Atholl Brose is an traditional Scottish drink made from oats and whisky, and usually served for Hogmanay, or New Year’s Eve.
Originally published December 31st, 2013.
Of all my cookbooks, one of my favorites is by Janet Warren called A Feast of SCOTLAND which has many very traditional Scottish recipes, including Atholl Brose.
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What is Atholl Brose?
One of the many recipes I’ve always wanted to try from this cookbook is called Atholl Brose. which is a Scottish favorite for New Year’s Eve (or Hogmanay as it is called in Scotland). According to her book and Wikipedia, the drink was apparently “invented” in 1475 by the Earl of Atholl, who captured the Earl of Ross by filling a well with the alcoholic concoction!
The recipe for Atholl Brose in Janet Warren’s book only contains oatmeal, water, honey and whisky, which is apparently the closest to the original recipe. After searching the internet, it seems there are so many versions, but a lot of them now include cream.
Seeing so many different variations on the theme, I wasn’t too concerned about getting the quantities right. I think it all depends on subjective taste buds. However, I did insist on good quality ingredients so it’s vital that you use a proper whisky (my Dad really likes Glenfiddich or Glenlivet).
I also decided I wanted to try both versions. First I made without the Atholl Brose without cream. Then I added cream to half of the small batch. I prefer the cream version, but I would recommend trying both to see which one suits your taste.
The end of December is a great time to make Atholl Brose recipe as it needs 24 hours for the oats to soak, and it will be ready for New Year’s Eve!
If you need some ideas for nibbles and small bites, I have gathered some of my recipes together in this post.
And during the holidays, you’re bound to feel the call for a hot toddy! Am I right?
Hopefully, you’ll ring in the new year with an Atholl Brose, instead! Slainte!
Atholl Brose
(with and without cream)
- 1/2 cup (3 oz) steel cut (pinhead) oats
- 1 1/2 cups (12 oz) water
- 3 tsp honey (heather honey is usually used)
- about 8 oz whisky (equal to the amount of brose from the oats)
- (optional: 5 oz heavy cream)
Soak the oats in the water for 24 hrs.
Drain the brose from the oats. Put some paper towel in a strainer, then squeeze the rest of the liquid out using a linen cloth.
Stir in the honey (to do it properly, use a silver spoon)!
Next, pour in the whisky and stir.
This is the original Atholl Brose. Finally, add the cream, if you desire.
Now you are ready to greet the new year in a traditional Scottish manner!
Happy New Year and
Lang May Yer Lum Reek!
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Atholl Brose (With and Without Cream) A Traditional Scottish Drink for Hogmanay (New Year's Eve)
A traditional Scottish alcoholic beverage usually had on New Year's Eve.
Ingredients
- 1/2 cup (3 oz) steel cut (pinhead) oats
- 1 1/2 cups (12 oz) water
- 3 tsp honey (heather honey is usually used)
- about 8 oz whisky (equal to the amount of brose from the oats)
- (optional: 5 oz heavy cream)
Instructions
- Soak the oats in the water for 24 hrs.
- Drain the brose from the oats. Put some paper towel in a strainer, then squeeze the rest of the liquid out using a linen cloth.
- Stir in the honey (to do it properly, use a silver spoon)!
- Next, pour in the whisky and stir. This is the original Atholl Brose. Add the cream, if you desire.
Notes
Nutrition info is without the cream.
Nutrition Information:
Yield: 11 Serving Size: Shot glassAmount Per Serving: Calories: 81Total Fat: 0gCarbohydrates: 5gProtein: 0g
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Thanks for sharing! I’ve included your post in my Friday Food Finds collection at http://rootedinfoods.com/friday-food-finds-2/
Thanks so much! CC
Sounds delicious, and everything’s better with whisky I believe!
I believe you are correct, Sheryl! :)
Happy New Year and a drink that I love, and so beautifully photographed too! Karen
Same to you, Karen! Thank you for stopping by! Coming from you, I am over the moon with your compliment! ;) CC
Yum, sounds delicious!
Wish I had seen this yesterday, as we had some friends in for sunset, and 1 of them is Scottish! Filed away for future use tho!
Happy 2014, Christina!
Very good!! Happy New Year to you too, Mimi! :)
I’m sure I would prefer the cream version, too. Very interesting post, Christina. Happy New Year! Wishing you every happiness & hope to see you in Feb! xoxo
Same to you, Susan! Happy New Year!! xxx
I think this sounds delicious, I believe my preference would be with cream. Happy New Year, can’t wait to see what you have for us in 2014.
Happy New Year to you, too! Same here…you have such a great blog! xx
Great post Christina! Happy New Year! Very interesting recipes and I enjoyed the stories. My sister-in-law’s mom comes from Kirkcaldy in Scottland. She has told me very interesting stories about when she was growing up. Thanks for your delicious drinks…sound really yummy! Blessings, Dottie :)
Oh I’m sure she’s got amazing stories…I hear them all the time from my Dad. Happy New Year, Dottie!! xx
I have never tried anything like this. But it such and interesting drink :)
Happy New Year, Christina!
Happy New Year to you too, Medeja!! xx