Makes 2 cups

2 Rooibos tea bags
500 ml (2 cups) boiling water
4 cardamom pods, crushed to release the seeds
1 cinnamon stick
3 whole cloves
1 thumb of fresh ginger, thickly sliced
1 thin slice of fresh lemon
1 JAZZ™ apple in the skin, cut into 6 slices
25 ml muscadel, brandy, or whiskey or to taste
more JAZZ™ apple and fresh mint leaves, to garnish

  1. Place the tea bags in a large jug and pour boiling water over.
  2. Flavour the tea with cardamom, cinnamon, cloves, ginger, lemon, and slices of JAZZ™ apple.
  3. Allow to steep for 5-10 minutes until well infused.
  4. Pour muscadel, brandy, or whiskey into mugs or heat-resistant glasses or glass cups. Add the warm tea and garnish the ‘hot toddy’ with extra apple and fresh mint leaves.

Created by: Heleen Meyer