TOTAL TIME: 336 hr 10 min
Prep: 10 min
Inactive Prep: 336 hr
YIELD: 1 serving; 1/2 cup infused rum
FOR THE ECHINACEA-INFUSED RUM:
1/2 cup white rum
1/2 ounce fresh echinacea root or 1/3 ounce dried
FOR THE HOT TODDY:
1/2 cup fir needles from the Fraser fir (Abies fraseri) or Norway Spruce (Picea abies)
2 tablespoons eucalyptus honey
Pinch freshly ground black pepper
3 calamondin oranges or 1 lime, sliced
1 star anise
1 cup boiling water
1 teaspoon unsalted butter
For the echinacea-infused rum: Combine the rum and echinacea root in a jar and cover and let steep in a cool, dark place for 2 weeks. Strain out the rum and bottle up.
For the hot toddy: Put the needles in a teapot or bowl with the honey, pepper, oranges and star anise and pour over the freshly boiled water. Cover and let steep for 15 minutes.
Strain the liquid into a pan, and reheat on the stove. Add 1 shot (1 ounce) of the echinacea-infused rum and the butter and stir until melted. Serve in a large cup.
For adults, drink 1 cup only in the evening or before bedtime. Best made fresh to drink immediately.
Cook's Note: The rum will keep in a cool, dark place for up to 1 year.
The content of this program is for entertainment purposes only, and is not intended as medical advice. Always consult a professional healthcare provider before trying any form of therapy or if you have any questions or concerns about a medical condition. The use of natural products can be toxic if misused, and even when suitably used, certain individuals could have adverse reactions.