Method

Atholl Brose is a traditional Scottish drink dating back to the 15th century – it’s like a traditional Scottish version of Baileys. Watch the Hebridean Baker video for some of the history behind this delicious drink.

  1. Put the porridge oats and whisky into a bowl. Stir, cover, and leave aside for 24 hours so the oats absorb the whisky.
  2. Squeeze the whisky soaked oats through a muslin to squeeze out all of the whisky. You can discard the oats, or use them to make a whisky-flavoured porridge.
  3. Add the heather honey and cream to the whisky, and stir to combine thouroughly.
  4. Enjoy on its own or over ice.

The Atholl Brose should keep for around five days in the fridge, although it’s unlikely to last that long.

Slainte.

About the Hebridean Baker

The Hebridean Baker is Coinneach MacLeod who was born and raised on the Isle of Lewis. Inspired by traditional family recipes and homegrown produce, Coinneach rose to fame as the Hebridean Baker on Tik Tok. He has motivated his worldwide followers to bake, forage, learn Gaelic, enjoy a dram or two of whisky and to seek a more wholesome, simple life. Along with his partner Peter and their Westie Seoras, Coinneach's aim is to bring the best of the Scottish islands to a worldwide audience. His first cookbook, The Hebridean Baker: Recipes and Wee Stories from the Scottish Islands was published this autumn. From croft loaf to cranachan chocolate bombs, and oaty apricot cookies to Harris Gin cocktails, there’s something for everyone. You’ll find lots more recipes in the Hebridean Baker section of our recipe library, and on the Hebridean Baker website.
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