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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/Hot water?
Sorry?
The recipes that I have found, yes, have been very similar. One I found says that sometimes people would add egg or egg white to the recipe. I wonder what that would be like. I’ve seen pictures of frothed egg white on the top of the cocktail.
I had Atholl Bros in a restaurant many years ago. I saw it on their dessert menu and had read the recipe in my new recipe book “Talking about Puddings”. Apparently I was the only person who knew what this dessert was!
It was absolutely SCRUMPTUOUS. So good to have something different on a menu. Shows some thought went in to
The pudding course, which is after all, for some of us the main event.
Lovely, Susie!
Christina. You have nice recipes. Thanks iris
The Scots are certainly inventive with their oats!
So true!