Licorice Hot Toddy

John deBary | New York

“A chef from Momofuku showed me that the faster you get from hot to cold, the less crystallization you get with the sugar,” explains John deBary. “It’s optional, but it’s a nice touch, especially if you need to use it right away,” he notes of the ginger syrup that lends a spicy tang to this non-alcoholic take on a toddy.


Serving: 1

  • 2 licorice tea bags
  • 2 licorice tea bags
  • 1/4 ounce ginger syrup (see Editor's Note)
  • 1/4 ounce ginger syrup (see Editor's Note)
  • 1/4 ounce black pepper syrup (see Editor's Note)
  • 1/4 ounce black pepper syrup (see Editor's Note)
  • 1 cup boiling water
  • 1 cup boiling water

Garnish: lemon wedge

  1. Combine the tea bags, ginger syrup and black pepper syrup in a mug, then fill with boiling water.
  2. Let steep for 4 to 5 minutes then discard the tea bags.
  3. Garnish with a lemon wedge.
Editor's Note

Ginger Syrup
2 parts sugar
1 part fresh ginger juice (extracted using a vegetable juicer)

In a saucepan over low heat, combine the ginger juice and sugar until the sugar is dissolved. Do not bring to a boil. Once the sugar has dissolved, place the syrup in an ice bath until cool.

Black Pepper Syrup
1/4 cup freshly ground black pepper
1 cup filtered water
1 cup granulated sugar

Combine all ingredients in a blender. Blend on high for 2 minutes, until the sugar has dissolved completely. Strain through a gold coffee filter into an airtight container, discarding the solids. Store in the refrigerator for up to two weeks or in the freezer for up to 6 month.