Scottish Breakfast Whisky Tea Toddy
A warming hot toddy built on strong Scottish Breakfast and Scotch whisky with honey, lemon, and clove—plus a comforting alcohol-free version.
A bold, malty tea and Scotch whisky are a natural Highland pairing, and the hot toddy is the perfect vehicle for both. Strong Scottish Breakfast gives the drink a rich, tannic base that stands up to the whisky and carries the honey and spice beautifully.
The malty depth of the tea echoes the malt character of a good Scotch, so the two reinforce rather than fight each other. Honey rounds out the whisky's bite, while lemon and clove add brightness and warmth to the whole glass.
Keep the tea strong and the toddy hot but not boiling—you want the aromas of whisky, honey, and clove to lift gently from the glass. This is a slow, sipping drink, ideal for a cold evening by the fire.
For a non-alcoholic version, simply leave out the whisky and build the toddy on extra-strong Scottish Breakfast: stir hot tea with honey, lemon juice, a clove-studded lemon slice, and a pinch of cinnamon. You keep all the warming, comforting ritual of a toddy with none of the alcohol—just as soothing on a cold night.
Ingredients
- 1 cup strong brewed Scottish Breakfast tea, hot
- 45 ml Scotch whisky (omit for the alcohol-free version)
- 1 tbsp honey
- Juice of half a lemon
- 1 lemon slice studded with 3 cloves
- 1 small cinnamon stick
How to make it
- 1Brew the Scottish Breakfast strong and pour it hot into a heatproof glass or mug.
- 2Stir in the honey until fully dissolved.
- 3Add the whisky (or skip it for the alcohol-free version) and the lemon juice, and stir.
- 4Drop in the clove-studded lemon slice and the cinnamon stick, let it sit for a minute to infuse, and sip warm.
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