A weird recipe. This is another version, that includes the oats in the final product. I kept the toasting part for the purely liquid version, figuring it would add a nice flavour.
https://www.appetitemag.co.uk/atholl-brose/
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)
https://www.appetitemag.co.uk/atholl-brose/
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)
- First, spread the porridge oats (or combined oats/ground almonds) on a baking tray and put under the grill on a low heat to toast gently. Keep an eye on it, remove the minute it is gently browned.
- Set aside to cool.
- 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. Optionally, add the cream, if you desire.
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