| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Scottish |
Scottish |
1 |
servings |
INGREDIENTS
| 4 |
pt |
Mild ale |
| 1 |
ts |
Grated nutmeg |
| 4 |
oz |
Sugar |
| 3 |
|
Eggs |
| 1/2 |
pt |
Scotch whisky |
INSTRUCTIONS
Put ale into a thick saucepan
Add nutmeg, bring to just below boiling-point. Do not boil! *
Stir in sugar, let it dissolve.
Beat eggs very well, add gradually to beer, stir all the time to avoid
curdling.
Add whisky, heat up. Do not boil! *
Pour liquid from saucepan into heated tankards, back and forth.
Serve when pouring drink back and forth enough makes it clear and
sparkling.
Het pint can also be made with white wine and brandy instead of ale and
whisky.
* If you boil liquor, the alcohol vaporizes into thin air...
Converted by MC_Buster.
NOTES : The het (hot) pint was a traditional form of punch, bought at the
public house and carried home through the streets at Hogmanay (New Year's
Eve) in large copper toddy kettles several hours before midnight to help
family and friends "bring in the New Year".
Converted by MM_Buster v2.0l.
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