Ellestad Atholl Brose Recipe

• 1 cup honey
• 1 cup boiling water
• 1 cup steel-cut or stone-ground oats
• 1 quart (4 cups) whole milk
• 1 teaspoon kosher salt
• 1/4 cup granulated sugar
• 1 1/2 ounces blended Scotch whisky
• 1/2 ounce honey syrup, chilled
• 2 ounces oat-infused milk, chilled
• 1/4 ounce cold-brew coffee concentrate, chilled
• Ice
• Freshly grated nutmeg

1. Add the honey to the hot water.
2. Stir until the honey has dissolved.
3. Store in the fridge.
4. Heat your oven to 350 degrees Fahrenheit.
5. Spread the oats on a rimmed baking sheet and place in the oven for 15 minutes.
6. Stir to redistribute, so the oats at the edges dont get too brown.
7. Bake for 8 minutes more, until theyre evenly tan and smell a bit like popcorn.
8. Set aside to cool.
9. Pour the milk into a heavy-bottomed saucepan and place over medium heat.
10. Warm until almost simmering (i.e., scalded).
11. Meanwhile, in a medium bowl combine the salt, sugar, and toasted oats.
12. Add the hot milk, let cool at room temperature, and refrigerate overnight.
13. Next day, strain the oats, squeezing out as much liquid as possible.
14. Combine the Scotch, honey syrup, oat-infused milk, and coffee concentrate in a cocktail shaker.
15. Add ice and shake until chilled.
16. Strain into a chilled stem glass and garnish with freshly grated nutmeg.

honey, boiling water, oats, milk, kosher salt, granulated sugar, scotch whisky, honey syrup, milk, coldbrew coffee concentrate, nutmeg

Taken from www.chowhound.com/recipes/atholl-brose-cocktail-31087 (may not work)