Atholl Brose (With and Without Cream) A Traditional Scottish Drink for Hogmanay (New Year’s Eve)
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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Still haven’t ventured to make this… prosecco seems to keep me slaked. 😊 Maybe next year… (actually just checked my oats – they have gone rancid. 😔)
Happy New Year!
Oh dear, that’s not good (old oats)! Happy new year to you, too, David!
This post has stirred up memories of my grandmother and mother making Atholl Brose for Hogmanay . My Dad , an Englishman , was the dark haired one who usually played first footer over the door . However with that generation all passed , I haven’t seen this done in over 50 years . I might have to start the tradition again with two younger generations who love their Scottish heritage passed down through my Mum…….no cream of course , and plenty more whisky, always a wee dram .
Just lovely memories, Paul! I think it’s a great thing to re-introduce traditions that may be all but lost! You still remember and that’s enough to start it again, especially if you have a willing audience :) Slainte!
I live in Saskatchewan Canada and was raised in a big family durng the 1950’s. My father was from Aberdeen Scotland and whenever we would come down with the flu during winter months, he always made a large pot of Brose (no alcohol) with watered down milk, honey or brown sugar and a dash of cinnamon. This was sooo good and firmly believe it had medicinal healing powers, still believe this today (I’m 73).
I wouldn’t doubt it! Oats are amazing! Thanks for the note, Lynn!
I’ve again come in too late for this one for New Year, Christina – but one day I have to try this. Sounds great with or without the cream!
It’s definitely unique, that’s for sure! :) Fun to do when having guests.
Wow – this one is new to me and sounds very interesting! Thanks for sharing and for the history.
Interesting recipe, I have never had anything like this. Happy New Year!
Thanks Cathy, and same to you!
I’ve never had Atholl Brose before…One of the regrets I have when I lived in London, was not making it up to Scotland for a true Hogmany! i’ll have to put this “On The List”!
I know, that’s sad! You can always go back! :)
Hogmanay in Scotland isn’t what it used to be, it’s a much quieter affair now.
Atholl brose should be made a month before consuming to allow the flavour to develop. However, on doing this it becomes quite strong alcoholically speaking so be careful.
Thanks for the tip, Carol! Probably a good thing about Hogmanay, too :)
Wow! This is fascinating! I don’t like whiskey/whisky, although we tasted it twice in Scotland. I so wish I could appreciate it.
Not everything is for everyone, Mimi. Don’t feel badly. Happy New Year!