Oatmeal with whiskey, raisins and almonds
1 serving
20 minutes
Oatmeal with whiskey, raisins, and almonds is a true anthem of Scottish traditions. This refined breakfast was born in a country where oatmeal has been valued for centuries. The thick, velvety texture of the porridge, the aroma of spices, and the light caramel note of whiskey create a taste that is both delicate and deep. Maple syrup adds sweetness while almond flakes provide a crunchy texture. Raisins contribute natural fruity sweetness, creating a harmony of flavors. This breakfast warms on cold days and fills you with energy. The dish's uniqueness lies in the balance between the strength of whiskey and the softness of dairy notes, making it an original choice for lovers of unusual gastronomic combinations. A magnificent choice for a leisurely morning with a cup of tea or freshly brewed coffee.
1
Pour milk into a small saucepan, add salt, sugar, crushed cardamom pod, clove, and a cinnamon stick. Stir, place on low heat and slowly bring the milk to a boil for about 10 minutes.
- Milk: 300 ml
- Salt: pinch
- Cane sugar: 1 tablespoon
- Cardamom pods: 1 piece
- Carnation: 1 piece
- Cinnamon sticks: 1 piece
2
After boiling, remove the saucepan from the heat, strain the milk to remove the spices, return the milk to the heat, add the oats, and cook over medium heat for about 5-7 minutes until desired thickness. In the last minute, add half a teaspoon of whiskey to the porridge and cook until thickened again.
- Milk: 300 ml
- Hercules: 60 g
- Whiskey: 0.5 teaspoon
3
Remove the skillet from the heat and pour the porridge onto a warmed plate. Drizzle with maple syrup, add raisins and almond flakes to taste, sprinkle with ground cinnamon, and serve immediately.
- Maple syrup: 1 tablespoon
- Dark raisins: to taste
- Almond flakes: to taste
- Ground cinnamon: to taste