<p style="text-align:center;"><img class="aligncenter" style="border:0 none;" src="http://www.remain-silent.com/cm/myplate/recipes/toddy__apple.jpg" alt="Apple Toddy" width="350" height="298" /></p>

I have it on good authority that it's started snowing today in London. As a kid I remember it snowing every year before things changed. Now in New York, you are guaranteed epic snowfalls on an annual basis; where epic = housebound blizzard.

While hot chocolate sufficed when I was a kid, as a grown up I'm all about the hot toddy. Any pub worth half it's salt can make you a decent hot toddy - I remember one place actually sent their waiter out to buy some honey to make it right. But if you decide to make it at home, check out this recipe from <a href="http://www.readymade.com/">readymade</a> magazine for <a href="http://www.readymade.com/projects/spiced_apple_toddy">Spiced Apple Toddy</a>.

<strong>Ingredients</strong>

* 1 baked apple
* 1.5 oz. Calvados Pays d’Auge (Busnel VSOP)
* 2 tsp. sugar { or honey }
* 3 oz. boiling water
* nutmeg

<strong>Tools</strong>

* Foil
* Muddler (or spoon)
<strong>
Directions</strong>

1. To make the baked apple, peel, quarter, and core an apple (Braeburn or other seasonally appropriate variety). Dust apple quarters lightly with ground cinnamon and allspice. Wrap each quarter separately in foil and bake at 350°F for 30 minutes. (To make slices to garnish glasses, cut another apple into ¼-inch slices and bake until just softened.)

2. Combine Calvados, apple, and sugar in a hot mug. Muddle apple (or mash it with a spoon), add boiling water, and stir until pulp dissolves. Lightly grate nutmeg on top.


Hope you enjoy!

<p style="text-align:right;">
<span style="font-size:xx-small;"><em>image and recipe from <a href="http://www.readymade.com/projects/spiced_apple_toddy">readymade magazine</a></em></span></p>