Here is another installment in my series on breakfast uses for whisky. I recently received a couple of bottles of Jon, Mark and Robbo's Easy Drinking Whisky and I think The Rich Spicy One is perfect for this recipe. I had to have my bottles imported from Texas, so you might just have to make do with what you have on hand.
Ingredients
- 2 oranges
- 8 oz milk
- ½ Hershey's Chocolate bar (or small handful of Kisses)
- ½ cup rolled oats
- 2 oz tablespoons Scotch whisky
Directions Remove the peel of the oranges in strips and toss the segmented fruit aside. Roast the peels in a skillet over high heat without any oil. It's ok to carbonize the peel a bit as this helps impart flavor to the porridge. Place the oats in a large saucepan with the milk and 8 oz of water. Bring to a boil and pitch in the orange peels. Reduce the heat and simmer until smooth and thick. Break up the chocolate into the porridge and let it melt. When it looks ready to serve add the whisky and remove the orange peels. Enjoy! If you're feeling particularly jaunty try serving this with a Highland Milkmaid; using a spoon, gently add heavy cream to the top of a generous serving of whisky.
