Star Anise-Black Pepper Hot Toddy from Adventures in Slow Cooking

Get a jump start on Fall and make this Star Anise-Black Pepper Hot Toddy from Adventures in Slow Cooking in your repertoire! Slow cookers are perfect tools for making hot beverages and we know that we’ll have ours out all winter just for this purpose.

Adventures in Slow Cooking by Sarah DiGregorio revamps the slow cooker for the modern home cook, with 120 delicious recipes for maximizing the benefits of this favorite time-saving kitchen appliance and making it easier than ever to use. Sure, it’s a classic for weeknight dinners–but Sarah shows how the slow cooker can also shine when it comes to party food, desserts, cocktails, and more! Adventures in Slow Cooking goes on sale October 10. Pre-order a copy from your favorite retailer today.

Star Anise-Black Pepper Hot Toddy

(makes 8 to 10 servings)

Star Anise-Black Pepper Hot Toddy (left)

A hot toddy is made many different ways all around the world, but at its simplest, it’s just hot water, lemon juice, honey, and booze—a cure for whatever ails you in the wintertime. This is a more festive, spiced version with a black tea base. English breakfast tea is especially good with the black pepper and star anise, but Earl Grey would be nice, too. Decaf versions of those teas are also totally fair game.

  • 5 whole star anise
  • 2 tablespoons whole black peppercorns
  • 8 black tea bags
  • 3/4 cup honey, plus more to taste
  • 2 cinnamon sticks
  • 3/4 cup freshly squeezed lemon juice, plus more to taste
  • 2 cups rye whiskey
  • Lemon zest twists or lemon wheels, for serving

1. Put the star anise and peppercorns on a piece of cheesecloth and tie it into a bundle using kitchen twine or a thin strip of cheesecloth. (This makes it easier to serve without getting black peppercorns in your cup, but if you don’t have cheesecloth, don’t worry—just put the spices into the slow cooker.) Put the bundle into a 4- to 6-quart slow cooker. Add 10 cups water, the tea bags, honey, and cinnamon sticks. Cover and cook until the mixture tastes like good tea, about 2 hours on HIGH.
2. Reduce the heat to WARM. Pull out the tea bags, squeeze them over the pot to extract their liquid, and discard. Stir in the lemon juice and whiskey. Taste and add more honey or lemon juice if you feel it needs it. Serve from the slow cooker, still set on WARM, in mugs garnished with lemon zest twists or lemon wheels.

  • Holds well on warm
  • Prep time: 5 minutes
  • Slow-cook time: 2 hours
  • Finish time: 5 minutes
  • Equipment: 4- to 6-quart slow cooker and cheesecloth

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