CLASSIC HOT TODDY
Change of seasons also means change of temperature. Here in Paris it dropped 10 degrees overnight and the rains have come 🙁 And when the weather changes, we also run the risk of getting sick more easily. Here’s one of my favorites during the cold fall and winter months: the Classic Hot Toddy, made with Michel Huard Calvados (apple brandy), which we bought when we were in Normandy a few months back.
2 oz Whiskey or Brandy (I use Maker’s Mark, but being in France, I’ve also used Calvados (apple brandy) as seen in the photo, which is delicious!)
1 Tbsp mānuka honey*
4 oz hot water
1 tsp fresh juice from an organic lemon
1 slice fresh organic lemon
Place the whiskey, honey, water and fresh lemon juice in a small saucepan and warm for about 2-3 minutes. Serve immediately with a lemon slice and cinnamon stick!
*Note: Any honey will do, but mānuka honey from New Zealand has additional healing qualities.
FEATURED PRODUCT | I was recently in Montigny-sur-Loing for a retreat of sorts, and when the wifi at the house I was staying stopped working, I was taken to Le Petit Cormier for some tea and “wifi”. Lorraine and Jean were so welcoming and after seeing my blog, asked if I would be interested in featuring some of their products on Gold&Thyme. Today I’m featuring a beautiful Zellige porcelain cup and saucer cooked at 900 degrees from Atelier Marrakech, which is generously on loan from Le Petit Cormier. If you’re ever needing a short stay-away-from-Paris, I highly recommend this Airbnb at the Maison Gravine in Montigny-sur-Loing, just an hour outside of Paris.
LEMON INSPIRATION | The acclaimed British chef Angela Hartnett reveals the influence of her Italian grandmother on her Michelin-star award-winning menus in the second installment of Nowness’ mini-series on preserving lemons. Read the full feature on NOWNESS: bit.ly/QX13Rn
A film by Oscar Hudson