Since we’re deep into the holiday season, I wanted to share our favorite winter drink recipe. It’s technically called a Cranberry Hot Toddy, but we call it GROG! After a few of these, you’ll know where the word “groggy” comes from.
Feel free to share this recipe with your loved ones and pass it around. It’s a great way to spread holiday cheer.
We posted this recipe for Thanksgiving 2009, but have picked up a lot of new readers since then, so we decided to reprint it for people who didn’t see it last year.
We’re going to take some time off until after the New Year. Happy Holidays to everyone, and we’ll see you out on the street in January.
Cranberry Hot Toddy aka GROG
2 tangerines
1/2 cup whole cloves
4 quarts unsweetened cranberry-raspberry juice (if unsweetened not available, omit the sugar below)
2 2/3 cups sugar
4 cups amber rum (such as Bacardi Gold. Rum can be omitted for Virgin Grog.)
4 cinnamon sticks
1/4 tsp clove
1/4 tsp allspice
1/4 tsp nutmeg
Cut tangerines crosswise into 1/4-inch thick rounds and remove seeds. Stick whole cloves into each slice of tangerine until the tangerine slices are mostly studded with the whole cloves. In a large pot, simmer cranberry juice, sugar, studded tangerines and all the spices (including the rest of the whole cloves). Simmer uncovered for 30 minutes. Remove the tangerines and whole cloves with a slotted spoon or strainer. Add rum (if desired). Serve in large mugs or heatproof glasses. Enjoy!
Makes about 16 cups
Prep time: About 15 minutes
Cooking time: About 35 minutes
Storage tip: This makes quite a large batch. We recommend keeping the empty cranberry juice bottles for storing the leftover grog in the fridge. It has stayed in our refrigerator for up to a month and still tastes great when reheated. It can be reheated in either the microwave or on the stovetop.
DEFINITELY OUR FAVORITE WINTER DRINK! Let us know what you think in the comments.
