This recipe is my simplified adaptation of German Lebkuchen recipes to local ingredients. It is based on many versions that were shared online by German home bakers — thank you!
Last year I experimented with old recipes and, surprise surprise, didn’t find traditional possets pleasing at all. Well, I don’t mind curdled milk, but not with hot alcohol like ale or sherry. The only variation I enjoyed was my own “invention” — hot frothed milk flavored with honey (or caramel) and whiskey. Not curdled. This winter I spent more time researching hot milk and whiskey drinks and found Scottish Posset and Scáiltín. There is very little information available about them. I do not know how traditional or popular they are now. The only difference between the Scottish Posset and “my” recipe is the thickener. I used Xanthan gum instead of oatmeal. I couldn’t resist to modify the recipe a little, There is no reason to strain oats, if you have a good blender. They add velvety viscosity to the drink.