The Best Toddy Recipe Includes Brown Butter

I’ll never forget my first real winter after moving just a little farther north. I thought I knew what cold was, but that damp, bone-chilling air was a whole new experience. One evening, tucked under a blanket and feeling a scratchy throat coming on, my husband brought me a steaming mug. It was a classic Hot Toddy, a drink his grandmother always made when someone was under the weather.

It was warm, soothing, and wonderfully simple. The steam felt amazing, and the combination of bourbon, honey, and lemon was instantly comforting. But me being me, my mind started turning. It was good, but I knew it could be great. I wanted to add a layer of cozy, rich flavor that felt less like medicine and more like a true indulgence.

My mind drifted to the nutty, intoxicating scent of brown butter, a staple in my baking. What if, I wondered, I started this comforting classic with that liquid gold? The result was a game changer. The toasty, complex notes of the brown butter elevated the entire drink, creating a Brown Butter Hot Toddy that is now my absolute go to on any chilly evening. It’s the perfect blend of tradition and a little something special.

Skip to My Special Recipe!

Why This Hot Toddy Recipe Works

The Hot Toddy has a long and storied history, with roots tracing back to 18th century Scotland. It was originally prescribed as a remedy for the common cold, and it’s easy to see why. The combination of warm liquid, honey to coat the throat, lemon for a dose of vitamin C, and a splash of spirits to help you relax has been a comfort for generations. It’s a simple, effective, and beloved concoction that has stood the test of time.

The classic recipe is a beautiful foundation, a four part harmony of spirit, sweetener, citrus, and hot water. It’s warm, balanced, and does the trick when you need it most. But we aren’t just looking for something that does the trick, are we? We’re looking for something that makes you close your eyes and savor the moment.

That’s where my special twist comes in. The secret is browning the butter. This isn’t just about melting butter into your drink, which could leave it feeling a bit greasy. By taking a few extra minutes to brown the butter, we are fundamentally changing its flavor profile. The process toasts the milk solids, creating a deeply nutty, caramelized, and almost savory aroma and taste. This process is called the Maillard reaction, and it’s the same magic that gives a seared steak or toasted bread its delicious complexity.

This nutty richness from the brown butter beautifully complements the vanilla and caramel notes found in bourbon. It rounds out the sharp tang of the lemon and adds a luxurious depth that plain honey and bourbon simply can’t achieve on their own. It transforms the Hot Toddy from a simple cold remedy into a sophisticated, decadent cocktail that’s perfect for sipping by the fire. It adds a silky mouthfeel and a comforting flavor that will make you wonder why you ever made it any other way.

Ingredients for Hot Toddy

The beauty of a Hot Toddy lies in its simplicity, which means the quality of each ingredient truly matters. For this recipe, we’re using just a handful of pantry staples, with one key addition that makes all the difference. Here’s what you’ll need to create this wonderfully comforting drink.

• 1 ½ ounces bourbon or aged rum
• 1 tablespoon unsalted butter
• ¾ cup boiling water
• 1 tablespoon honey
• ½ ounce fresh lemon juice
• 1 cinnamon stick, for garnish
• 1 thin lemon wheel, for garnish

Let’s talk about the star of this show, the unsalted butter. This is our twist ingredient. Using unsalted butter is crucial because it allows you to control the flavor profile completely. When you brown it, you’re creating a rich, nutty base that is the soul of this recipe. Starting with a good quality butter will yield an even better flavor.

For the spirit, a good quality bourbon is my top choice. Its inherent notes of caramel, vanilla, and oak are a perfect match for the toasty brown butter. You don’t need the most expensive bottle on the shelf, but choose one you would happily sip on its own. An aged rum also works wonderfully, bringing a slightly sweeter, molasses forward flavor to the party.

When it comes to the honey, the type you use can subtly change the final taste. A classic clover honey provides a straightforward sweetness, while something like an orange blossom or wildflower honey can add delicate floral notes. Feel free to experiment. And please, use fresh lemon juice. The bottled kind just can’t compare to the bright, zesty flavor of a freshly squeezed lemon. It’s essential for cutting through the richness of the butter and bourbon, creating a perfectly balanced drink.

Step-by-Step Instructions For Making Hot Toddy

Making this Brown Butter Hot Toddy is a simple process, but paying attention to the details will take your drink from good to absolutely unforgettable. The most important part is the first step, so let’s walk through it together. I’ll share a few tips to make sure it comes out perfectly every single time.

Step 1: Brown the Butter

In a small, light-colored saucepan, melt one tablespoon of unsalted butter over medium heat. A light colored pan is your best friend here because it allows you to see the color of the butter as it changes. Once melted, the butter will begin to foam and sizzle. Continue to cook, swirling the pan frequently to ensure it cooks evenly. After a minute or two, you’ll see little brown specks forming at the bottom of the pan and smell a wonderfully nutty aroma. That’s your signal. Immediately remove the pan from the heat. This is the most crucial stage, as brown butter can go from perfectly nutty to sadly burnt in just a matter of seconds.

Step 2: Prepare the Mug

While the butter is browning, it’s a good idea to warm your mug. Simply fill it with hot water from the tap and let it sit for a minute, then pour the water out. This simple trick prevents the cold ceramic from shocking the hot butter and helps keep your drink warmer for longer. Once your butter is perfectly browned and aromatic, carefully pour it into your pre warmed mug.

Step 3: Add the Key Ingredients

Now, pour the bourbon, honey, and fresh lemon juice directly into the mug with the hot brown butter. Adding these ingredients now, before the boiling water, allows the honey to begin dissolving in the residual heat from the butter and the ambient temperature of the spirits. It helps everything meld together seamlessly. Give it a gentle swirl.

Step 4: Top with Water and Stir

Finally, top everything off with the freshly boiled water. Pour it in gently and then stir with a spoon or your cinnamon stick until you can see that the honey has completely dissolved into the liquid. You want to stir just enough to combine everything, creating a smooth and cohesive drink without cooling it down too much with overzealous mixing.

Step 5: Garnish and Serve Immediately

Your beautiful Brown Butter Hot Toddy is now ready. Garnish it with a fresh cinnamon stick and a thin wheel of lemon. The cinnamon stick will slowly infuse the drink with a gentle spice as you sip, and the lemon wheel adds a lovely visual touch and a bright, citrusy aroma. Serve it right away while it’s steaming hot and at its most comforting.

How To Serve Hot Toddy

Serving a Hot Toddy is all about embracing warmth and comfort. This isn’t a drink you rush. It’s meant to be cradled in your hands, sipped slowly, and savored, especially on a cold night or when you’re feeling a bit under the weather. The presentation, while simple, can enhance the entire experience, making it feel like a special treat.

The first rule of serving a proper Hot Toddy is to always use a pre warmed mug. A glass mug is particularly lovely, as it shows off the beautiful amber color of the drink, but any sturdy ceramic mug will do. Warming it first ensures the drink stays piping hot from the first sip to the last. This little step makes a huge difference in the overall enjoyment.

While a simple cinnamon stick and lemon wheel are classic, you can get creative with your garnishes to make it extra special. Here are a few of my favorite ways to dress up this cozy cocktail:

• Studded Lemon Wheel: Before placing the lemon wheel in the drink, press a few whole cloves into the peel. This not only looks beautiful but also adds a subtle, spicy fragrance that complements the bourbon and cinnamon perfectly.
• A Touch of Spice: For an extra layer of warmth, grate a tiny amount of fresh nutmeg over the top of the drink right before serving. The aroma is absolutely heavenly.
• Star Anise: Floating a single star anise pod on top adds a sophisticated look and a delicate, licorice like aroma that pairs surprisingly well with the other flavors.

A Hot Toddy is a perfect nightcap on its own, but it also pairs nicely with simple, not overly sweet treats. Think of things you’d enjoy with a cup of tea. A crisp shortbread cookie, a slice of spiced gingerbread, or even a simple buttered biscuit would be a delightful accompaniment. It’s the perfect way to wind down an evening and treat yourself to a moment of pure comfort.

How To Store & Reuse Hot Toddy Leftovers

Honestly, a Hot Toddy is one of those delightful things that is truly best enjoyed fresh. The magic is in the steaming heat, the bright aroma of the lemon, and the perfectly emulsified blend of butter, honey, and bourbon. Once it cools, it starts to lose some of that charm. Because this recipe is for a single serving, it’s quite easy to make one on demand whenever the craving strikes.

However, I know life happens. Perhaps you made a double batch, or you got distracted and your drink went cold. If you find yourself with leftovers, you can store them, but it requires a little care upon reheating. The main thing to remember is that the butter will separate and solidify as it cools.

If you need to store your leftover Hot Toddy, here’s the best way to do it:

• Refrigerate Promptly: Pour the cooled drink into an airtight container, like a small jar, and place it in the refrigerator. It should be consumed within a day for the best flavor.
• Expect Separation: When you take it out of the fridge, you’ll see a solid layer of the browned butter on top. This is completely normal.
• Reheat Gently: The best way to reheat a Hot Toddy is gently on the stovetop. Pour the contents of the jar, including the solidified butter, into a small saucepan. Heat over low heat, stirring constantly, until the drink is warmed through and the butter has melted back into the liquid. Do not let it boil, as this can cook off the alcohol and alter the flavor. Avoid the microwave, as it can create hot spots and scorch the delicate flavors.

Once it’s heated, give it a good stir to re incorporate everything and pour it back into your favorite mug. You may want to add a fresh squeeze of lemon juice to brighten the flavors back up before enjoying. While it might not be quite as perfect as the first time, it’s still a perfectly good way to enjoy a comforting warm drink without any waste.

Substitutions & Variations For Hot Toddy

One of the best things about a classic recipe like the Hot Toddy is that it’s wonderfully adaptable. While I believe my brown butter version is perfection, you can easily tweak the ingredients to suit your personal taste or to use what you have on hand. It’s a forgiving recipe that invites experimentation, so don’t be afraid to make it your own.

The spirit is the most obvious place to start swapping. If you’re not a bourbon fan, there are several other excellent choices that work beautifully with the brown butter and honey. An aged rum is my favorite alternative, as its molasses notes are a natural fit. Brandy or Cognac would create a smoother, fruit forward version, while a spiced rum would add another layer of cozy flavor. For something smokier, you could even try a blended Scotch whisky.

Here are a few other fun substitutions and variations to try:

• Sweetener Swaps: If you don’t have honey or prefer a different flavor, pure maple syrup is a fantastic substitute. It brings a rich, woodsy sweetness that is incredible with bourbon. Agave nectar also works well for a more neutral sweet flavor.
• Flavor Infusions: You can add extra spice by tossing a few whole cloves or a star anise pod into the saucepan while you brown the butter. You can also swap the plain boiling water for strongly brewed black tea or even hot apple cider for a festive, autumnal twist.
• Non-Alcoholic Version: To make a completely alcohol free Hot Toddy, simply omit the bourbon. Replace the ¾ cup of boiling water with 1 cup of strongly brewed black tea, such as an English Breakfast or Earl Grey. The tannins in the tea provide some of the depth and structure that the alcohol would otherwise contribute, making for a delicious and comforting mocktail.

No matter how you choose to customize it, the core technique of browning the butter will provide that rich, nutty foundation that makes this drink so special. Feel free to play with the ratios of lemon and honey until you find the sweet and tart balance that is perfect for you.

5 FAQs About Hot Toddy

Here are some straightforward answers to the most common questions I receive about this Hot Toddy recipe.

What is a Hot Toddy traditionally made of?

A traditional Hot Toddy is a wonderfully simple and classic warm cocktail. At its core, it is built on a four part formula: a spirit, a sweetener, citrus, and hot water. This basic structure has been around for centuries and allows for a lot of personalization, but the classic combination is hard to beat for pure, simple comfort.

The most common spirit used is whiskey, particularly Scotch whisky in its historical birthplace, but bourbon, rye, and Irish whiskey are all extremely popular choices in the United States. The sweetener is almost always honey, which not only adds sweetness but also helps to soothe a sore throat. The citrus component is typically fresh lemon juice, which provides a bright, acidic counterpoint to the rich spirit and sweet honey. Finally, everything is brought together with hot water, which makes it a soothing, warm drink perfect for sipping.

Does a Hot Toddy actually help with a cold?

This is probably the most common question about the Hot Toddy, and the answer is a mix of science and comforting tradition. While a Hot Toddy is certainly not a medical cure for a cold or the flu, its individual components can help temporarily relieve some of the symptoms, which is why it has remained a go to home remedy for so long.

The steam from the hot liquid can help to clear nasal passages, much like a cup of tea or a bowl of soup. Honey is a well known natural cough suppressant and can help soothe a raw, scratchy throat. The lemon provides a little vitamin C and its acidity can help break up mucus. The alcohol acts as a decongestant by dilating blood vessels, which can help your mucus membranes deal with the infection. Perhaps most importantly, the warmth of the drink and the relaxing effect of the alcohol can be incredibly comforting, helping you rest more easily. It won’t make the virus go away, but it can certainly make you feel a whole lot better while your body does the work.

What is the best bourbon to use in this Brown Butter Hot Toddy?

Choosing a bourbon for this Hot Toddy is a matter of personal preference, but there are a few guidelines that can help you pick a winner. Since the drink has other strong flavors like brown butter, honey, and lemon, you don’t need to use your most expensive, top shelf sipping bourbon. A good, solid, mid range bourbon that you enjoy drinking on its own is the perfect choice.

I typically reach for a wheated bourbon, like Maker’s Mark or Larceny. Wheated bourbons tend to be a bit softer and smoother, with prominent notes of vanilla and caramel that are a perfect match for the nutty brown butter. If you prefer something with a bit more spice to stand up to the sweetness, a bourbon with a higher rye content, like Bulleit or Four Roses Small Batch, would be an excellent option. The subtle peppery notes from the rye add a lovely complexity to the final drink. Ultimately, any decent quality bourbon will work beautifully here.

Why did my Hot Toddy turn out greasy?

This is a great question, especially since we’re adding butter, an ingredient not typically found in a standard Hot Toddy. If your drink has a greasy mouthfeel or an oily layer on top, the issue is likely with emulsification. The goal isn’t just to have melted butter floating on top, but to have it incorporated into the drink to create a richer, silkier texture. My method is designed to help with this.

By pouring the hot brown butter in first, then adding the bourbon, lemon, and honey, you create a base. When you top it with boiling water and stir, you are helping to emulsify the fat into the liquid. Stirring until the honey is dissolved is usually enough to incorporate the butter. However, a Hot Toddy with brown butter will inherently have a richer, more full bodied mouthfeel than one without, which is part of its charm. If it feels overly greasy, you can try reducing the butter to 2 teaspoons next time or give it an extra vigorous stir before sipping.

Can I make a large batch of this Hot Toddy for a party?

You absolutely can, and it’s a wonderful, welcoming drink to serve at a holiday gathering or on a chilly game night. The key to making a large batch is to prepare the components and combine them in a way that keeps the drink warm without overcooking it. A slow cooker is the perfect tool for this job.

To make a batch for a crowd, you’ll first want to scale up the ingredients. For eight servings, for example, you would brown a half cup (one stick) of butter in a larger saucepan. You would then combine the brown butter, 1 ½ cups of bourbon, ½ cup of honey, and ½ cup of lemon juice in your slow cooker. Add 6 cups of hot water and stir everything together. Set the slow cooker to the “Keep Warm” or lowest setting. Do not set it to “Low” or “High,” as that could cause the alcohol to cook off. You can leave the garnishes, like cinnamon sticks and lemon wheels, in a bowl on the side for guests to add to their own mugs. This method keeps the Hot Toddy at a perfect sipping temperature for hours.

Try These Recipes Next

If you loved the cozy, comforting flavors of this Brown Butter Hot Toddy, I have a few other recipes I know you’ll enjoy.

• Nostalgic Mulled Wine: A classic for a reason. This recipe is packed with warm spices like cinnamon, cloves, and star anise, and it will make your whole house smell like the holidays.
• Brown Butter Bourbon Eggnog: If you loved the brown butter in this recipe, you have to try it in creamy, decadent eggnog. It’s a true showstopper for any celebration.
• Spiced Chai Latte: For a non-alcoholic warm drink, this homemade chai latte is perfectly spiced, creamy, and so much better than anything you can get from a coffee shop.

Each of these recipes is perfect for sipping on a chilly evening and sharing with people you love.