It’s raining outside. Remember all of those complaints about how it was November and I still had a sweat-stache? Well, now those complaints are replaced with the fact that my lawn has turned into a bog, and how much my golden retriever is into mud. She’s like really really into it. This isn’t great for me. It’s also not great for her once she realizes that she’s going to be met with the cold side of a hose before she’s allowed to gallop her fancy-ass inside.
This rain also means it’s gosh-darn cozy. As a first in our little family, we purchased and mounted an entire evergreen tree in our living room before the first of December. We strung lights as the rain thwacked at the windows. We reminisced about all of the ornaments we put onto the tree. We paused when we realized how many ornaments we have are cat themed. Also, how many framed photograph ornaments of ones dog is too many? I made soup out of the leftover thanksgiving turkey and the broth that I made from the bones in my new pressure cooker. We ate pie recklessly by the fire, like a couple of Bears seeking calories before hibernation. Christmas carols happened. Then, I bought a poinsettia. Then a garland. We hung an advent calendar. I’m thinking about stringing lights in our archways. Let’s just say it all escalated quickly. And, in a fit of holiday cheer and couch snuggling… between viewings of The Holiday and In Bruges we drank these hot toddies. We kept repeating the phrase “Toddy with a hot-body” and chuckling a lot. I don’t even know. It felt right.
I started infusing my booze early this year, and made up a batch of this Apple & Cinnamon Infused Bourbon. I posted this recipe very early on in my blogging career. This is around the time that the only person who read my blog was my mom, and I totally over-shared with everyone about how drunk I got on my 28th birthday. Sounds like me. Okay, maybe’s nothing has changed. I like to think that I’ve become more sophisticated, but… meh. The pictures are kind of mangy, but at the heart of it—It’s still me. Also, that recipe is bonkers! So, get your infusing vessels ready… and you can totally have this toddy this holiday season. It shall be yours.
- 1 shot of Apple & Cinnamon Infused Bourbon
- Juice of 1/2 a Meyer lemon
- 1 Tbs raw honey
- Hot water to top
- 1 Irish breakfast tea bag
- Sliced apples & cinnamon sticks, for garnish (optional)
- Add the Apple & Cinnamon Infused Bourbon to a tea cup with the lemon juice, and honey. Add the hot water and stir until the honey is dissolved.
- Once the honey is dissolved, add in your tea bag. Stir and allow it to steep for 3-5 minutes. Add sliced apples and a cinnamon stick to garnish. Remove the tea bag when you're tea is done steeping. Enjoy!