A Scottish toast to a Happy New Year – Het Pint Recipe.
Ale, whiskey, eggs, nutmeg and a little sugar are all you need to make this traditional New Year’s toast like the Scottish do.
New Year’s Day Toasts in Scotland
This drink is the celebrated New Year’s morning Het Pint of Edinburgh and Glasgow, which was carried about in a bright copper kettle. When Edinburgh had a Court and Parliament, and received her wines from France and her fruits and spices from Spain, Italy and Turkey, there was a more refined and delicate version of Het Pint, light wine being substituted for ale and brandy for whisky.
Source: Updated from Countess Morphy, English Recipes, Including the Traditional Dishes of Scotland, Ireland and Wales (1936).
Het Pint Recipe
- 2.2 litres / 2 quarts of mild ale
- 280 ml / 1/2 pint of whisky
- 3 eggs
- 1 nutmeg
- a little sugar
- Grate the nutmeg in the ale, put in a saucepan and bring just to boiling point, but do not allow to boil.
- Mix a little sugar with cold ale and the well-beaten eggs.
- Mix the hot ale with the eggs gradually, being careful that they do not curdle.
- Add the whisky, replace on the heat, bring the mlxture once more to boiling point, but without boiling, and rapidly pour the mixture from one vessel to another until it becomes smooth and bright.