- For the Chili-Infused Maple Syrup: Add maple syrup and ground cinnamon to a small saucepan. Thinly slice the habanero chilis and discard the stem ends. Add chilis (with seeds) to maple syrup and heat mixture over medium high heat, stirring until mixture comes to a simmer and begins to foam. Remove from heat and let sit for 15 minutes or up to an hour.
- For the Hot Toddy: In a medium saucepan, combine the POM Wonderful 100% Pomegranate Juice, lemon juice and bourbon. Stir in 8 oz water and 3 to 3½ tablespoons of the chili-infused maple syrup.
- Heat the Hot Toddy over medium-high heat until just steaming. Pour into mugs and top with POM Pomegranate Arils. Garnish with a cinnamon stick and lemon peel twist, if desired. Serve hot.
- Extra chili-infused maple syrup can be kept in a covered jar in the fridge for up to a week.
To make a mocktail version, mix together 1½ cups P∂M Juice, 1 oz lemon juice, 8 oz water, 4 oz orange juice, 1 teaspoon vanilla extract and 2 tablespoons chili-infused maple syrup. Heat and serve hot or cold over ice.