)
1 tsp Grated or Powdered Ginger
Juice of 1/2 Lemon (save a slice!)
A couple of shakes of Yuzu Citrus Seasoning* (also optional, I’ll explain later)
1-2 tsp Honey (according to taste)
1 Teabag – I’ve read either black or green tea is best (I used Earl Grey)
Hot water
Splash of Booze – Whiskey, Bourbon or Rum (I used Sailor Jerry’s Spiced Rum)
Method:
1. Boil your water
2. In your mug, chuck everything in
3. Pour in your hot water
4. Stir and leave the teabag to sit for a couple of minutes then remove
5. You’re welcome.
* Yuzu Citrus Seasoning is basically a combination of Yuzu, Orange and Lemon Juice and a bit of Rice Vinegar. Usually used in Salad dressings or marinates in Japanese cooking, the seasoning on it’s own it has a hint of sweetness with a tart, mildly vinegary aftertaste, which actually rounds off the sweetness of the honey without adding extra tartness if you were to do it with a lemon!
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