This is an alcohol-free take on a hot toddy, the sort of cup to wrap your hands around late in the evening. It starts with a bag of Dragonfly Organic Three Mint Medley and builds on the old honey, lemon and ginger idea, with a coin of fresh ginger and a clove pushed into a strip of lemon peel for a gentle, spiced warmth.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Mint, Ginger and Honey Hot Toddy recipe. Canonical: https://teas.co.uk/recipes/mint-tea/mint-ginger-and-honey-hot-toddy/
Because there is no caffeine in it, it suits the end of the day rather than working against it. The mint gives a cool top note, the ginger and clove a slow heat underneath, and the honey and lemon tie the two together. Keep the water just off the boil, as a full boil would scald the mint and sharpen the cup.
You'll need
- 1 Dragonfly Organic Three Mint Medley pyramid bag
- 250ml freshly drawn water, boiled and left to stand 30 seconds (95C)
- 1 thin coin of fresh ginger root, peeled, about 5mm thick
- 1 long strip of unwaxed lemon peel, about 5cm long
- 1 whole clove, to stud into the lemon peel
- 1 tbsp acacia honey or raw blossom honey
- 1 tsp fresh lemon juice
- 1 small fresh mint sprig, to float (optional)
Method
- Boil the kettle, then take it off the heat for thirty seconds to settle to about 95C. A full boil scalds the mint and turns the cup harsh.
- Warm the mug by half-filling it with hot water, swirling and tipping it out, so it holds the heat through the steep.
- Push the clove through the skin side of the lemon peel so it sits firmly and will not float loose in the cup.
- Drop the studded peel, the ginger coin and the mint bag into the warm mug and pour the water over, filling to about a centimetre below the rim.
- Cover with a saucer or tea cosy to keep the mint, ginger and clove aromas in while it steeps.
- Leave it covered and undisturbed for a full six minutes.
- Lift out the bag, press it once against the side and discard, leaving the peel, ginger and clove in the mug.
- Stir in the honey until it dissolves, add the lemon juice, then taste and add a little more honey if it is too sharp.
- Float a mint sprig on top if you like, and sip it slowly while it is hot; the ginger and clove build as you go.
Want the background, not just the brew?
Brewed with: Dragonfly Organic Three Mint Medley, 40 Tea Bags 100g
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