Following up on my recent post on Highland Brose here is a nice variation that is suitable for breakfast or desert.
Ingredients
- 4 teaspoons light brown sugar
- 2 orange
- 16 oz milk
- ½ cup rolled oats
- 2 tablespoons scotch whisky
- 5 oz cream
Remove the zest of the oranges in thin strips and set aside. Cut away the rind and the pith and then segment the oranges. Place the oranges in a bowl and squeeze out the juices. Add the whisky and set aside to soak for 10 minutes. Place the oats in a large saucepan with the milk and 10 oz of water. Bring to a boil and simmer for 5 minutes, stirring until thick and creamy. Serve in heatproof glasses topped with the oranges and juices using the rind for decoration. Serve with brown sugar and cream as an accompaniment.
