Hot cider toddy

Time 10 minutes
Yields Serves 1
Hot cider toddy

Into an 8-ounce glass mug, pour the Apple Jack and maple syrup. Top off with the hot apple cider, and stir gently with a spoon. Garnish with slices of crab apple, freshly grated cinnamon and a cinnamon stick.

Adapted from Marcos Tello, 1886. For the apple juice, peel and core any type of apple and feed through a juicer. Strain and store, covered, in the refrigerator. Alternatively, unfiltered fresh apple juice can be found in the refrigerated section of well-stocked supermarkets.

Betty Hallock was the deputy Food editor, covering all things food and drink for the Saturday section and Daily Dish blog. She started at The Times in 2001 in the Business section and previously worked on the National desk at the Wall Street Journal in New York. She’s a graduate of UCLA and New York University.
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