Here's a new recipe from our April/May 2011 issue.  Browse our new recipes archive by clicking on "Recipes" in the bottom right or under the "more..." section at the top of each page!  Enter Chris Cheney...

Chris Cheney's Atholl Brose

My dear friend Steve Orr introduced me to brose several years ago, and I have since developed my own favorite recipe, though it is always a true pleasure to sample other varieties.  I start my brose with the oat liquor left over from soaking hulled pinhead oats for making haggis.

Ingredients
1 cup oat liquor
1 cup very strong brewed coffee
1 cup honey
750 ml single malt scotch
1 vanilla bean
Small handful of cacao nibs
Cinnamon stick

Directions
Thoroughly mix together the oat liquor, coffee, honey, and scotch.  Into this mixture, add one vanilla bean, one small handful of cacao nibs, and a very small piece of cinnamon stick.  Let the mixture set for a month or more before you imbibe.  Enjoy!

Journal of the Early Americas is proud to announce the addition of a new recipes archive to our website!  Recipes featured in older issues of our publication will now be posted online.  Browse your favorite historical cuisine all in one place! 

To browse the archive, simply click on "Recipes" under the Categories section of the homepage (in the bottom-right) or under the "more..." section at the top of every page.  We hope you find something you love!

Now, let's start with this tasty syllabub recipe from our February/March 2011 issue...

Chris Cheney's Syllabub

Ingredients
1 pint heavy whipping cream
1 quart port wine or Madeira
1 large fistful dark brown cane sugar, about 1 ½ cups (preferably Muscovado or Turbinado)
1 pint dark rum (preferably black naval rum)
A few hearty grates of freshly-rasped nutmeg

Directions
Note: If you do not have a syllabub maker, you may use a wooden spoon or twig whisk in your punch bowl.

Into your syllabub maker, add one pint heavy whipping cream and a large fistful of dark brown cane sugar (maple, Muscovado, or Turbinado).  Stroke the syllabub maker until the cream is just starting to firm.  Separately combine the dark rum and Madeira.  Fill a crystal shrub glass ¾ full of the rum and fortified wine mixture and ladle a nice dollop of the sweetened cream on top. Grate a dusting of nutmeg over the cream and enjoy!

Alternatively, you may choose to combine all of the ingredients into you syllabub maker and whip together.

We hope you like this latest addition to our website!  More recipes will be added to the archive soon!