To make Hot Buttered Beer:- ORIGINAL RECIPE – “The Good Huswifes Handmaide for the Kitchin” c.1594 (or 1588) Take three pintes of Beere, put five yolkes of Egges to it, straine them together, and set it in a pewter pot to the fyre, and put to it halfe a pound of Sugar, one penniworth of Nutmegs beaten, one penniworth of Cloues beaten, and a halfepenniworth of Ginger beaten, and when it is all in, take another pewter pot and brewe them together, and set it to the fire againe, and when it is readie to boyle, take it from the fire, and put a dish of sweet butter into it, and brewe them together out of one pot into an other.
We’ve borrowed this recipe from Tasting History with Max Miller, I recommend you subscribe to his Youtube channel, it’s a rather good history and cooking channel. We’ve slightly modified his recipe so that you can more easily make it at home.
Ingredients:
- Pinch each of ginger, ground cloves & nutmeg
- 35g Demerara sugar
- 1 Egg yolk
- 20g Butter
- Beer to fill
Method:
- Put all of the ingredients into your Milk Frother and then top up with the beer to the max mark.
- Press the cold start button and wait until finished and then press the hot start button. (This will allow the egg yolk to emulsify before heating).
- Meanwhile, heat up your glass using hot water from a kettle.
- When your milk frother has finished, empty the water out of the glass and fill with your Hot Cocktail.
- Enjoy your Hot Buttered Beer.
Mark’s Top Tip: To simplify this recipe you can always replace the spices and sugar with 30ml of Winter Spice Syrup. Please don’t use lager in this recipe, you really do need something a bit better than that.