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Major Thom wrote:I appreciate Hepzi, you may look at the ingredients and think that it sounds too sweet, but he strong black coffee and the cup of whisky take away a lot of the sweetness. I should have added when you make the black coffee you need 4-5 teaspoons of coffee in the mug you make. Thanks Hepzi for making me go back o the recipe I posted.
How big a mug?
Given the type of coffee you have suggested I would find your quantity of coffee in an average 1/3rd pint mug tasteless.
Experience is not what happens to you;
it is what you do with what happens to you.
-Aldous Huxley
FarleyFlavors, thank you for giving a recipe with actual measurements.
The opening part of your post immediately reminded me of an old winter favourite of mine. A blob - size of blob to personal taste - of Whisky Butter or cream stirred into porridge giving an extra dimension. A particular delight after an evening swim. Before I left for swimming I would leave the oats soaking in the milk. This sped up the cooking process when I got home and needed something warm and nourishing.
Perhaps instead of wasting your whisky soaked oats you should cook them up in milk and have a warming bowl of porridge!
Experience is not what happens to you;
it is what you do with what happens to you.
-Aldous Huxley
Put some Raspberries in it and you vitually have Cranachan! A dish we used to serve for dessert when we had the Guest House in Glendale on Skye. Uhm! Cranachan and Clootie Dumpling for Hogmany yummy!
Time to Reflect on the Year that's just past time to put your hands on top of your head and look whats stood underneath, if you don't like then change, time to either be nicer or as nastier than you...