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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
     Serving Size: 3 - Change
Nutritional Facts
Servings Per Recipe: 3

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Athol Brose

Date Added: December 03, 2009

Ingredients:

1 1/2 Teaspoons Unflavored Gelatin (1 tb.)
1/3 Cup Water
1 Cup Honey Or Maple Syrup
3 Cups Heavy Cream to taste
3 Cups Scotch
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Directions:

1. This brew originated in Athol, Scotland (a district famous for its deer hunting).

2. Early versions included water in which oatmeal had been soaked overnight.

3. Here gelatin provides for the thickening. IN a small saucepan, sprinkle the gelatin over water and let soften for several minutes.

4. Place over low heat and cook, stirring occasionally,until gelatin dissolves, 1 to 2 minutes.

5. Stir in cream and heat until mixture is quite warm (about 110F), 2 to 3 minutes.

6. Remove form heat and stir in whiskey. Serve warm or chilled.

7. Store brose in a sterilized bottle in the refrigerator, where it will keep for a month or more.

8. If giving as a gift, place in an old fashioned bottle, and wrap in bright colored gift napkin or piece of fabric.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with MSG, Natural Sweeteners, Alcohol, Fructose Malabsorption allergies.
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