The ultimate in oatmeal: subtly sweet with the honeyed spice of Drambuie whisky and a texture like tapioca pudding.
Ingredients
1 cup Scottish ground oats or oat bran
3 cups water or milk, or a mixture of each
1 shot Drambuie whisky (about 1.5 oz)
optional, but recommended:
1-2 tbsp brown sugar, to taste
splash of cream
Instructions
In a medium saucepan, bring water, milk, or a combination of the two to a boil. Stir in oats and reduce heat to medium. Cook, stirring frequently, for about 10-15 minutes until the oats have absorbed most of the liquid; taste as you go along until you get to your desired texture and thickness. Stir in whisky and, if using, the brown sugar and cream. Enjoy while still hot.
Recipe by dramatic pancake at https://www.dramaticpancake.com/tim-barnsley-house-porridge-with-whisky/