This Crockpot Hot Toddy is my go-to cozy drink when the weather turns cold.
It’s warm, soothing, and smells amazing while it simmers away.
It’s the kind of recipe that makes your house smell like a little holiday cabin.
Whether you’re fighting off a cold or just want something comforting in your mug, this recipe hits every note.
Why I Love This Recipe
Years ago, I caught a cold while visiting my grandma in the mountains. She made me a homemade hot toddy in her slow cooker and I’ve been hooked ever since. This version is slow-simmered for deeper flavor and fills your home with the best cozy smell.
- It’s so easy — dump and go
- Perfect for serving at small gatherings or for solo relaxation
- Smells like winter magic
- You can make it alcohol-free or boozy
- Feels fancy but uses simple stuff
What You’ll Need
- 4 cups water
- 1/4 cup honey
- 1/4 cup fresh lemon juice (about 2 lemons)
- 2 lemon slices (for simmering)
- 2 cinnamon sticks
- 4 whole cloves
- 2 star anise
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- Optional: 1/2 cup whiskey (add at the end)
- Optional garnishes: extra lemon slices, cinnamon sticks, star anise
Pro Tips
- Add the whiskey at the end so the alcohol doesn’t cook off
- Use fresh lemon juice, not bottled — it makes a big difference
- Strain out the spices before serving for a smoother sip
- Want it stronger? Use less water and more whiskey
- Make it alcohol-free by skipping the whiskey — still amazing!
Tools You’ll Need
- Crockpot / slow cooker
- Citrus juicer
- Measuring cups and spoons
- Wooden spoon
- Small mesh strainer
- Mug for serving
Substitutions and Variations
- No star anise? Add extra cloves or skip it
- Use maple syrup instead of honey for a deeper flavor
- Add a slice of fresh ginger instead of ground ginger
- Orange juice instead of lemon for a sweeter twist
- Try rum or bourbon in place of whiskey
Make Ahead Tips
You can mix everything (except the whiskey) in the crockpot and keep it on the “warm” setting for hours. Just add the whiskey to each mug right before serving.
Recipe
Servings: 4 mugs
Cook Time: 2–3 hours on LOW
Instructions
Step 1: Add water to the crockpot
Pour 4 cups of water into your crockpot.
Step 2: Stir in the honey
Add 1/4 cup honey to the water and stir until dissolved.
Step 3: Add lemon juice and slices
Add 1/4 cup fresh lemon juice and drop in 2 lemon slices.
Step 4: Add spices
Drop in 2 cinnamon sticks, 4 whole cloves, 2 star anise, 1/2 tsp ground ginger, and 1/4 tsp nutmeg.
Step 5: Cover and cook
Put the lid on the crockpot and cook on LOW for 2–3 hours.
Step 6: Strain and serve
Remove the lid, strain out the spices and lemon slices, and ladle into mugs. Add 2 tbsp whiskey per mug if using. Garnish with lemon slices, cinnamon stick, and star anise.
Leftovers and Storage
Store leftovers (without the garnishes) in a sealed jar in the fridge for up to 3 days. Reheat gently on the stove or in the microwave. Add whiskey after reheating.
Why This Recipe Works (Quick Science)
Simmering the spices and citrus in water over a long time allows the flavors to infuse deeply. Honey adds natural sweetness and soothes the throat. Lemon brings brightness and vitamin C, while the spices offer warmth and aromatics. Adding the alcohol at the end keeps the flavor strong and prevents it from evaporating.
Common Mistakes
- Boiling instead of slow cooking — it makes the lemon bitter
- Using bottled lemon juice — too sharp and not fresh
- Leaving spices in too long — can make it taste overpowering
- Adding whiskey too early — the alcohol cooks off
What to Serve With
- Ginger cookies or shortbread
- Cheese and crackers
- Warm buttered toast
- A slice of lemon pound cake
FAQ
Can I make this alcohol-free?
Yes! Just skip the whiskey. It’s still comforting and full of flavor.
Can I use ground spices instead of whole?
Yes, but they’ll cloud the drink a bit. You may want to strain well or use a spice sachet.
What’s the best whiskey to use?
Use whatever you enjoy sipping — bourbon, Irish, or a good rye works great.
Can I double the recipe?
Absolutely! Just make sure your crockpot is big enough.
