How to Make Atholl Brose
Soak the oats in water for 24 hours., Combine your oatmeal and whiskey., Leave the mixture overnight., Drain the liquid from the oatmeal., Stir in the cream., Whisk in the honey., Stir everything together until it's completely mixed., Shake your...
Step-by-Step Guide
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Step 1: Soak the oats in water for 24 hours.
Place your oats in a bowl.
Then, cover the oats in water.
Set the oats and water in a safe place where they won't be disturbed and let them sit overnight.Cover the oats with linen or something similar when leaving them overnight. -
Step 2: Combine your oatmeal and whiskey.
After the oats have soaked up the water, pour your whiskey into the bowl with the oats.
Use a fairly shallow container., Cover your oats/whiskey mixture with linen or a similar material.
Place the mixture somewhere safe.
Let it sit overnight so the whiskey can soak up the flavor of the oats., Pour the whiskey mixture into a strainer or colander.
Collect the liquid that drains in a bowl or similar container.To get as much whiskey as possible, press down gently on the oats to squeeze out excess whiskey. , Pour your cream into the strained whiskey.
Use a spoon or wire whisk to beat everything together until it's evenly combined., Once the cream is combined, add in your honey.
Use a wire whisk to beat the honey into the whiskey/cream mixture., Continue whisking after adding the honey.
You want everything to combine into a smooth mixture that's even throughout.
This can take several minutes, so have patience., After you're done mixing the atholl brose, it can be transferred to a bottle.
Each time you pour a glass, give the bottle a good shake.
This helps mix the ingredients together in case they separated in storage., As it contains cream, atholl brose should be stored in the fridge.
This prevents spoilage and keeps the atholl brose safe to drink., Atholl brose unfortunately does not have a long shelf life.
If you don't drink your atholl brose within a week, throw it away. -
Step 3: Leave the mixture overnight.
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Step 4: Drain the liquid from the oatmeal.
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Step 5: Stir in the cream.
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Step 6: Whisk in the honey.
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Step 7: Stir everything together until it's completely mixed.
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Step 8: Shake your atholl brose before serving.
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Step 9: Store your atholl brose in the fridge.
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Step 10: Discard your atholl brose after a week.
Detailed Guide
Place your oats in a bowl.
Then, cover the oats in water.
Set the oats and water in a safe place where they won't be disturbed and let them sit overnight.Cover the oats with linen or something similar when leaving them overnight.
After the oats have soaked up the water, pour your whiskey into the bowl with the oats.
Use a fairly shallow container., Cover your oats/whiskey mixture with linen or a similar material.
Place the mixture somewhere safe.
Let it sit overnight so the whiskey can soak up the flavor of the oats., Pour the whiskey mixture into a strainer or colander.
Collect the liquid that drains in a bowl or similar container.To get as much whiskey as possible, press down gently on the oats to squeeze out excess whiskey. , Pour your cream into the strained whiskey.
Use a spoon or wire whisk to beat everything together until it's evenly combined., Once the cream is combined, add in your honey.
Use a wire whisk to beat the honey into the whiskey/cream mixture., Continue whisking after adding the honey.
You want everything to combine into a smooth mixture that's even throughout.
This can take several minutes, so have patience., After you're done mixing the atholl brose, it can be transferred to a bottle.
Each time you pour a glass, give the bottle a good shake.
This helps mix the ingredients together in case they separated in storage., As it contains cream, atholl brose should be stored in the fridge.
This prevents spoilage and keeps the atholl brose safe to drink., Atholl brose unfortunately does not have a long shelf life.
If you don't drink your atholl brose within a week, throw it away.
About the Author
Kathryn Fox
A passionate writer with expertise in cooking topics. Loves sharing practical knowledge.
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