Name: Mint, Ginger and Honey Hot Toddy
Total time: 10 min
Yield: Serves 1
Cuisine: British
Ingredients: 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)

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.

⏱ 10 min 🍽 Serves 1 📊 Easy 📚 Mint & Peppermint Recipes

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.

What you'll end up with: A pale amber gold mug with a clove studded lemon peel and a coin of ginger drifting on top: cool mint over a slow ginger and clove heat, with honey and lemon holding it together and a warmth that stays after the last sip.

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🛒 Made with this tea

Dragonfly Organic Three Mint Medley, 40 Tea Bags 100g£4.50