bisschopswijn

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Product of Pella, Iowa, USA

mulling spices

Hot Toddy Ideas

Hot Toddy Ideas

What is a hot toddy?  Basically any hot beverage with alcohol added to it.  According to Wikipedia – A hot toddy, also hot totty and hot tottie as well as hot whiskey in Ireland, is typically a mixed drink made of liquor and waster with sugar and spices and served hot. Hot toddy recipes vary and are traditionally drunk before going to bed, or in wet or cold weather. Some believe the drink relieves the symptoms of the cold and flu – in How to Drink, Victoria Moore describes the drink as “the vitamin C for health, the honey to soothe, the alcohol to numb.” 

These are our favorite liquors and liqueurs to add to the following recipes to make a delicious hot toddy.

Bisschopswijn Market Recipe
Amaretto
Rum
Southern Comfort 
Peach Schnapps
Apple Schnapps
Cinnamon Schnapps
Fireball Liqueur
Mc Gillicuddy’s Apple Pie
Hot Damn
Red Stag Spiced
Red Stag Black Cherry
Red Stag Hardcore Cider
Apricot Brandy
Cherry Brandy
Absolute Cherrykran
Captain Morgan Spiced Rum
Travis Hasse’s Apple Pie Liqueur
Black Velvet Cinnamon Rush

Spiced Apple Cider
Butterscotch Schnapps
Caramel Apple Liqueur
Vanilla Vokda
Black Velvet Toasted Caramel
Black Velvet Cinnamon Rush
Yukon Jack
Jim Beam Maple
Jack Daniels Tennessee Honey
Wild Turkey American Honey
Fireball Liqueur
Amaretto
Hot Damn
Mc Gillicuddy’s Apple Pie
Red Stag Spiced
Red Stag Black Cherry
Red Stag Hardcore Cider
Southern Comfort
Southern Comfort Cherry
Brandy
Apricot Brandy
Cherry Brandy
Peach Brandy

Spiced Cranberry Juice
Amaretto
Hot Damn
McGillicuddy’s Apple Pie
Southern Comfort Cherry
Apricot Brandy
Cherry Brandy
Peach Brandy
Red Stag Black Cherry
Red Stag Hardcore Cider
Absolute Cherrykran

Spiced Eggnog
RumChata
Amaretto
Fireball
Hot Damn
Brandy
Caramel Vodka
Vanilla Vodka
Captain Morgan Spiced Rum
Butterscotch Schnapps
Cinnamon Schnapps
Wild Turkey American Honey
Jim Beam Maple
Black Velvet Toasted Caramel
Yukon Jack

Bisschopswijn Market Recipe

64oz cranberry juice
64oz apple cider
1/3 cup brown sugar
1 oz. (generous 1/4 cup) Bisschopswijn Mulling Spices

Optional – After brewing add 1-2 ounces one of our many favorite types liquors to each mug full to make into a delicious hot toddy.  Just to name a few we like amaretto, Fireball, Captain Morgan and other spiced rums, Southern Comfort,  cinnamon schnapps, fruit flavored schnapps, fruit flavored brandy, cherry bourbon, cinnamon whiskey.  See a full list of our favorites under the Hot Toddy page.

Stove Top or Crock Pot Method
Combine the cranberry juice and apple cider in a large crock pot or large sauce pan. Add the brown sugar and stir until it is dissolved. Place Bisschopswijn spices in the muslin bag provided. Close the bag by pulling the strings and tying them into a bow. Place the bag of spices into the juice mixture. Cover the crock pot or sauce pan and heat the mixture until hot over a medium setting on your crock pot or medium heat on your stove top. Do not boil. Reduce the temperature to low and simmer for 15–30 minutes. Stir occasionally to make sure the brown sugar has dissolved completely. Taste the Bisschopswijn occasionally. Remove the spice bag when the desired amount of “spice” is reached. Ladle the hot Bisschopswijn into mugs and serve with a Cinnamon Stir Stick.

If you ever sample our product at a farmer’s market, festival or craft show you will be sampling this recipe. This is the family friendly recipe or for those who don’t want to indulge in the wine recipe. We often make this for parties and set up what we call a “cider bar”. We put out bottles of spiced rum, peach schnapps, cinnamon schnapps, apple schnapps and fruit flavored brandies then let guests flavor their spiced cider according to their own personal taste. Always put out a few Cinnamon Stir Sticks for mixing in the extra flavor.

Oregon Mulled Wine

2 ¼ cup sparkling apple cider
¼ cup sugar
1 tablespoon Bisschopswijn Mulling Spices
Peel from 1/3 lemon
½ vanilla bean
12 cardamon pods
1 teaspoon black peppercorns
One bottle dry rose wine
Cognac or brandy
Fresh orange peel

Never boil the wine! Adjust spices to your own taste.

Simmer cider, Bisschopswijn Mulling Spices, sugar, lemon peel, cardamom, peppercorns and vanilla bean over medium low heat for 20-30 minutes until desired spice flavor is achieved.

Warm wine in a small pan until just below a simmer.

Pour warm wine into six mugs or wine glasses, add ½ tablespoon of cognac to each mug/glass and 3 tablespoons of strained spiced cider mixture. Add a fresh strip of orange peel as a garnish.

Wassail (English style)

Fill a saucepan or small stock pot with 1 gallon fresh apple cider, beer or mead. Mix 1–3 teaspoons of ground Bisschopswijn Mulling Spices with ½ cup sugar. Stir sugar into the liquids and dissolve. Simmer over low heat for 1–2 hours, serve hot, topping each cup with a slice to toast.

Wassail (Middle English ‘woes hoel” – ‘be you healthy’) refers both to the salute ‘Waes Hail’ and to the drink of wassail, a hot mulled cider drunk as part of wassailing, an English ritual intended to ensure a good apple harvest the following year.  Historically, the drink is a mulled cider, mulled beer or mead, made with sugar, cinnamon, ginger, and nutmeg and topped with slices of toast – which were sometimes hung in the branches of apple trees.  A group then sings: “Old apple tree, old apple tree, we’ve come to wassail thee, to bear and to bow apples enow, hats full, caps full, three bushel bags full, barn floors full and a little heap under the stairs.”

 

 

Bisschopswijn (Traditional Dutch Recipe)

Two 750ml bottles of dry red wine
2/3 cup of granulated white sugar
1oz (generous 1/4 cup) Bisschopswijn Mulling Spices

Stove Top or Crock Pot Method
Pour the red wine in a crock pot or sauce pan. Add the sugar and stir until it is dissolved. Place 1oz. of Bisschopswijn spices in the muslin bag* provided. Close the bag by pulling the strings. Place the bag of spices into the wine mixture. Cover the crock pot or sauce pan and heat the mixture until hot over a medium setting on your crock pot or medium heat on your stove top. Do not boil. Reduce the temperature to low and simmer for 30-60 minutes. Stir occasionally to make sure the sugar has dissolved completely. Taste the Bisschopswijn occasionally. Remove the spice bag when the desired amount of “spice” is reached. Ladle the hot Bisschopswijn into mugs and serve with a Cinnamon Stir Stick. Makes six 8 ounce cups.

We have sampled various versions of Bisschopswijn in The Netherlands, Gluhwein in Germany, Glogg in Sweden and Hot Wine in Czech Republic. They vary slightly from country to country and according to tradition. All of them have the same basic ingredients. Use your family recipe or experiment with others.

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