If you're anything like me, I'm sure you're up to your neck in preparations for Christmas. But amidst all the fuss and panic, why not take some time out tomorrow to enjoy a traditional Christmas Eve drink.Posset was drunk on Christmas Eve to get the seasonal merry-making under way. It was made by combining hot milk with spices, lemon and sugar, as well as oatcake and bread. The posset was traditionally taken with a spoon. Good luck befell the fortunate youth or maiden who drew out the lucky coin (or even wedding-ring!) which had been dropped in the posset-pot!
During the 19th century, on Christmas Eve, it was the custom to offer each carolling guest a posset cup and a piece of apple pie or tart. This recipe serves 8-10.
Posset
4 cups of milk
4 tbs sugar
4 slices of toast
1 tsp cinnamon
4 cups of beer (preferably ale)
Heat the milk, sugar, and toast in a saucepan, taking care not to let it boil. Stir the cinnamon and beer together in a large bowl. Discard the toast, pour the hot milk over the ale and stir. It is best served still warm.
No comments:
Post a Comment