Scottish Het Pint
Scottish light or pale ale
Sugar to taste
Put the ale in a large jam making pan, add the spices and sugar to taste, and heat gently until the sugar has dissolved and the ale is hot (be very careful not to boil). Place the eggs in a mixing bowl and beat well, then very slowly add the hot ale, stirring all the time and making sure the eggs do not curdle. Add the whiskey and return to pan. Reheat slowly. Do not boil. Pour back and forth into tankards or heatcd glasses, until it becomes smooth and bright.
The Scottish Het Pint is traditionally associated with Hogmanay, or New Years to you Yanks, celebrations around Edinburgh's Tron Church, the famous New Year gathering place. Revellers celebrated with steaming copper kettles containing this delicious concoction of either whiskey and ale or whiskey, wine and brandy.