If you know me, you know I love a good cocktail. Chai already feels like a cozy hug with its fragrant spices, and this hot toddy recipe (made with rum!) is comfort in a mug. Mix freshly brewed chai with rum, orange liqueur, lemon, and a little sparkling buttered popcorn syrup, and you’ve got a festive winter cocktail perfect for sipping on a cold day. Doesn’t a warm rum drink sound like the perfect holiday beverage? I certainly think so!
And just for the record, you don’t have to reserve hot toddies for the holidays. This boozy tea is delicious any time winter rolls around. If you don’t have popcorn syrup on hand, that’s okay too—just make a quick batch (recipe and directions included below) and save the leftovers for next time!
What is a hot toddy?
A hot toddy is a warm mixed drink traditionally made with a spirit (usually whiskey), hot water, citrus, and a touch of sweetener. They often include tea, too (usually plain black tea). Seasonal cocktails like this one are great for cold weather. The warmth and spicy aromas are so soothing and comforting. Some people even reach for a hot toddy when they’re feeling under the weather. Personally, I make them because they’re so delicious!
How to make a hot toddy? How about a chai hot toddy?
Making a hot toddy is easy. In this chai hot toddy recipe, you’ll start by steeping a strong chai. Next you’ll add rum, sherry, orange liqueur, lemon juice, bitters, and a splash of buttered popcorn syrup for sweet, nutty depth of flavor. If you like, you can garnish your cocktail with a cinnamon stick and lemon twist. That’s it! Ready to sip. The key is to start with good, hot tea and build the cocktail from there so the flavors meld together.
What is the best alcohol to put in a hot toddy?
This hot toddy is a rum drink. Typically hot toddies are made with whiskey or bourbon. I love those versions—but for this recipe, dark rum pairs best with chai spice and citrus. You’ll get rich molasses and spice notes that really elevate the drink… and trust me, you don’t want to miss out on the buttered popcorn syrup!
Can I use tea in a hot toddy?
Well, that’s a resounding “yes” from me! I think tea is the secret ingredient in a good hot toddy. I recommend you make this recipe using chai because, like I said before, its warm spices complement the rum and citrus so well. If you don’t have chai on hand, you could also use black tea. The main idea is to have a strong, warm tea base to carry the spirits and spices.
What pairs well with hot toddies?
If you ask me, the best thing to pair with a hot toddy is a warm, cozy snack. Think spiced cookies, caramel corn, and baked brie with fruits. It also pairs nicely with desserts like my chai-spiced streusel apple pie or a slice of my chocolate hazelnut torte. I’ll share a few more of my favorite recipe recommendations below!
Can you store leftover popcorn syrup? And what else can you use it for?
Yes! You can keep leftover buttered popcorn syrup in a tightly sealed jar or bottle in the fridge for up to 2 weeks. Just bring it to room temperature first. Here’s how: Immerse the bottle in hot water to melt any fat that has solidified on top, then shake well before using. This syrup is a truly delightful and fun ingredient. You can drizzle it over pancakes, stir it into coffee or lattes, or spoon it over a helping of bacon. Feel free to experiment, too! I bet it would be yummy in other cocktails for a sweet, nutty note.
Oh, and did I mention I have my own homemade chai mix recipe?
Yep, you heard that right! And you might be surprised how easy it is to make your own chai spice mix at home. I always keep some in my pantry for when craving calls!
More FeMore Warm and Cozy Recipes to Enjoy While the Weather’s Cold
Best Hot Toddy Recipe with Rum and Chai
Warm up with this rum chai hot toddy, a winter cocktail made with dark rum, chai tea, orange liqueur, and a drizzle of buttered popcorn syrup. Finish it off with citrus and bitters for a cozy drink on a chilly night!
Ingredients
Instructions
- To make the buttered popcorn syrup, simmer the popcorn, water, and sugar in a small saucepan for 10 minutes, stirring until the sugar dissolves. Strain through a fine mesh sieve, pressing down on the solids to extract the most flavor. Whisk in the melted butter while it’s still warm. Reserve this mixture until you’re ready to use it. If you like, for a clearer syrup, you can strain it a second time through a coffee filter.
- In a small pan, bring 6 ounces of water to a boil, add the tea bag, and reduce the heat to low. Steep for 5 to 10 minutes, keeping the tea on low heat so it stays hot for assembly.
- Warm your serving mug with additional hot water, then discard.
- Add the rum, sherry, orange liqueur, popcorn syrup, bitters, and lemon juice to the warmed mug. Pour the hot chai over the spirits and stir gently to combine.
- Garnish with a cinnamon stick and a twist of lemon peel. Serve your hot toddy with a small snack bowl of caramel corn for a playful touch.
