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.
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
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!