Athol Brose

Athollbrose - Lois
An American Version of Atholl Brose
Raspberry Atholl Brose

Athollbrose - Lois
Athollbrose is an alcoholic Scots punch. I don't know if it's Period, but all the ingredients are conceivably available in Period. In any case, it's delicious. It is quite alcoholic, but the oats, honey, and cream hide the alcoholic kick and "fill your stomach". It's delicious, dangerous stuff.

Ingredients
2-3 cups rolled oats
2-3 cups water
1-1 1/2 cups more water
4 cups Scotch (the better quality the better the brew)
1 cup honey
1 cup cream or Half-n-Half
Equipment Needed
Two large bowls
measuring cup
spoon
cheese cloth
Makes 1/2 gallon
Instructions
1. In a large bowl mix oats and water, stir, let the mixture sit until the water is totally absorbed (overnight).
2. Add 1-1 1/2 cups more water to the mixture, let sit 2 hours.
3. Strain oat/water mixture through 2-3 layers of cheese cloth into a large bowl by squeezing and wringing globs of oatmeal through the cheese cloth until oats are nearly free of water. This is messy and requires a lot of effort! Reserve pressed oats for oat cakes.
4. Add scotch, honey, and cream to oat-water. Mix until all ingredients are blended.
5. Serve at room temperature or chilled. Best served cold.

An American Version of Atholl Brose
1/2 cup regular rolled oats
1 tablespoon honey
1 tablespoon whiskey, if desired
1-1/4 cups plain yogurt
2/3 cup whipping cream
1 cup raspberries
In a large skillet, heat oats until toasted and golden-brown, stirring constantly. Cool. In a large bowl, combine honey, whiskey, yogurt and whipping cream and whisk until stiff. Fold in most of toasted oats and 3/4 cup of raspberries. Spoon creamy mixture into dessert dishes. Sprinkle each with remaining toasted oats and garnish with remaining raspberries.

Raspberry Atholl Brose
Rolled oats - 50 g (2 oz)
Double cream - 150 ml (5 fl oz)
Natural fromage frais - 200 g (7 oz)
Light soft brown sugar - 1 tbsp
Fresh raspberries - 375 g (13 oz)
Scotch whisky - 1 tbsp, optional
Method
1. Spread out the oats on a baking sheet and toast them under the grill until lightly browned. Allow them to cool.
2. Whip the cream in a chilled bowl until it just begins to hold its shape, then put in the fromage frais, whisky (if using) , sugar and most of the oats, reserving a few for sprinkling on the top.
3. Spoon the raspberries into serving dishes and top with the cream mixture. Sprinkle the reserved oats on top.