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Scottish Recipes: Oatmeal Posset
This is a traditional Scottish dessert with an unusual difference because the recipe doesn't call for whisky! It calls for brandy. Oatmeal is Scotland's all-purpose ingredient and once you taste this you'll see why it won the place of honour!
Recipe Ingredients:One UK pint (20 fluid oz or 600ml or two and a half US cups) milk
Half ounce (15g or 2 tablespoons) medium oatmeal
Quarter teaspoon (15g) salt
2 teaspoons (10ml) clear honey (Scottish heather honey if you can!)
1 tablespoon (15ml) whisky (or brandy, if you prefer)
Grated nutmeg or cinnamon sticks to taste
Preparation Method:Add the oatmeal and salt to the milk in a saucepan and bring to the boil, stirring continuously. Remove from the heat allow to stand for ten minutes.
Strain the liquid into a clean saucepan, pressing the oatmeal to extract as much liquid as possible, discarding the oatmeal at the end. Stir in the honey and grated nutmeg plus the whisky or brandy. Reheat until it is almost boiling and serve immediately in mugs. Instead of using nutmeg, you can put a cinnamon stick into each mug and stir the drink in the mug with this between sips.
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