Words cannot describe how good this drink is. But considering this is a cocktail blog, the whole point is to describe how good it is. So here goes…. comforting, warm, strong, complex, the pumpkin flavor helps to keep the kick of the whiskey at bay and the cinnamon whipped cream just adds a whole next level of sweetness and spice to this cocktail that just makes it absolutely delicious.
Last winter my bestest friend told me that her and her husband were drinking hot toddy’s. Then this year on the Real Housewives of Beverly Hills (yes I just admitted to watching it) Erika would order a hot toddy like every time they went somewhere. I have never tried a hot toddy so needless to say, now my interest was piqued. Then I came across a recipe for slow cooker cinnamon pumpkin toddy and I just knew I had to try it.
The slow cooker recipe from BH&G makes 8 servings so I did a little adjusting and made it into 2 servings and didn’t use a slow cooker at all. I just made it on the stovetop. I also halved the cinnamon whipped cream recipe. You don’t have to make it with the cinnamon whipped cream but I HIGHLY recommend it.
You seriously should try this. Or even click on the link above to make the slow cooker version that serves 8 for your next holiday gathering.
Pumpkin hot toddy with cinnamon whipped cream
(serves 2)
1 1/4 cups water
4 Tablespoons maple syrup
2 Tablespoons + 2 teaspoons canned pumpkin
1/4 cup bourbon or whiskey
4 Tablespoons cinnamon schnapps ( I used Fireball)
1 Tablespoon sugar
1/2 tsp cinnamon
1/2 cup heavy whipping cream
For the pumpkin hot toddy-
In a small saucepan over medium low heat stir water, maple syrup, and pumpkin until smooth. Let simmer for about 15-20 minutes. Stir in the alcohol. (In my case, the bourbon and fireball)
Ladle into a glass and top with cinnamon whipped cream.
Cinnamon whipped cream-
In a medium mixing bowl beat whipping cream with cinnamon and sugar until soft peaks form.
Warm, soothing, cozy deliciousness!