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Get that warm happy fuzzy feeling with these simply delicious recipes. Quick and easy, no mess no fuss! This is THE hug in a mug with a bit of a kick that you need this winter!

CARAMEL HOT TODDY

Hot Toddy is the perfect drink for cold winter nights and this recipe make its even more special !

INGREDIENTS

• 1/2 c. caramel
• 1 slab caramel chocolate
• 2 c. water
• 2 cinnamon sticks, plus more for garnish
• 1/3 c. lemon juice
• 6 oz. whiskey or bourbon
• Lemon slices, for garnish

DIRECTIONS:

1. Step 1:Place crushed slab caramel on a shallow plate, and caramel on a separate shallow plate. Dip rims first in caramel, and then in crushed caramel slab.
2. Step 2: In a small saucepan over medium heat, combine water, crushed caramel slab, and cinnamon sticks. Stir constantly until chocolate is fully melted. Turn off heat and stir in lemon juice and whiskey. 
3. Step 3:Ladle into mugs and serve.

HOT BUTTERED RUM IN SLOW COOKER RECIPE

A 50/50 mix of hot water and dark rum, a little butter, and a sprinkle of brown sugar, all spiced with cinnamon, nutmeg, cloves, and a pinch of salt. It’s smooth, sweet, and salty, with a slight bite from the rum.

INGREDIENTS

2 quarts water

1 (750 milliliter) bottle dark rum

2 cups brown sugar

¼ cup butter

3 cinnamon sticks

6 whole cloves

1 teaspoon salt

1 teaspoon ground nutmeg

DIRECTIONS

Combine water, rum, brown sugar, butter, cinnamon sticks, cloves, salt, and nutmeg in a slow cooker. Steep on Low until flavors combine, 2 to 6 hours.

CROCK POT RED WINE HOT COCOA

Red wine and hot chocolate might sound like a strange combination, but really, it works!

INGREDIENTS:

• 21/2c. semisweet chocolate chips

• 1/4c.cocoa powder

• 1/2c. granulated sugar

• Pinch kosher salt

• 6c. whole milk1

• Toasted marshmallows, for serving

• Chocolate shavings, for serving

• (750-ml.) bottle red wine

DIRECTIONS:

1. Combine chocolate chips, cocoa powder, sugar, salt, milk and wine in slow cooker. Cook on high for one hour, whisking every 20 minutes.
2. Ladle cocoa into mugs and top with toasted marshmallows and chocolate shavings.

DIRTY SNOWMEN

This one might be one of the most over-the-top, indulgent spiked hot cocoa recipes—ever.

INGREDIENTS:

• 1/4 c. melted chocolate, for rim
• 1/2 c. chocolate shavings
• 1 pint vanilla ice cream
• 2 c. hot chocolate
• 1/2 c. Baileys
• Whipped cream, for serving

DIRECTIONS:

1. Step 1: Pour melted chocolate and chocolate shavings into separate shallow dishes. Dip rims of two mugs in melted chocolate then immediately dip in chocolate shavings. 
2. Step 2: Using a medium cookie scoop, add a few scoops of ice cream into each mug. Pour hot chocolate and Baileys on top. 
3. Step 3: Top with whipped cream and sprinkle with any extra chocolate shavings.

New York style. Neapolitan style. Sicilian style. If you’re a pizza lover, chances are you’re not just familiar with different variations, but you probably have strong opinions about most of them, too.

In 2025, it’s time to add a new pizza type to your repertoire: Say hello to pinsa.

While this style of pizza might be fairly new (and is slowly popping up on restaurant menus around the world) it’s actually been around since ancient Roman times. Back in the day, it was often made by people living in the countryside around the city. Some chefs say it predates all other styles of pizza due to its rustic style.

What Is Pinsa?

Pinsa comes from the Latin word “pinsere,” which means to press down with your fingers. Compared to pizza, pinsa crust is lighter and airier, like a cloud of dough. This is primarily due to the ingredients. Traditional pizza is made with flour, making it heavier and harder to digest. Pinsa uses a mixture of flours, including wheat, rice and spelt, along with more water and less salt. 

Pinsa vs Pizza

To specify their main differences, we’ve broken them down for you:

Pinsa Differences

• Made from all-purpose flour
• Most commonly served in an oval shape
• Fermentation for pinsa ranges from 48 to 72 hours
• The dough uses more water than standard pizza dough
• Thinner and lighter in texture
• Pinsa dough is pressed and flattened by hand

Pizza Differences

• Made from wheat flour
• Circular in shape
• Pizza dough ferments for a minimum of 24 hours
• Contains more flour than pinsa dough
• Variety of crust thicknesses
• Pizza dough is tossed or thrown by hand

How to Make Pinsa Dough

Pinsa dough is not hard to make. As long as you have the right ingredients and follow the directions, you can cook up a delicious pinsa. To make the perfect pinsa dough, follow this recipe.

Pinsa Dough Recipe

• 3 1/2 cups of bread flour
• 1/2 cup of rice flour
• 1/2 Tbs. of active dry yeast
• 1 3/4 cup of cold water
• 1 tsp of salt
• 1 Tbs. of extra virgin olive oil
• 2 sheets of parchment paper

Directions

• Mix both types of flour and yeast together in a large bowl.
• Add in the cold water slowly while whisking it together with the flour.
• Add in the olive oil and salt and mix together until there is no dry flour and the dough is smooth and elastic in texture.
• Cover the bowl with plastic wrap or a lid and let it rest for 30 minutes.
• After 30 minutes, mix for a final time, cover again, and let rest in the refrigerator for 24 hours.
• After 24 hours, take the dough out on a powdered surface and split the large ball in half.
• Shape each piece into two smaller balls and place them on parchment paper on their own baking sheets.
• Dust the tops with a little flour and follow the pinsere method.
• Using your fingers, begin to push the dough towards the sides of your baking sheet and make an oval shape with the dough.
• Once flattened, use a basting brush and cover the dough in a light sheen of olive oil before arranging your desired toppings for baking.

And now the fun part ! Pinsa Toppings

When choosing the toppings for your pinsa, you can be as creative or as normal as you want! Whether you have picky eaters like children who might only like a cheese or pepperoni pinsa or their parents who have more experienced taste buds, you can craft a pinsa to please both. Try a margarita style or a more traditional cheese and mushroom pinsa called Pinsa Romana.

What we think

South African’s love pizza and this just happens to be a different version of an old favourite. There’s no such thing as bad pizza, and there is plenty of room for styles coming from different regions. So we think it’s a winner, something exciting, something different and just totally delicious. Try it !

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In 15th-century France, charcuterie referred to the art of preparing cured meats. Fast forward 600+ years and charcuterie has evolved into a catch-all phrase describing meats, cheeses, nuts, fruits, and spreads artfully decorated on a board.  The cheese is often a favourite feature of a charcuterie board, elevating the flavour of the other ingredients. Customers are looking for a taste of luxury from their charcuterie board cheeses, but they also tend to favour the familiar. If you’re not sure which types of cheeses to include, we have you covered. Use these gourmet yet well-known luxury fromages as the foundation of your cheese board menu.

1. BURRATA

Burrata (pronounced br-aa-tuh) is a fresh cheese from Italy’s Puglia region. The traditional method of making Burrata involves stretching fresh mozzerella curds into a pouch-like shape, which is then filled with a mixture of cream and torn mozzarella pieces. The pouch is carefully sealed to create a smooth outer layer, resulting in a cheese that is both visually stunning and incredibly delicious. Burrata has a soft, silky exterior filled with a creamy and slightly stringy interior that oozes out when sliced open, adding a luxurious and indulgent element to any charcuterie board. It has a delicate and milky flavour that is complemented by a slight tanginess. 

For optimal creaminess, let the burrata come to room temperature before serving. Cut into the cheese to reveal the velvety centre, and allow it to ooze onto the plate for a visually appealing presentation. Sprinkle sea salt and drizzle extra virgin olive oil  over burrata to enhance its delicate flavours. It pairs beautifully with fresh fruits like figs, peaches, or cherries. Nuts such as walnuts or almonds provide a crunchy texture that complements the smoothness of burrata. For a more robust flavour profile, consider serving burrata with roasted vegetables like eggplant or zucchini. Crispy crostini is also an excellent choice. When selecting a wine to accompany burrata, opt for a light and crisp white wine such as Pinot Grigio or Sauvignon Blanc. If you prefer red wine, choose a light-bodied red like Pinot Noir or Beaujolais to complement the cheese’s creamy richness.

2. PARMESAN

Originating from Italy, Parmesan is a hard, granular cheese that is typically aged for 12 to 36 months. It is made from cow’s milk and has a pale yellow colour with a sharp, nutty taste. 

To serve Parmesan on your charcuterie board, it is best to cut it into small wedges or cubes to make it easy for guests to enjoy. You can also shave or grate Parmesan over other foods to add a burst of flavour. Serve Parmesan at room temperature to allow its flavours to fully develop and provide the best tasting experience for your guests. It complements cured meats like prosciutto di Parma and salami, as well as fruits such as grapes, pears, strawberries, and apples. Parmesan also pairs nicely with honey, balsamic vinegar, and olives, adding depth and complexity to your charcuterie board. For wine pairings, Parmesan cheese complements medium to full-bodied wines such as Chianti, Merlot, and Cabernet Sauvignon. These wines help balance the sharpness of the cheese and enhance its flavours, creating a harmonious tasting experience.

3. GRUYERE

Originating from the Gruyeres (groo-yehr) district in Switzerland, gruyere is an Alpine-style semi-hard cow’s milk cheese. Made from raw cow’s milk, gruyere is aged for a minimum of five months, developing its signature nutty and slightly funky flavour profile. During the aging process, the cheese is regularly turned and brushed with a saltwater brine, contributing to its unique texture, taste, and funky smell. As a type of “stinky cheese”,  gruyere emits a strong, earthy scent, but don’t let its pungent aroma fool you. The flavour of gruyere combines nutty, savoury, and slightly sweet notes with a hint of earthiness. Its firm, dense, and granular consistency makes slicing and grating easy.

Gruyere is an excellent melting cheese, making it a classic choice for quiches, so consider adding mini gruyere quiches to your breakfast board. On a traditional charcuterie board, baked gruyere in puff pastry is a more complex alternative to baked Brie. The cheese’s savoury flavour contrasts well with fruits such as apples, pears, and dried apricots. Walnuts, hazelnuts, and almonds bring out the nutty notes of gruyere. Crusty bread or cured meats like bundnerfleisch (air-dried Swiss beef), speck, and salami are also excellent pairing choices. Its rich flavour profile pairs well with white wines such as Chardonnay or Sauvignon Blanc, as well as red wines like Pinot Noir or Merlot. The acidity and fruitiness of these wines enhance the flavours of the cheese, creating a delightful sensory experience for those enjoying a charcuterie board featuring gruyere.

4. BRIE

Originating from the Ile-de-France, Brie is a soft cow’s milk cheese with a bloomy rind. Brie (pronounced bree) has a smooth and creamy texture with a slightly firm outer layer that gives way to a gooey interior as it ripens. It’s known for its rich, buttery taste underscored by umami and mushroom notes. When serving Brie, a cheese knife with a thin blade and a sharp edge helps cut through the soft interior and rind without squishing the cheese. A cheese knife with a forked tip is also helpful for serving individual portions of Brie with ease. To achieve the ideal serving temperature, remove the cheese from the refrigerator at least 30 minutes before serving so it softens and reaches its peak flavour profile.

The creamy texture and mild flavour of Brie make it a crowd-pleaser that complements both savoury and sweet components on a charcuterie board. Try drizzling hot honey over the Brie for a swicy complement to its creamy, mild flavour. Fruit preserves such as fig jam or apple butter are also excellent Brie enhancers, especially when scooped on a baguette slice or crunchy crackers. You can also serve it alongside fresh fruits like apples, grapes, pears, and berries. For savoury accompaniments, classic cured meats like prosciutto or salami work wonderfully, as do briny olive varieties such as kalamata, Castelvetrano, or picholine. 

5. MANCHEGO

Originating from the La Mancha region of Spain, mancheg is made from sheep’s milk and has a distinct flavour and texture. To make Manchego, the milk is curdled using animal rennet and then pressed into moulds to form its characteristic cylindrical shape. The cheese is then aged for a minimum of 60 days, with some varieties aging for up to two years, resulting in different flavour profiles. In general, manchego is known for its nutty and slightly tangy flavour, with hints of grassiness from the sheep’s milk. Its high butterfat content (nearly double that of cow’s milk cheese) creates a creaminess that balances its bold flavour. Its texture is firm and slightly crumbly, making it easy to slice and serve on a charcuterie board. 

Manchego (pronounced man-chay-gow) requires a cheese knife with a sharp blade to cut through its firm texture. It should be served at room temperature to allow its flavours to develop. Manchego’s robust taste can stand up to other bold flavours, making it a versatile cheese for pairing. Spicy meats and cured ham varieties such as jamon Iberico, chorizo, sopressata, and Serrano ham are all excellent meat pairing choices on a charcuterie board. Other Spanish tapas favourites like marcona almonds, olives, croquettes, patatas bravas, and pan con tomatoes create an authentic Spanish charcuterie board. For wine pairings, manchego complements Spanish wines such as Tempranillo or Rioja, as well as white wines like Albarino or Verdejo.

6. CHEVRE

Chevre (pronounced SHEV-ruh)) is a type of goat cheese that adds a unique touch to any charcuterie board. Originating from France, chevre has gained worldwide recognition for its unique flavour profile and creamy texture. Containing less lactose than cow’s milk cheese, chevre can be a good option for those with lactose sensitivities,  but not for those with a dairy allergy. To make chevre, fresh goat’s milk is curdled and drained, resulting in a soft and spreadable cheese. It’s then aged for a short period, typically a few days to a few weeks, to develop its distinct, tangy flavour. Chevre can also be flavoured with herbs, spices, or fruits for additional depth. 

For serving chevre, a cheese knife with a narrow blade and a sharp point allows for precise slicing, maintaining the integrity of the cheese’s texture. Chevre has a tangy and slightly acidic flavour with earthy undertones, offering a refreshing addition to a charcuterie board. Its creamy, smooth texture is easy to spread on crackers or bread. Chevre pairs well with a variety of foods, including honey, figs, olives, and various nuts, adding a burst of flavour to each bite. When it comes to wine pairings, chevre complements crisp white wines such as Sauvignon Blanc or Pinot Grigio. The acidity of these wines balances the tanginess of the cheese, creating a harmonious combination for your palate. 

7. HAVARTI

Havarti is a semi-soft cow’s milk cheese that originated in Denmark. This creamy cheese (pronounced huh-vaar-tee) is named after the Havarthigaard farm, where it was first crafted in the mid-19th century. It’s known for its smooth, buttery texture and mild, slightly tangy flavour. To make Havarti, fresh cow’s milk is pasteurized and then mixed with a starter culture and rennet to begin the cheese-making process. The cheese curds are cut, drained, and pressed into moulds before being aged for several months. 

Havarti’s mild and slightly tangy flavour makes it a popular choice for charcuterie boards, where it can complement a variety of meats, fruits, and nuts. The buttery texture of Havarti also makes it easy to spread on crackers or bread; consider adding some honey or fruit preserves to complement its mild flavour profile. Havarti pairs nicely with crisp, acidic, and light-bodied white wines such as Chardonnay or Sauvignon Blanc. Its mild, buttery flavor complements dessert wines such as Moscato, late-harvest Riesling, or a fortified wine like port. To serve Havarti, it is best to use a cheese knife with a thin blade and a sharp edge. This type of knife creates clean cuts through the cheese without causing it to crumble or stick to the blade. 

8. SMOKED GOUDA

Originating from the Netherlands, Gouda Cheese  (pronounced goo-duh) is typically made from cow’s milk and comes in various forms, including the smoked variety. To create smoked Gouda, the cheese is first aged to develop its characteristic flavour and texture. It is then cold-smoked and exposed to vapor from wood chips or other sources. This smoking process imparts a rich flavour to the cheese, enhancing its overall taste. Smoked Gouda is semi-soft and smooth, making it easy to slice or cube for serving on a charcuterie board. 

Smoked Gouda is prized for its creamy, slightly sweet taste with a subtle smokiness that sets it apart from traditional Gouda cheese. Its flavour profile makes it a versatile option for pairing with cured meats such as prosciutto or salami, as well as fruits like apples or pears for a well-rounded charcuterie board experience. For wine pairings,  consider serving smoked Gouda with a medium-bodied red wine such as Merlot or a crisp white wine like Chardonnay; because their fruity and acidic notes enhance the rich, smoky flavours of the cheese. To serve smoked Gouda on your charcuterie board, consider using a cheese fork. This specialized utensil is designed with sharp prongs to easily pick up and serve cheese without altering its shape or texture. 

9. COMTE

Comte (pronounced kaam-tee) is a French cheese from the Franche-Comte region in eastern France. This semi-hard cheese is made from unpasteurized cow’s milk and boasts a rich history dating back to the 12th century. It’s produced in cooperatives known as fruitieres where local dairy farmers bring their milk to be transformed into this delectable cheese. To craft Comte, the milk is heated and curdled before being pressed into large wheels and aged for a minimum of four months to several years. The extended aging process contributes to Comte’s complex taste and distinctive texture. Comte is firm yet supple with a smooth, creamy mouthfeel. Its flavour profile ranges from savoury to slightly sweet, with a lingering nuttiness that adds depth to any dish.

Thanks to its nutty flavour, Comte pairs well with almonds, pistachios, and cashews. It complements salty cured meats like pancetta, soppressata, and salami. Take a sweet turn and try pairing Comte with dark chocolate, candied nuts, or chutneys. To properly serve and enjoy Comte, it is recommended to use a hard cheese knife with a sharp blade and a sturdy handle. This type of knife allows for clean cuts through the firm texture of the cheese, ensuring a perfect presentation on your charcuterie board. When selecting a type of wine to pair with Comte, opt for a medium to full-bodied wine such as Chardonnay, Pinot Noir, or Beaujolais to complement the cheese’s flavours without overpowering them.

10. MIMOLETTE

Originating from France, specifically the northern regions of Normandy and Picardy, Mimolette is known for its distinctive orange hue and complex flavour profile. This cheese (pronounced mee-moh-lett) is made from cow’s milk and undergoes a meticulous aging process that can last up to 24 months. During this time, the cheese develops a hard, crumbly texture with small crystals that add a delightful crunch to each bite. Mimolete’s rich and nutty taste with hints of caramel and butterscotch make it a versatile option for charcuterie boards.

For its flavours to fully bloom, Mimolette is best served at room temperature. Use a sturdy cheese knife with a sharp edge to cut through its firm texture. It pairs well with dried fruits, nuts, and crusty bread. For a truly decadent appetizer pairing, slather a crostini with Pistacchiosa and a slice of Mimolette. Pistacchiosa is a sweet spread made with Sicilian pistachios, sugar, and extra virgin olive oil. For wine pairings, Mimolette complements both red and white wines. Choose a bold red wine like Cabernet Sauvignon or Bordeaux. Sparkling white wines like champagne can also enhance Mimolette’s flavour.

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CHEESE BOARD TIPS

When preparing a charcuterie board, it is essential to pay attention to the cheese selection and presentation. Follow these cheese board tips to ensure you have the ideal serving sizes, preparations, and presentations for your guests.

• Serve Cheeses at Room Temperature: To fully appreciate the flavours and textures of the cheeses, it is recommended to serve them at room temperature. Take the cheeses out of the refrigerator about 30 minutes to an hour before serving to allow them to soften and develop their full flavour profiles. 
• Standard Serving of Cheese per Person: When planning the quantities of cheese for your charcuterie board, a standard serving size is approximately 2 to 3 ounces of cheese per person. This amount allows guests to sample a variety of cheeses without overwhelming their palates. Consider offering a selection of cheeses with different flavours and textures to cater to various preferences.
• Presentation: Arrange the cheeses on the board in an aesthetically pleasing way. Consider different shapes and sizes for visual appeal. Labelling the cheeses can also be helpful for guests who may not be familiar with the varieties.
• 3-3-3-3 Rule: The 3-3-3-3 Rule is a formula for making the perfect charcuterie board. To achieve a 3-3-3-3 board, include 3 cheeses, 3 meats, 3 starches (crackers, breads, pretzels), and 3 accompaniments (fruit, dips, nuts).

In a professional kitchen, the hierarchy of chefs is essential for maintaining organization, discipline, and efficiency. This structured system, known as the brigade de cuisine, was developed by Auguste Escoffier in the late 19th century and remains a cornerstone of modern kitchens. Here are the 10 top types of chefs, organized by rank and responsibility:

1. Executive Chef (Chef de Cuisine)

The executive chef is the highest-ranking individual in the kitchen. Responsible for the overall management of the kitchen, this chef designs the menu, manages budgets, oversees food quality, and ensures smooth kitchen operations. In large establishments, the executive chef may rarely cook and instead focus on administrative and supervisory duties.

2. Sous Chef (Deputy Chef)

Directly beneath the executive chef, the sous chef acts as the second-in-command. They oversee day-to-day operations, coordinate kitchen staff, and step in during the absence of the executive chef. A good sous chef must be highly skilled, organized, and able to handle pressure.

3. Chef de Partie (Station Chef)

The chef de partie manages a specific section of the kitchen. Depending on the size of the restaurant, there may be several chefs de partie, each specializing in a particular type of dish or technique. They are experts in their area and ensure their team delivers consistent, high-quality dishes.

4. Saucier (Sauce Chef)

The saucier is in charge of making sauces, soups, and stews. This role is considered one of the most prestigious among station chefs due to the complexity and importance of sauces in fine dining. In smaller kitchens, this role may be combined with others.

5. Poissonnier (Fish Chef)

This chef specializes in preparing and cooking fish and seafood. The poissonnier must understand the nuances of different types of fish, including how to clean, fillet, and cook them to perfection.

6. Rôtisseur (Roast Chef)

The rôtisseur handles roasted, grilled, and braised meats. They are responsible for meat preparation, including marinating and slow-cooking processes. In some kitchens, they may also oversee carving and plating meat dishes.

7. Garde Manger (Pantry Chef)

This chef manages cold dishes such as salads, pâtés, terrines, and cold appetizers. In high-end kitchens, the garde manger may also be responsible for decorative platters and presentations for buffets or banquets.

8. Pâtissier (Pastry Chef)

The pâtissier specializes in baked goods, pastries, and desserts. This role requires precision, creativity, and knowledge of baking techniques. In large establishments, pastry chefs may lead a team of bakers and confectioners.

9. Tournant (Relief Chef or Roundsman)

The tournant is a versatile chef who fills in wherever needed. They must be proficient in all stations and capable of stepping into any role to ensure operations continue smoothly, especially during staff shortages.

10. Commis Chef (Junior Chef)

Commis chefs are entry-level cooks working under the chef de partie. They assist with basic tasks such as chopping, prepping ingredients, and maintaining cleanliness. This role is an essential training position for those starting their culinary careers.

This hierarchy allows professional kitchens to function efficiently, ensuring each role supports the others while maintaining high standards of food quality and service.

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Hot toddies bring warmth and cheer, making them a fun favourite during cold seasons. They’re perfect for cozy gatherings and around a fire. Crafting a hot toddy feels like a mini ritual—steamy mug in hand, comforting aromas rising. It’s also fun to serve guests a drink that feels both luxurious and homemade. Whether for relaxation or socializing, a hot toddy turns any chilly evening into a cozy celebration.

We’ve rounded up 3 of the best recipes…

Lemon Hot Toddy

If you have bourbon, honey, lemon, and hot water, you can have a superlative toddy in just a few minutes. This classic hot toddy is the perfect winter drink to make at home, even when your bar collection is spare. A mix of boiling water, whiskey, honey, and lemon juice, it’s a cozy way to warm up on a cold night.

INGREDIENTS:

2 Shots whiskey or bourbon Get some pretty good quality. You’re sick! You deserve the best!

1½ tablespoons honey

4 shots water

2 teaspoons lemon juice

1 cube crystallised ginger optional

1 slice fresh lemon for garnish

DIRECTIONS:

Mix together whiskey, water, and lemon juice in a microwave-safe bowl. Microwave for 1 minute, or until it’s piping hot. Stir in the honey, and drop in the ginger if using. Garnish with a lemon slice and enjoy–you and your cold deserve it!

Raspberry and Thyme Hot Toddy Punch

A crowd pleaser! Serve this deliciously warming hot toddy punch to welcome guests in from the cold or along with dessert at the end of big hearty meal.

INGREDIENTS:

4 black tea bags, preferably English Breakfast

1 lemon, thinly sliced

1 orange, thinly sliced

1/4 cup sugar

1 tablespoon cloves

12 sprigs thyme; plus more for serving (optional)

1 1/2 cups raspberry liqueur, such as Chambord

1 1/2 cups whiskey, preferably rye

1/4 cup fresh lemon juice

DIRECTIONS:

Bring 10 cups water to a boil in a large pot. Reduce heat and bring to a simmer. Add tea bags, lemon and orange slices, sugar, cloves, and 12 thyme sprigs; simmer, covered, 10 minutes. Remove from heat; discard tea bags. Stir in raspberry liqueur, whiskey, and lemon juice. Divide among mugs and garnish with thyme sprigs, if desired.

Maple Syrup Hot Toddy

For this classic cocktail, you’ll just need hot water, whiskey, maple syrup, and lemon. It’s light and hydrating rather than overwhelmingly sweet.

INGREDIENTS:

2 Shotes Whisky

1 Shot Lemon juice

Maple syrup

4 Shots Hot water

2 Lemon wedges

1 Cinnamon stick

Star anis

DIRECTIONS:

In a mug, stir together the hot water, whiskey, lemon juice, and syrup until the syrup dissolves. Taste and adjust as desired. Garnish with the …