You know how some people love the hot weather, while others can’t wait until it feels like Siberia outside? Well, I’m neither of those people, I’m one of those folks that would like the temperature to stay at a constant 70 degrees year-round, but still enjoy changing seasons. I realize this dream will never be possible in my lifetime – or ever but one can dream (or read enough science fiction).
Essentially what this means is that when the temperatures start hitting 40 degrees or lower, I start bundling up and breaking out the hot beverages. Now I’m not a coffee drinker, but I love tea, and I love it even more when it gets spiked with a little bourbon and fruit essence - like my Pear Chai Toddy here.
Hot Toddies have some sort of magical properties in my mind. Besides warming you up on the coldest days, they are the perfect boost when you’re fighting the dreaded winter cold. It’s that mix of hot water, lemon and honey, with a sharp bite of bourbon that lifts your spirits and kills your germs.
I love the original and can be seen drinking plenty of them, but I also like to change up my hot beverage drinking game just a little. Pear goes so beautifully with warming winter spices, such as cinnamon, clove and cardamom, and that’s why it made sense to me to break out the chai for this round. Plus, I always feel like pear gets a little over looked between apples and pumpkins, it’s time it got its cocktail due.
While this drink can be put together easily enough with pear juice or nectar, I prefer to blend up a batch of pear puree myself for a really fresh hit without any added stuff. All that’s left to do is boil some water, steep your chai and you are ready to go. Sitting by a blazing fire is totally optional.
For the Pear Nectar:
- 3 ripe pears, any variety, cored and chopped
For the Pear Chai Toddy:
- 1 cup water
- 2 spiced chai tea bags, regular or decaf
- 1 teaspoon honey, divided
- 3 ounces bourbon, divided
- 6 tablespoons pear nectar
- cinnamon sticks and pear slices, for garnish
To Make the Pear Puree:
- Place the pears in your blender and puree.
- Place the puree over a fine mesh strainer set over a bowl and using a rubber spatula push the puree through. Toss the excess pulp remaining in the strainer.
- Leftover nectar can be frozen in an ice cube tray or stored in the refrigerator for up to 1 week.
To Make the Pear Chai Toddies:
- Bring the water to a boil and place in a tea pot or measure cup and add the tea bags to steep for 3 minutes.
- Grab two mugs and add 1/2 teaspoon honey, 1 1/2 ounces of bourbon and 3 tablespoons of pear nectar in each mug.
- Stir together and top with the chai, stir again to combine.
- Garnish with a cinnamon stick and pear slice, serve immediately.
Vitamix 5200 Blender
Vitamix 750 Blender
Hamilton Beach Blender
Le Creuset Revolution Spatula