Turns out the perfect hot toddy recipe for a cold might come from...your doctor!
Is a Hot Toddy Actually Good for Your Cold?
Updated on May 30, 2019
Hot toddies were invented to help fend off the cold weather, but they became a popular remedy to fend off symptoms of winter colds and flu. (Just like these comfort foods!) Is your favorite hot toddy recipe for a cold actually doctor-approved? The answer appears to be yes.
What’s in a hot toddy?
The classic hot toddy is a drink made with:
- 1-2 ounces whiskey or brandy
- A sprinkling of spices—cinnamon or ginger works great!
- Tablespoon of honey
- Juice of half a lemon
- Boiling water (enough to top off your mug)
Some say it was named in the 1700s for the well in Edinburgh, Scotland where many pubs drew their water—Tod’s Well. Others say it was named in the 1800s for an Irish doctor, Bently Todd, who was known to prescribe hot brandy spiced with cinnamon for his cold and flu patients. It might’ve worked, too. One thing virtually all doctors will agree on is that hot beverages help a sore throat and stuffy nose.
How hot beverages ease cold and flu symptoms
While there’s no cure for the common cold, doctors often recommend heated beverages to provide relief from its symptoms. It’s no surprise that cold and flu comfort foods include many wonderful soups. (Hello, chicken noodle!) A 2008 study demonstrated that hot drinks provide relief from a runny nose, cough, sneezing, sore throat and tiredness.
So, the question becomes whether alcohol should be included in a hot toddy recipe for a cold.
You can go either way on the booze
Brandy and other forms of alcohol were used medicinally during the 1800s and early 1900s. Even to this day, Nyquil contains 10% alcohol. It’s because alcohol has a sedative effect and can help you feel relaxed enough to sleep. Plus, if a hot toddy with whiskey or brandy can help relieve stress and anxiety—that’s going to help you get well, too
That said, the Mayo Clinic points out that alcohol has a dehydrating effect. It’s best to drink in moderation, especially while nursing a cold or flu. Here are the best and worst drinks for hydration.
Add spices for even more health benefits
Your hot toddy recipe for a cold should definitely include a dash of cinnamon because, among other things, spices stimulate saliva, helping a sore throat to feel better. In addition to cinnamon, you can try ginger, nutmeg, cloves or cardamom. Feel free to improvise, too, based on the health benefits you’re seeking.
Sweeten with honey, maple syrup or agave
When you’re nursing a cold or flu, sweet flavors can be comforting. To sweeten your hot toddy, add a natural liquid sweetener, which blends more easily than granulated sugar. We like honey the best because it helps to coat your throat a bit, which can be soothing for a nasty cough. It also has a few health benefits!
Whether you add a bit of brandy or not, a hot toddy is a soothing way to nurse a cold and tasty to enough to sip long after you’ve recovered.
More comfort foods that help you kick a cold
Wonton SoupDon't settle for the standard pork wontons at your local Chinese restaurant. This luxe wonton soup features dumplings with a tender shrimp-studded filling.
Pumpkin SoupThis spice-infused pumpkin soup with a velvety coconut milk base is the ultimate autumnal make-ahead meal.
Slow-Cooker Chicken and DumplingsSlow-cooker chicken and dumplings is a classic comfort food made easy with shortcut ingredients. This recipe requires minimal effort, so you can enjoy a filling, home-cooked meal anytime!
Corn SoupFlecked with carrots, potatoes and kernels of fresh or frozen corn, this simple corn soup is a perfect choice year-round.
Rotisserie Chicken SoupIn the mood for a warm bowl? Rotisserie chicken soup is a quick and easy weeknight meal that combines veggies, chicken and plump egg noodles in a savory broth.
Stracciatella SoupMade from just three main ingredients—chicken broth, eggs and Parmesan—stracciatella soup is a quick and comforting Italian classic.
Texas Garlic Mashed PotatoesThese creamy potatoes get their flavor burst from garlic and caramelized onions. Their savory goodness makes any meal better. —Richard Markle, Midlothian, Texas
Spinach RiceThis Greek-style spinach rice looks elegant enough to share with guests. To complete the meal, pair it with your choice of protein and veg.
Honey Cinnamon BarsMy Aunt Ellie gave us the recipe for these sweet bar cookies with cinnamon and walnuts. Drizzle with icing, and serve with coffee or tea. —Diane Myers, Star, Idaho
Tomato-Orange SoupWho knew orange and tomato were such a good pair? Whenever I serve this, I keep the recipe handy for requests. —Barbara Wood, St. John’s, Newfoundland
Frozen Berry & Yogurt SwirlsI enjoy these frozen yogurt pops because they double as a healthy snack and a cool, creamy sweet treat. —Colleen Ludovice, Wauwatosa, Wisconsin
Ginger Veggie Brown Rice PastaOnce I discovered brown rice pasta, I never looked back. Tossed with ginger, bright veggies and rotisserie chicken, it tastes like a deconstructed egg roll! —Tiffany Ihle, Bronx, New York
Curried Quinoa SaladQuinoa is such a fantastic salad base—it's full of protein, it adds a nutty flavor, and it's the perfect vehicle to soak up any kind of dressing. If you like a little more heat, add more cayenne or curry to the dressing. —Shannon Dobos, Calgary, Alberta
Gingered Spaghetti SaladWe love this chilled chicken salad brimming with colorful veggies. Make it meatless by omitting the chicken and tossing in more edamame. —Cindy Heinbaugh, Aurora, Colorado
Minestrone with TurkeyI remember my mom making this soup; now I make it for my kids as often as I can. It's a good way to use up leftover vegetables. Sometimes I add a can of rinsed and drained kidney or garbanzo beans. —Angela Goodman, Kaneohe, Hawaii
Lemon Rice PilafNo need to buy premade pilaf mix when you can easily make your own in 20 minutes. The lemon zest adds a welcome burst of tang. —Taste Recipes Test Kitchen
Fruit Juice PopsI've used this recipe for years as a refreshing treat. My children enjoyed these pops more than any store-bought ones I ever brought home. They taste great with either pineapple or orange juice. Try freezing and serving in cups made from hollowed-out oranges. —Barbara Stewart, Garland, Texas
Ginger-Kale SmoothiesSince I started making this green smoothie recipe for breakfast every day, I honestly feel better! Substitute any fruit and juice you like to make this recipe your own healthy blend.—Linda Green, Kilauea, Kauai, Hawaii
Over-the-Rainbow MinestroneThis vegetarian soup features a rainbow of vegetables. You can use any multicolored pasta in place of the spirals. —Crystal Schlueter, Northglenn, Colorado
Honey Chicken Stir-FryWho needs takeout when you've got this quick and delicious honey chicken stir-fry! Simple ingredients and a full-proof method mean dinner will be ready in a flash.
Shredded Gingered Brussels SproutsEven people who normally don't care for Brussels sprouts will ask for a second helping of these. —James Schend, Pleasant Prairie, Wisconsin
Strawberry-Rosemary Yogurt PopsWe planted strawberries a few years ago and these tangy-sweet frozen yogurt pops are my very favorite treats to make with them! The options are endless. Try using other yogurt flavors like lemon, raspberry or blueberry. —Carmell Childs, Orangeville, Utah
Lemon Thyme Green TeaFresh sprigs of lemon thyme make this citrusy tea so refreshing—it’s like sipping summer from a cup. My family and I enjoy it so much that it’s a staple on our southern front porch.—Melissa Pelkey Hass, Waleska, Georgia
Fruit Cup with Citrus SauceThis fruit salad is so elegant that I serve it in my prettiest crystal bowls. With its dressed-up flavor, it's perfect for a special event, but easy enough for every day. —Edna Lee, Greeley, Colorado
Turkey Dumpling SoupSimmering up a big pot of this soup is one of my favorite holiday traditions. This is a variation on a recipe my mom made while I was growing up. My husband and children can't get enough of the tender dumplings. —Debbie Wolf, Mission Viejo, California
Honey Cinnamon Roll-UpsThis cinnamon treat reminds me of baklava, but with only a few easy ingredients, it's a fraction of the work. It's my aunt's recipe, and I think of her when I make it. —Sue Falk, Sterling Heights, Michigan
Citrus-Tarragon Asparagus SaladI created this colorful salad when I was invited to a friend's Easter egg hunt and potluck picnic. The guests were begging to get my recipe. Let the flavors infuse overnight for the best taste. —Cheryl Magnuson, Apple Valley, California
Orange Pomegranate Salad with HoneyI discovered this fragrant salad in a cooking class. If you can, try to find orange flower water (also called orange blossom water), which perks up the orange segments. But orange juice adds a nice zip, too! —Carol Richardson Marty, Lynwood, Washington
Frozen Pineapple-Kiwi PopsKiwi, pineapple, sugar and water are all you need to make these easy, breezy freezer pops.—Colleen Ludovice, Milwaukee, Wisconsin
Old-Fashioned ApplesauceOur applesauce recipe comes together quickly without fancy equipment or extra stir-ins. With only three ingredients, it's perfect just the way it is—or you can customize it with spices, sweeteners and more.
Heirloom Tomato & Zucchini SaladTomato wedges give this salad a juicy bite. It's a great use of fresh herbs and veggies from your own garden or the farmers market. —Matthew Hass, Franklin, Wisconsin
Turkey Gnocchi SoupWhile trying to find a creative use for leftover turkey, we decided to add gnocchi instead of noodles. My 8-year-old daughter always asks for more. If you don't have leftover turkey, a rotisserie chicken works just as well. —Amy Babines, Virginia Beach, Virginia
Tarragon AsparagusI grow purple asparagus, so I'm always looking for new ways to prepare it. Recently, my husband and I discovered how wonderful any color of asparagus tastes when it's grilled. —Sue Gronholz, Beaver Dam, Wisconsin
Strawberry-Citrus Freezer PopsI knew that clementines and strawberries would create a luscious combination in a fruit pop, and I have to say these are delicious! —Colleen Ludovice, Milwaukee, Wisconsin
Chai TeaThis chai tea has a mix of aromatic spices that will warm you from the inside out. With a base of your favorite black tea and soothing spices, combined with creamy milk, this recipe is bound to become a favored part of your morning routine.
Lime-Honey Fruit SaladNothing is more refreshing to me than a seasonal fruit salad enhanced with this simple honey-lime dressing. —Victoria Shevlin, Cape Coral, Florida
French Onion SoupThis rich and comforting French onion soup recipe is surprisingly simple to make at home. And it rivals the soup you’ll find at any restaurant.
Jicama Citrus SaladNever tried jicama? It is a crunchy Mexican turnip, and I love to use it in this super easy salad. The jicama is ideal alongside the vibrant flavors of the tangerines and shallots. Between the sweet and sour flavors in this salad and its crunchy texture, it's all delish if you ask me. —Crystal Jo Bruns, Iliff, Colorado
Chicken Noodle SoupYou don’t need a whole chicken to make homemade chicken noodle soup. Here's how to make it with bone-in chicken, chewy egg noodles and an aromatics-infused broth.
Honey ChallahOur honey challah is a braided bread that can be made with three, four or even six strands. In this tutorial, we'll walk you through making a gorgeous six-stranded braid.
Chicken and Wild Rice CasseroleThis chicken and wild rice casserole is the perfect dinner for when you need something easy, balanced and friendly for the whole family. Precooked chicken and rice make it even quicker.
Blackberry Frozen YogurtYou could also use boysenberries, raspberries or strawberries for this delicious dessert. — Rebecca Baird, Salt Lake City, Utah
Flavorful Matzo Ball SoupA variety of winter vegetables gives the broth for this classic Jewish soup a deep flavor. You can use a few green onions instead of the leek. —Taste Recipes Test Kitchen
Strawberry, Cucumber & Honeydew SaladStrawberries and cucumbers together—I just love this combination! We used to eat a lot of cucumbers growing up in upstate New York. We'd get them, along with strawberries and melons, from fruit and veggie stands to make this sweet and tangy salad. —Melissa Mccabe, Long Beach, California
Wild Rice, Quinoa & Cranberry SaladThis fragrant salad is a vitamin and protein powerhouse. Toss in leftover cooked turkey to make it a meal the next day. —Jerilyn Korver, Bellflower, California
Raspberry SorbetWith an abundant crop of fresh raspberries from the backyard, it's no wonder why I rely on this dessert for a tasty, no-fuss frozen dessert. —Karen Bailey, Golden, Colorado
Mixed Greens with Orange-Ginger VinaigretteZingy vinaigrette combines orange juice, ginger and a flick of cayenne. Just whisk, toss with greens and top the salad your way. —Joy Zacharia, Clearwater, Florida
Garlic Asiago Cauliflower RiceThe garlic seasoning and Asiago really pack a punch, making this five-ingredient low-carb side dish a real weeknight winner. —Colleen Delawder, Herndon, Virginia
Sonoran Sunset Watermelon IceIf you didn’t think watermelon and cilantro could go together in a dessert, this recipe will be a pleasant surprise! Sprinkle pomegranate seeds and a sprig of cilantro on top for extra flair. —Jeanne Holt, Mendota Heights, Minnesota
Classic Avocado ToastThis is such an easy way to add avocados to your diet. Use healthy multigrain bread and top with sliced radishes and cracked pepper or lime zest, or chipotle peppers and cilantro. —Taste Recipes Test Kitchen
