Prep 15 mins
Cook 15 mins
This recipe spans the 17th and 18th centuries: The het (hot) pint was a traditional form of punch, bought at the public house and carried home through the streets at Hogmanay (New Year's Eve) in large copper toddy kettles several hours before midnight to help family and friends "bring in the New Year". SOURCE: ORIGINAL SCOTTISH RECIPES . Cooking times are estimates, will depend on your heat source and time to clear.
- Put ale into a thick saucepan
- Add nutmeg, bring to just below boiling-point. Do not boil! *
- Stir in sugar, let it dissolve.
- Beat eggs very well, add gradually to beer, stir all the time to avoid curdling.
- Add whisky, heat up. Do not boil! *
- Pour liquid from saucepan into heated tankards, back and forth.
- Serve when pouring drink back and forth enough makes it clear and sparkling.
- Het pint can also be made with white wine and brandy instead of ale and whisky.
- * If you boil liquor, the alcohol vaporizes into thin air -- .