Is a Hot Toddy Actually Good for Your Cold?
Updated: May 30, 2019
Turns out the perfect hot toddy recipe for a cold might come from...your doctor!
Hot toddies were invented to help fend off the cold weather, but they became a popular remedy to fend off symptoms of winter colds and flu. (Just like these comfort foods!) Is your favorite hot toddy recipe for a cold actually doctor-approved? The answer appears to be yes.
What’s in a hot toddy?
The classic hot toddy is a drink made with:
- 1-2 ounces whiskey or brandy
- A sprinkling of spices—cinnamon or ginger works great!
- Tablespoon of honey
- Juice of half a lemon
- Boiling water (enough to top off your mug)
Some say it was named in the 1700s for the well in Edinburgh, Scotland where many pubs drew their water—Tod’s Well. Others say it was named in the 1800s for an Irish doctor, Bently Todd, who was known to prescribe hot brandy spiced with cinnamon for his cold and flu patients. It might’ve worked, too. One thing virtually all doctors will agree on is that hot beverages help a sore throat and stuffy nose.
How hot beverages ease cold and flu symptoms
While there’s no cure for the common cold, doctors often recommend heated beverages to provide relief from its symptoms. It’s no surprise that cold and flu comfort foods include many wonderful soups. (Hello, chicken noodle!) A 2008 study demonstrated that hot drinks provide relief from a runny nose, cough, sneezing, sore throat and tiredness.
So, the question becomes whether alcohol should be included in a hot toddy recipe for a cold.
You can go either way on the booze
Brandy and other forms of alcohol were used medicinally during the 1800s and early 1900s. Even to this day, Nyquil contains 10% alcohol. It’s because alcohol has a sedative effect and can help you feel relaxed enough to sleep. Plus, if a hot toddy with whiskey or brandy can help relieve stress and anxiety—that’s going to help you get well, too
That said, the Mayo Clinic points out that alcohol has a dehydrating effect. It’s best to drink in moderation, especially while nursing a cold or flu. Here are the best and worst drinks for hydration.
Add spices for even more health benefits
Your hot toddy recipe for a cold should definitely include a dash of cinnamon because, among other things, spices stimulate saliva, helping a sore throat to feel better. In addition to cinnamon, you can try ginger, nutmeg, cloves or cardamom. Feel free to improvise, too, based on the health benefits you’re seeking.
Sweeten with honey, maple syrup or agave
When you’re nursing a cold or flu, sweet flavors can be comforting. To sweeten your hot toddy, add a natural liquid sweetener, which blends more easily than granulated sugar. We like honey the best because it helps to coat your throat a bit, which can be soothing for a nasty cough. It also has a few health benefits!
Whether you add a bit of brandy or not, a hot toddy is a soothing way to nurse a cold and tasty to enough to sip long after you’ve recovered.
More comfort foods that help you kick a cold
Homey Chicken Noodle SoupChicken noodle soup brings back memories of childhood. This revamped version with a healthy twist is a favorite at my house, especially after we've been working outside on a cool day. It takes the chill off.—Cynthia LaFourcade, Salmon, Idaho
Spinach RiceI like to serve this Greek-style rice dish alongside steaks with mushrooms. It makes an elegant side that can be doubled for guests. —Jeanette Cakouros, Brunswick, Maine
Honey Cinnamon BarsMy Aunt Ellie gave us the recipe for these sweet bar cookies with cinnamon and walnuts. Drizzle with icing, and serve with coffee or tea. —Diane Myers, Star, Idaho
Tomato-Orange SoupWho knew orange and tomato were such a good pair? Whenever I serve this, I keep the recipe handy for requests. —Barbara Wood, St. John’s, Newfoundland
Frozen Berry & Yogurt SwirlsI enjoy these frozen yogurt pops because they double as a healthy snack and a cool, creamy sweet treat. —Colleen Ludovice, Wauwatosa, Wisconsin
Ginger Veggie Brown Rice PastaOnce I discovered brown rice pasta, I never looked back. Tossed with ginger, bright veggies and rotisserie chicken, it tastes like a deconstructed egg roll! —Tiffany Ihle, Bronx, New York
Minestrone with TurkeyI remember my mom making this soup; now I make it for my kids as often as I can. It's a good way to use up leftover vegetables. Sometimes I add a can of rinsed and drained kidney or garbanzo beans. —Angela Goodman, Kaneohe, Hawaii
Lemon Rice PilafNo need to buy premade pilaf mix when you can easily make your own in 20 minutes. The lemon zest adds a welcome burst of tang. —Taste of Home Test Kitchen
Over-the-Rainbow MinestroneThis vegetarian soup features a rainbow of vegetables. You can use any multicolored pasta in place of the spirals. —Crystal Schlueter, Northglenn, Colorado
Honey Chicken Stir-FryI'm a new mom, and my schedule is very dependent upon our young son, so I like meals that can be ready in as little time as possible. This all-in-one chicken stir fry recipe with a hint of sweetness from honey is a big time-saver. —Caroline Sperry, Allentown, Michigan
Shredded Gingered Brussels SproutsEven people who normally don't care for Brussels sprouts will ask for a second helping of these. —James Schend, Pleasant Prairie, Wisconsin
Strawberry-Rosemary Yogurt PopsWe planted strawberries a few years ago and these tangy-sweet frozen yogurt pops are my very favorite treats to make with them! The options are endless. Try using other yogurt flavors like lemon, raspberry or blueberry. —Carmell Childs, Orangeville, Utah
Lemon Thyme Green TeaFresh sprigs of lemon thyme make this citrusy tea so refreshing—it’s like sipping summer from a cup. My family and I enjoy it so much that it’s a staple on our southern front porch.—Melissa Pelkey Hass, Waleska, Georgia
Fruit Cup with Citrus SauceThis fruit salad is so elegant that I serve it in my prettiest crystal bowls. With its dressed-up flavor, it's perfect for a special event, but easy enough for every day. —Edna Lee, Greeley, Colorado
Turkey Dumpling SoupSimmering up a big pot of this soup is one of my favorite holiday traditions. This is a variation on a recipe my mom made while I was growing up. My husband and children can't get enough of the tender dumplings. —Debbie Wolf, Mission Viejo, California
Honey Cinnamon Roll-UpsThis cinnamon treat reminds me of baklava, but with only a few easy ingredients, it's a fraction of the work. It's my aunt's recipe, and I think of her when I make it. —Sue Falk, Sterling Heights, Michigan
Citrus-Tarragon Asparagus SaladI created this colorful salad when I was invited to a friend's Easter egg hunt and potluck picnic. The guests were begging to get my recipe. Let the flavors infuse overnight for the best taste. —Cheryl Magnuson, Apple Valley, California
Orange Pomegranate Salad with HoneyI discovered this fragrant salad in a cooking class. If you can, try to find orange flower water (also called orange blossom water), which perks up the orange segments. But orange juice adds a nice zip, too! —Carol Richardson Marty, Lynwood, Washington
Frozen Pineapple-Kiwi PopsKiwi, pineapple, sugar and water are all you need to make these easy, breezy freezer pops.—Colleen Ludovice, Milwaukee, Wisconsin
Old-Fashioned ApplesauceWe had all kinds of apple trees in the yard when I was growing up, so I don't know for sure which ones Mother liked best for applesauce. (Today I use Cortlands.) I do know that her applesauce was very white. The secret, she said, was to keep the apples in salt water while she peeled them so that they wouldn't darken. —Doris Natvig, Jesup, Iowa
Heirloom Tomato & Zucchini SaladTomato wedges give this salad a juicy bite. It's a great use of fresh herbs and veggies from your own garden or the farmers market. —Matthew Hass, Franklin, Wisconsin
Tarragon AsparagusI grow purple asparagus, so I'm always looking for new ways to prepare it. Recently, my husband and I discovered how wonderful any color of asparagus tastes when it's grilled. —Sue Gronholz, Beaver Dam, Wisconsin
Strawberry-Citrus Freezer PopsI knew that clementines and strawberries would create a luscious combination in a fruit pop, and I have to say these are delicious! —Colleen Ludovice, Milwaukee, Wisconsin
Warm Spiced ChaiMy wife loves chai, but I have never been satisfied with any of the store-bought mixes, so I created my own. —Justin Weber, Milwaukee, Wisconsin
Classic French Onion SoupEnjoy my signature French onion soup the way my granddaughter Becky does: I make onion soup for her in a crock bowl, complete with garlic croutons and gobs of melted Swiss cheese on top. —Lou Sansevero, Ferron, Utah
Jicama Citrus SaladNever tried jicama? It is a crunchy Mexican turnip, and I love to use it in this super easy salad. The jicama is ideal alongside the vibrant flavors of the tangerines and shallots. Between the sweet and sour flavors in this salad and its crunchy texture, it's all delish if you ask me. —Crystal Jo Bruns, Iliff, Colorado
The Ultimate Chicken Noodle SoupMy first Wisconsin winter was so cold, all I wanted to eat was homemade chicken noodle soup. Of all the chicken noodle soup recipes out there, this type of soup is my favorite and is in heavy rotation from November to April. It has many incredibly devoted fans.—Gina Nistico, Denver, Colorado
Honey ChallahI use these shiny, beautiful loaves as the centerpiece of my spread. I love the taste of honey, but you can also add chocolate chips, cinnamon, orange zest or almonds. Leftover slices of this sweet challah recipe work well in bread pudding or for French toast. —Jennifer Newfield, Los Angeles, California
Blackberry Frozen YogurtYou could also use boysenberries, raspberries or strawberries for this delicious dessert. — Rebecca Baird, Salt Lake City, Utah
Flavorful Matzo Ball SoupA variety of winter vegetables gives the broth for this classic Jewish soup a deep flavor. You can use a few green onions instead of the leek. —Taste of Home Test Kitchen
Strawberry, Cucumber & Honeydew SaladStrawberries and cucumbers together—I just love this combination! We used to eat a lot of cucumbers growing up in upstate New York. We'd get them, along with strawberries and melons, from fruit and veggie stands to make this sweet and tangy salad. —Melissa Mccabe, Long Beach, California
Wild Rice, Quinoa & Cranberry SaladThis fragrant salad is a vitamin and protein powerhouse. Toss in leftover cooked turkey to make it a meal the next day. —Jerilyn Korver, Bellflower, California
Healthy Chicken Dumpling SoupMy husband was fooled with this low-fat recipe and I'm sure your family will be, too! A savory broth, hearty chicken and rich dumplings all add up to comforting flavor. —Brenda White of Morrison, Illinois
Garlic Asiago Cauliflower RiceThe garlic seasoning and Asiago really pack a punch, making this five-ingredient low-carb side dish a real weeknight winner. —Colleen Delawder, Herndon, Virginia
Sonoran Sunset Watermelon IceIf you didn’t think watermelon and cilantro could go together in a dessert, this recipe will be a pleasant surprise! Sprinkle pomegranate seeds and a sprig of cilantro on top for extra flair. —Jeanne Holt, Mendota Heights, Minnesota
Classic Avocado ToastThis is such an easy way to add avocados to your diet. Use healthy multigrain bread and top with sliced radishes and cracked pepper or lime zest, or chipotle peppers and cilantro. —Taste of Home Test Kitchen
