Whisky in Porridge
Not too much to say about this one. It is a recipe I use to turn your “morning gruel” into something a little more enjoyable. I can guarantee it as a wonderful warmer for a cold morning in Autumn - used this morning. Don’t let anyone persuade you that it is a waste of fine malt - it’s not, just another use for it.
- Oat - Jumbo and organic are my chosen variety
- Whisky of choice - I like to use something with a peaty flavour, perhaps a Lagavulin 16
- Pinch of salt
- Saucepan with lid
Before you go to bed
- Place desired amount of oats in the saucepan
- Add double the volume of water
- One shot of whisky per portion should be enough.
- Cover with lid and leave overnight.
In the morning
- Add pinch of salt
- Put pan on heat and simmer for five minutes
- If your porridge looks a bit thick or begins to stick to the pan, add a little more water.
What you should know
By soaking the oats overnight, avoids the need to boil it, thus preserving the whisky. I have tried this porridge with milk instead of water but it loses the whisky flavour. It can be made more creamy by using soya or oat milk instead. For those of you with a sweet tooth, you can add sugar to taste but I find this too distracts from the fine taste. I am sure there are many other ways of improving porridge and would love to here your ideas.