Ingredients
Toddy
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400 millilitres boiled filtered water
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4 ginger tea bags (optional)
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4 teaspoons pumpkin purée
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2 tablespoons raw local honey
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2 tablespoons pure maple syrup
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4 ounces Canadian whiskey
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2 tablespoons fresh lemon juice
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Dillon’s ginger bitters (optional)
Garnish
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4 cinnamon sticks
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4 lemon slices
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1 tablespoon unrefined sugar of choice (maple sugar, coconut sugar, etc)
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1/2 teaspoon pumpkin spice blend
Directions
- In a heat-safe pitcher or container, bring water to a boil and pour over the ginger tea bags. Let steep for three minutes.
- Mix together the unrefined sugar and pumpkin pie spice for the spiced sugar rim. Dip the glass rims into some water and dip into the spiced sugar rim!
- For the ginger tea, add the whiskey, pumpkin purée, honey, maple, lemon juice and bitters.
- Pour into rimmed glasses and garnish with a cinnamon stick and a slice of lemon if desired. Serve warm.
