[:de]Mein Hot Toddy[:en]My Hot Toddy[:]

[:de]

[Werbung] Kalte Novemberabende lassen sich wunderbar auf der Couch mit einer Serie, einem Buch oder dem Strickzeug verbringen. Warme Novembernachmittage am besten auf dem Balkon mit dem Gesicht in die Sonne. Ein warmer Drink in der Hand ist eine gute Begleitung zu beidem.

Zum November mit seinen letzten goldenen Sonnenstrahlen passt wunderbar der Bourbon. Damit mir nicht kalt wird packe ich ihn in einen wärmenden Hot Toddy. Um den nahenden Winterblues fernzuhalten verwende ich frisch gepressten Orangensaft, dazu heißes Wasser und wärmende Gewürze.

Meinen Vitamin D Vorrat habe ich dieses Jahr glücklicherweise schon in Thailand aufgestockt. Innere Wärme gibt mir der Hot Toddy.

Nimm das, Winter!

Hot Toddy with Bourbon and fresh orange juice - Hot Toddy mit Bourbon und frischem Orangensaft by Coconut & Vanilla

Vor einem Jahr: Peanut Butter Cups

Vor drei Jahren: Vanillesauce

Vor vier Jahren: Orangen-Vanille-Stangen

Vor fünf Jahren: Schottisches Shortbread

Vor sechs Jahren: Crème brûlée mit Gewürzen

Dieser Post ist in Kooperation mit thebar.com entstanden. Rezept, Konzept, Fotos und Meinung sind meine.

[:en]

[Advertisment] Cold november evenings are made for sitting on the couch watching series, reading a book or knitting along. Warm november afternoons are best spend on the balcony with the face in the sun. A warm drink is the best company for both.

November with its last golden sun rays calls for the golden warm bourbon. I pack the bourbon in a warm hot toddy to prevent being cold. To keep away the approaching winter blues I add freshly squeezed orange juice, hot water and warming spices.

Luckily, I stocked my vitamin d supply already in Thailand this year! The hot toddy provides me with inner warmth.

Take this, winter!

Hot Toddy with Bourbon and fresh orange juice - Hot Toddy mit Bourbon und frischem Orangensaft by Coconut & Vanilla

One year ago: peanut butter cups

Three years ago: vanilla sauce

Four years ago: orange vanilla sticks

Five years ago: scottish shortbread

Six years ago: spiced crème brûlée

This post was created in cooperation with thebar.com. Recipe, photos, concept and opinion are my own.

[:]

Schottisches ShortbreadScottish Shortbread

Update: Für das deutsche Rezept nach unten scrollen!

I never were really fond of shortbread. Scottish or not. We didn’t even tried some, as we were in Scotland last year. We just brought some home as a gift. I ate some of the gift myself. But I’m not ashamed, since it revealed the tastiness of shortbread to me. Scottish shortbread. I don’t know how Irish tastes or other. So I’m only referring to Scottish.

Lately I thought again of the shortbread. And I thought of a try years ago to produce shortbread. It was a recipe of Jamie Oliver. It was not good. Since then I had a slightly aversion against shortbread. Sorry Jamie. But there was no reference of the Scottish there. A glimmer of hope? Well, I searched the internet for a simple shortbread recipe, no chocolate, no herbs, no fuss. And then I found it! On a blog, which blogger has it from a fellow blogger, who owns it from her Scottish grandfather!

Scottish Shortbread

 If you are not familiar with shortbread. I give you a short dive into the taste and texture of that shortbread. It’s crumbly, but not allover. Everything holds together, but on the edges it crumbles. It’s flaky, maybe you can see some layered flakes in the picture. Those layers brake apart in your mouth. And then comes the buttery taste.  There’s a lot of butter in there, but it doesn’t taste like your eating pure butter. Simple, but somehow complex. Maybe just delicious. So don’t keep your hands from that recipe, because of the butter, you will regret that! And yes you can eat more than one piece. Because they are lighter than you think.

You don’t need a special ingredient, it’s all there in the kitchen. Go and make them!

Scottish Shortbread

I never were really fond of shortbread. Scottish or not. We didn’t even tried some, as we were in Scotland last year. We just brought some home as a gift. I ate some of the gift myself. But I’m not ashamed, since it revealed the tastiness of shortbread to me. Scottish shortbread. I don’t know how Irish tastes or other. So I’m only referring to Scottish.

Lately I thought again of the shortbread. And I thought of a try years ago to produce shortbread. It was a recipe of Jamie Oliver. It was not good. Since then I had a slightly aversion against shortbread. Sorry Jamie. But there was no reference of the Scottish there. A glimmer of hope? Well, I searched the internet for a simple shortbread recipe, no chocolate, no herbs, no fuss. And then I found it! On a blog, which blogger has it from a fellow blogger, who owns it from her Scottish grandfather!

Scottish Shortbread

 If you are not familiar with shortbread. I give you a short dive into the taste and texture of that shortbread. It’s crumbly, but not allover. Everything holds together, but on the edges it crumbles. It’s flaky, maybe you can see some layered flakes in the picture. Those layers brake apart in your mouth. And then comes the buttery taste.  There’s a lot of butter in there, but it doesn’t taste like your eating pure butter. Simple, but somehow complex. Maybe just delicious. So don’t keep your hands from that recipe, because of the butter, you will regret that! And yes you can eat more than one piece. Because they are lighter than you think.

You don’t need a special ingredient, it’s all there in the kitchen. Go and make them!

Scottish Shortbread