Auld Man’s Milk

Mark Yocca / Matthew Kelly / Supercall
Mark Yocca / Matthew Kelly / Supercall

This smoky, creamy Eggnog-like drink is traditionally served during Hogmanay—Scotland’s New Year’s Eve festival. After the Scottish Reformation in the late 1500s, Scotland did not celebrate Christmas for 400 years. Instead, they celebrated the end of the year with fire dancing, scotch, more scotch and this silky drink (which, conveniently, contains even more scotch). This potent elixir is garnished with nutmeg and lemon zest, for a surprising citrusy kick.

Auld Man’s Milk

FLAVOR PROFILE
Sweet
STRENGTH
DIFFICULTY
intermediate

INGREDIENTS

  • 6 eggs
  • 1 quart half & half
  • .5 Cup sugar
  • 1 Cup dark rum
  • 1 Cup Scotch Whisky
  • Grated nutmeg, for garnish
  • Finely grated lemon zest, for garnish

INSTRUCTIONS

Step one

Beat the yolks and whip the whites of six eggs, separately.

Step two

In a punch bowl, add to the beaten yolks, sugar and the half & half. Whisk together, then add the rum and scotch.

Step three

Slip in the whipped whites and give the punch a gentle stir. Chill, if desired, or serve at room temperature.

Step four

Before serving, finish the punch with freshly grated nutmeg and a fine lemon-zest. Ladle into beer steins and drink.

Contributed by Supercall