Woodbridge by Robert Mondavi has your big game beverages covered
The dips have been whipped, the chicken wings slathered and coasters across America eagerly await a frosty glass of something good. Super Bowl Sunday sends many crazed football fans into a frenzy, especially if your team is playing on the grid iron. But if you want to sit back and relax during the game, try toasting a touchdown with a hot toddy, especially if it is a chilly February night.
Chef Alex Guarnaschelli’s hack for making a hot toddy is by letting it warm up in the slow cooker.
“You’ll save valuable stove space so make the recipe ahead of time and then add all of the ingredients to the slow cooker,” she said. “You can leave it on a low heat, leaving more time to spend with friends and family.”
Woodbridge Touchdown Toddy
Yields 4 servings
4 cinnamon sticks
3 whole star anise
3 Tbsp honey
1 bottle of Woodbridge by Robert Mondavi Chardonnay
1 large lemon, zested and halved
1 Tbsp sugar
1. Preheat oven to 350 degrees F.
2. Place the cinnamon and star anise on a baking sheet until you can smell them in the oven, 3-5 minutes. Remove.
3. In a medium pot over medium heat, bring the honey to a simmer and let it froth and turn light brown, 3-5 minutes. Remove pot from heat and slowly add the chardonnay. Return pot to burner, add spices and zested lemon halves, and bring to a simmer over medium heat. Turn off heat and allow to steep, like tea, for 25-30 minutes and then strain.
4. In a small bowl, mix the sugar with the lemon zest. Dip the glass rims in the toddy and roll in the lemon sugar. Warm the toddy by bringing to a small simmer and ladle the spiced wine into the glasses.