Pumpkin maple hot toddy

By Tania Ganassini
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Pumpkin maple hot toddy

Total Time



  • 400 millilitres boiled filtered water
  • 4 ginger tea bags (optional)
  • 4 teaspoons pumpkin purée
  • 2 tablespoons raw local honey
  • 2 tablespoons pure maple syrup
  • 4 ounces Canadian whiskey
  • 2 tablespoons fresh lemon juice
  • Dillon’s ginger bitters (optional)


  • 4 cinnamon sticks
  • 4 lemon slices
  • 1 tablespoon unrefined sugar of choice (maple sugar, coconut sugar, etc)
  • 1/2 teaspoon pumpkin spice blend


  1. In a heat-safe pitcher or container, bring water to a boil and pour over the ginger tea bags. Let steep for three minutes.
  2. Mix together the unrefined sugar and pumpkin pie spice for the spiced sugar rim. Dip the glass rims into some water and dip into the spiced sugar rim!
  3. For the ginger tea, add the whiskey, pumpkin purée, honey, maple, lemon juice and bitters.
  4. Pour into rimmed glasses and garnish with a cinnamon stick and a slice of lemon if desired. Serve warm.


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