Spicy Apple & Carrot ‘Hot Toddy’

Desserts Snacks

By David Frenkiel and Luise Vindahl, Green Kitchen Stories

With our long Scandinavian winters, we wanted to include at least one warm juice. This sweet and spice-infused apple and carrot ‘hot toddy’ is a perfect nightcap, a soothing cold and flu remedy or simply a comforting treat on a miserable cold and wet day.

This recipe is taken from Green Kitchen Smoothies by David Frenkiel and Luise Vindahl, published by Hardie Grant Books and available now where all good books are sold. Find out more information on the book here.

Ingredients
Method

4 small apples, cored (approx. 400 g/14 oz) (organic if possible)
2 large carrots, tops removed and peeled (approx. 300 g/10½ oz)
1 knob fresh ginger, peeled (approx. 15 g/½ oz)
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Pinch ground cardamom
Pinch ground cloves
To Serve
Ground cinnamon

Step 1Wash the apples, carrots and ginger and chop them to fit your juicer.
Step 2Feed them through the mouth of the juicer one by one, alternating between the fibrous (ginger) and juicy (apples) ingredients, while using the hard ingredient (carrots) to push everything else through
Step 3Taste and adjust the flavours to your liking. Pour the juice into a saucepan and mix in the spices. Bring to a gentle simmer and remove from the heat.
Step 4Stir well, pour into two medium-sized mugs (as featured in the photo), finish with a sprinkling of cinnamon and serve straight away.
Step 5Tip: For a winter punch, try adding a dash of rum to the finished ‘hot toddy’ (1 part rum to 4 parts juice).