Whisky Recipes – Hot Pint
This is a drink that is traditionally enjoyed at New Year, it helps to keep you warm on cold wintery nights. The measures given will make approximately 3 litres.
- 1.25 litres lemonade
- 1.25 litres dark beer (Newcastle Brown Ale or equivalent)
- 1 tsp ground nutmeg
- 3 eggs
- 80g caster sugar (fine sugar)
- 300 ml of your finest single Malt Whisky (our favourite for this recipe is Caol Ila a fabulous Islay Malt)
Put lemonade and beer into large pot over a low heat (known in Scotland as on a wee peep)
Add nutmeg and heat slowly to just below boiling point, add sugar and stir until dissolved
Whisk the eggs in a bowl, and while still beating pour in a couple of ladlefuls of the hot mixture.
Gently return the egg mixture to the main pan, whisking continually to ensure that no lumps form or curdling takes place .
Add your single malt slowly, stirring continuously and heat through to just below boiling point.
Serve immediately in tall glasses.
It is best enjoyed when freshly made and piping hot, but it will keep for a day or so in an airtight container.
This can be classed as the Scottish version of mulled wine, but oh so much better.