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Sam Woulidge

Sam Woulidge

Recipes & Articles by Sam Woulidge

Good intention granola squares

Biscuit recipes

Good intention granola squares

20 minutes

Summer fruit suckers

Frozen yoghurt

Summer fruit suckers

8 hours freezing time

Feta-and-garlic vetkoek

South African

Feta-and-garlic vetkoek

15 minutes

Marie's apple bread

Bread recipes

Marie’s apple bread

1 hour

Humble bread

Bread recipes

Humble bread

1 hour

Quick raspberry cordial

Berry recipes

Quick raspberry cordial

Spicy Chai

Hot drink

Spicy Chai

20 minutes

Coriander pesto

Coriander pesto

Banana bread with cinnamon-sugared pecans

Fruity dessert

Banana bread with cinnamon-sugared pecans

0 minutes

Roast baby brinjals with garlic, lemon and oregano

Brinjal recipes

Roast baby brinjals with garlic, lemon and oregano

1 1/2 hours

Salted caramel popcorn

Salted caramel popcorn

5 minutes

Spicy hot toddy

Cocktail recipes

Spicy hot toddy

5 minutes

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Spicy hot toddy

By Sam Woulidge

Serves 2

Difficulty Easy

Prep Time 15 minutes

Cooking Time 5 minutes

Ingredients

250 ml water
1 cinnamon stick
4 star anise
3 whole cloves
1 x 1 cm fresh ginger piece
1 lemon, peeled
250 ml whisky
1/2 T honey
1 T freshly squeezed lemon juice

Method

Heat the water, spices and lemon peel in a small saucepan over a medium heat.

Warm a heatproof glass, then pour the whisky into the glass.

Once the water starts bubbling and is infused with the spices, strain it to remove the spices and peel and pour it into the glass of whisky. Add the honey and lemon juice.

Chef's note: I wouldn’t say no to my mother’s sweeter version. Hers consists of a shot of brandy, warm ginger ale and a good dose of freshly squeezed lemon juice, and a smidgen of honey. Her mother believed that buchu-infused brandy could cure all ills. But I still like mine the most.