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
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
- Beat the yolks and whip the whites of six eggs, separately.
- In a punch bowl, add to the beaten yolks, sugar and the half & half. Whisk together, then add the rum and scotch.
- Slip in the whipped whites and give the punch a gentle stir. Chill, if desired, or serve at room temperature.
- Before serving, finish the punch with freshly grated nutmeg and a fine lemon-zest. Ladle into beer steins and drink.