Chili Hot Toddy

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With our first big storm of the winter rolling in this weekend, we’re hunkering down and keeping warm with this Chili Hot Toddy.

We pulled out our Chili Threads, which are made from dried New Mexico chili peppers for their smoky flavor. This eye-catching garnish is perfect for adding a touch of heat atop soups, seafood, and grilled meats.


Chili Hot Toddy



2 sticks Cinnamon / broken in half

2 generous pinches Chili Threads

½ C Granulated Sugar

½ C Water

4 shots Dark Rum or Gold Tequila

2 T Lime Juice

2 dashes Orange Bitters

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Prepare a spiced simple syrup by combining 2 sticks of cinnamon, two generous pinches of chili threads, ½ cup granulated sugar, and ½ cup water. Bring the mixture to a boil, then reduce to a simmer. Simmer for 10-15 minutes, then strain and return to the sauce pan.

 Add the alcohol, lime juice, and bitters then warm gently over low heat. Stir occasionally as the cocktail warms. Once the mixture is warm, distribute between four mugs. Garnish each glass with additional chili threads and a wedge of lime.

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