Bailey's for Christmas

[HEPZIBAH]

I appreciate Hepzi, you may look at the ingredients and think that it sounds too sweet, but he strong black coffee and the cup of whisky take away a lot of the sweetness. I should have added when you make the black coffee you need 4-5 teaspoons of coffee in the mug you make. Thanks Hepzi for making me go back o the recipe I posted.

How big a mug?
Given the type of coffee you have suggested I would find your quantity of coffee in an average 1/3rd pint mug tasteless.

[FarleyFlavors]

If you like Baileys you'll probably enjoy Atholl Brose, a kind of less-sweet Scottish equivalent. I always make this for Burns' night.

70cl Scotch whisky
100g fine or medium ground oatmeal
300ml double cream
4tbsp Scottish heather honey

Put the oatmeal in a bowl, pour over the whisky, cover and leave overnight.

Using muslin or a clean teacloth in a sieve, strain as much whisky as possible from the oats. Discard the oats.

Stir in the double cream.

Whisk the honey into the mixture until it's dissolved.

Store in a bottle in the fridge and shake (or stir) well before serving.

It tastes even better if allowed to sit for a couple of days.

Use a decent blend like Grouse or Johnnie Walker Red. Anything more expensive is a bit of a waste!

You could just about get by using a cheaper honey but it's really worth the expense for the wonderfully rich flavour that heather honey provides.

[HEPZIBAH]

FarleyFlavors, thank you for giving a recipe with actual measurements.

The opening part of your post immediately reminded me of an old winter favourite of mine. A blob - size of blob to personal taste - of Whisky Butter or cream stirred into porridge giving an extra dimension. A particular delight after an evening swim. Before I left for swimming I would leave the oats soaking in the milk. This sped up the cooking process when I got home and needed something warm and nourishing.

Perhaps instead of wasting your whisky soaked oats you should cook them up in milk and have a warming bowl of porridge!

[Horus]

I can vouch for FF's Atholl Brose, always a favourite of mine at Burns suppers, usually made by the ladies organising the event, fond memories.

[Major Thom]

Put some Raspberries in it and you vitually have Cranachan! A dish we used to serve for dessert when we had the Guest House in Glendale on Skye. Uhm! Cranachan and Clootie Dumpling for Hogmany yummy!

[carrie]

Farley Flavors sounds good , can't get the heather honey but will try with the honey from the Monastery.