# Maple Hot Toddy > A cozy winter cocktail that marries warm whiskey with smoky lapsang tea and rich maple syrup. This Maple Hot Toddy is perfect for cold nights when you want a comforting, slightly savory drink with bright citrus and warming spice. Canonical URL: https://www.topshelf.recipes/recipes/maple-smoked-hot-toddy ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: June 25, 2026 Last Updated: September 24, 2026 ## About This Recipe This Maple Hot Toddy is built around a simple idea: let real smoke and real sweetness meet in a cup. Lapsang souchong brings an assertive, piney-smoke backbone that plays beautifully against the rounded, caramel notes of pure maple syrup, while fresh lemon and a whisper of smoked sea salt keep the drink bright and savory rather than cloying. Cinnamon adds a warm, aromatic stir as the whiskey lends glycerin-rich heat and a peppery finish—together the drink is silky, slightly tangy, and layered rather than flat. What makes this version work is restraint. A short 3–5 minute steep gives you smoky complexity without turning the toddy into a campfire, the 2 oz whiskey to 1 tbsp maple/1 tbsp lemon ratio creates an approachable balance for most palates, and the tiny pinch of smoked sea salt amplifies both the maple and the tea’s smoke without making the drink salty. It’s an easy, low-fuss recipe that’s perfect for a quiet night in, a small gathering after a winter walk, or anytime you want a warming, contemplative cocktail that smells like a woodstove and tastes like comfort. ## Recipe Information - Prep Time: 5 minutes - Cook Time: 5 minutes - Total Time: 10 minutes - Servings: 4 - Difficulty: Easy - Category: Drinks ## Ingredients ### Steep smoked tea in hot water - 20 fl oz Hot water - 2 bag(s) Lapsang souchong (smoked black tea) bags ### Build the toddy - 8 fl oz Bourbon or rye whiskey - 4 tbsp Pure maple syrup - 4 tbsp Fresh lemon juice ### Garnish and finish - 4 stick(s) Cinnamon sticks - 4 slice(s) Lemon wheels - 1/2 tsp Smoked sea salt (or regular sea salt) ## Ingredient Guide ### Lapsang souchong (smoked black tea) bags A strongly smoked black tea from Fujian province in China: the leaves are traditionally smoke-dried over pine wood, giving a pronounced campfire, pine-resin aroma and a bold smoky flavor. It’s used as a drinking tea but also as a seasoning or aromatic in marinades and cocktails where a smoky, tea-like note is desired. Find it at specialty tea shops, Asian groceries, or online. If you don’t have it, substitute a milder black tea plus a tiny pinch of smoked paprika or a drop of liquid smoke, or use another smoked black tea in smaller quantity because lapsang is intense. ### Smoked sea salt (or regular sea salt) Sea salt that has been cold-smoked over wood (often alder, oak, or hickory) so the crystals carry a clean smoky aroma and finish, used primarily as a finishing salt to add smoke without cooking over flame. It’s sold by gourmet grocers, specialty spice shops, and online and can elevate finishing touches on cocktails, meats, and vegetables. Substitute regular sea or kosher salt plus a pinch of smoked paprika, chipotle powder, or a very small amount of liquid smoke to approximate the flavor. Use sparingly, as the smoked salts can be quite potent. ## Instructions ### 1. Steep smoked tea in hot water Bring the water to a near boil and pour it over the lapsang souchong tea bags in a heatproof pitcher or teapot. Steep 3 to 5 minutes depending on how pronounced you want the smoky note, then remove the tea bags and keep the smoked hot water warm. ### 2. Build the toddy Divide the bourbon, maple syrup, and fresh lemon juice among four warmed mugs (2 fl oz whiskey, 1 tbsp maple, 1 tbsp lemon per mug). Pour about 5 fl oz (150 ml) of the smoked hot water into each mug, stir until the maple dissolves, and taste for balance — add more syrup or lemon if desired. ### 3. Garnish and finish Garnish each mug with a cinnamon stick and a lemon wheel, then very lightly pinch or sprinkle a tiny amount of smoked sea salt over the top for an extra savory lift. The cinnamon stick doubles as a stirrer and the salt enhances both maple sweetness and smoky depth. ### 4. Serve warm Serve the toddies immediately while hot and aromatic. For variation, swap bourbon for aged rum, or use less smoked tea for a gentler smoke character. ## Nutrition Estimated nutrition per serving (1 serving (approx. 253g)): - Calories: 204 kcal - Protein: 0.3 g - Carbohydrates: 17.5 g - Fat: 0.1 g - Saturated Fat: 0 g - Fiber: 1.9 g - Sugar: 12.6 g - Added Sugars: 11.9 g - Cholesterol: 0 mg - Sodium: 294.2 mg - Potassium: 81.9 mg - Calcium: 53.2 mg - Iron: 0.4 mg - Vitamin D: 0 mcg ## Tips ### Control the smoke Steep lapsang souchong for 3 minutes for a gentle smokiness or up to 5 minutes for a pronounced note; taste the brewed tea before mixing to avoid overpowering the whiskey. ### Warm your mugs Prewarm cups with hot water to keep the toddy hot longer and prevent the whiskey from cooling and muting its aromatics. ### Dissolve maple fully Pour the hot smoked tea over the maple and stir until it’s fully incorporated—cold syrup won’t blend and leaves uneven sweetness. ### Use smoked salt sparingly A very small pinch per mug is enough to heighten savory notes; more will make the drink taste salty, not complex. ### Adjust on the fly After assembling, taste and tweak: add a splash more lemon if too sweet, or a little more syrup if too tart. ## Variations and Substitutions ### Aged Rum Swap Replace bourbon with 2 oz aged dark rum for molasses and oak warmth—maple and rum are a natural pairing that softens the lapsang’s sharp smoke. ### Non-Alcoholic Toddies Use 2 oz hot apple cider or strong chamomile in place of whiskey and a dash of nonalcoholic spirit if desired; increase lemon slightly to maintain brightness. ### Lighter Smoke Option Brew half lapsang and half English Breakfast or Earl Grey to temper the smoke while keeping depth for those who prefer a subtler finish. ### Spice-Forward Twist Add a clove or a strip of orange peel to the teapot while steeping for a warming, citrusy-spice lift that complements the maple. ## Notes This toddy leans into gentle smoke from lapsang souchong and pure maple for a cozy, grown-up cup — great for fireside evenings or small holiday gatherings. Home bartenders will love how simple tweaks (tea strength, syrup amount) let you dial the drink to taste. ### Storage and Make-Ahead If you’ve brewed extra smoked tea, store it in the refrigerator in a sealed container for up to 48 hours and reheat gently before serving. Assembled toddies are best consumed immediately; if you must reheat a mixed toddy, warm it slowly in a saucepan over low heat or in short bursts in the microwave—do not boil, which will drive off aromatics and more alcohol. ### Serving Suggestions Serve these toddies with small, savory bites that echo the drink’s smoke and sweetness—think aged cheddar and thinly sliced smoked ham, or spiced roasted nuts. For dessert pairing, ginger cookies or a dense apple cake will carry the maple theme without competing with the tea’s smokiness. ## Frequently Asked Questions ### Can I use loose-leaf tea instead of bags? Yes—use roughly 1 teaspoon of loose lapsang souchong per 5 fl oz of water, steeping 3–5 minutes and straining before building the toddy. ### What if the toddy is too smoky for me? Dilute with a little more hot water or add an extra splash of lemon and/or maple to rebalance; for future batches, cut the lapsang with a milder black tea. ### How much smoked sea salt should I use? Start with a very light pinch—about 1/16 to 1/8 teaspoon per mug—and sprinkle it on top; you can always add more, but you can’t take it away. ### Will reheating reduce the alcohol? Gentle reheating will cause only minimal alcohol loss if you avoid boiling; prolonged high-heat simmering will reduce ABV and change flavor, so reheat briefly and do not boil. ### Can I make a large batch for a party? Yes—brew the smoked tea and mix maple and lemon in a large thermos or insulated pot, then add whiskey per cup as you serve to preserve its aroma; for a fully prebatched option, combine everything but keep warm and stir before ladling. ## Related Recipes and Guides - [Watermelon Agua Fresca (Easy Blender Recipe)](https://www.topshelf.recipes/recipes/watermelon-agua-fresca-easy-blender-recipe) - [Classic Manhattan Cocktail](https://www.topshelf.recipes/recipes/classic-manhattan-cocktail) - [Non Alcoholic Manhattan](https://www.topshelf.recipes/recipes/non-alcoholic-manhattan) - [Blueberry Lavender Vodka](https://www.topshelf.recipes/recipes/blueberry-lavender-vodka) - [Cucumber Spritz](https://www.topshelf.recipes/recipes/cucumber-spritz) - [Rum Mojito Classic](https://www.topshelf.recipes/recipes/rum-mojito-classic) - [Trending Grillside Drinks for 2026: Cocktails, Low‑ABV Sippers, and Non‑Alcoholic Pairings to Elevate Backyard BBQ](https://www.topshelf.recipes/articles/trending-grillside-drinks-2026-cocktails-low-abv-non-alcoholic-pairings) - [Blue Drinks at Home: Natural Color Techniques + 10 Viral Blue Cocktail & Mocktail Recipes](https://www.topshelf.recipes/articles/blue-drinks-natural-ingredients-10-viral-recipes) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan)