Eosinophilic Esophagitis Friendly Vegan Hot Toddy
Warm, fragrant, and deeply soothing, this hot toddy is the kind of drink that feels like a hug in a mug on a cold evening. Whiskey, fresh lemon juice, and maple syrup come together in a beautifully balanced blend of smoky, tart, and sweet — no dairy, no gluten, no common trigger ingredients to worry about. For anyone managing eosinophilic esophagitis, finding comfort drinks that don't rely on milk, soy, eggs, or wheat can feel limiting, but this one checks every box without sacrificing a drop of flavor. The maple syrup stands in beautifully for honey, keeping things plant-based while adding a gentle, caramel-like sweetness that plays perfectly off the citrus. Steeping the cinnamon stick and cloves right in the mug means you get that warm, spiced aroma without any added extracts or mystery flavorings. It comes together in just a few minutes with ingredients that are easy to keep on hand, making it a genuinely effortless treat for a quiet night in.
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Learn more →Ingredients
1 serving
- 1 ½ oz whiskey (bourbon or irish whiskey)
- 1 tbsp maple syrup
- ¾ oz fresh lemon juice (about ½ a lemon)
- 6 oz hot water
- 1 cinnamon stick
- 2 whole cloves
For serving
- 1 lemon wheel or slice, for serving (optional)
Instructions
- 1
Heat the water in a small saucepan or kettle until just off the boil, about 200°F (93°C) — steaming vigorously but not at a rolling boil.
- 2
Add the maple syrup and lemon juice to a heatproof mug and stir briefly to combine.
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