Add:2 1/2 oz of cream1/2 oz of honey
Mixing with a silver spoon is recommended.
I found an alternate, non-alcoholic recipe on the Hamlyns Oats site that, with a little tweak, lends itself to a variation on the Atholl Brose. Hamlyns claims that it is a "warming and relaxing drink, but at the same time stimulating." Anything that is relaxing and stimulating at the same time, without alcohol, is well worth a try. But imagine how much better it could be with a little whiskey thrown in.3/4 cup water2 tsp. Hamlyns Scottish Oatmeal1/2 tsp. brown sugar1/2 tsp. lemon juice1/4 tsp. ground ginger
Put the oatmeal, sugar, and ginger into a mug or small jug. Mix with a tablespoon of cold water taken from the 3/4 cup. Add the lemon juice. Boil the water and add to the mixture, stirring well until all is blended. The amounts of ginger and sugar may be varied according to taste.
To make this into a true Atholl Brose, add 2 oz. of whiskey. Use blended whiskey — save the malt for sipping.
Grain drinks are also very popular in Latin America, discrediting my cold climate/warm drinks insta-theory. Here is a variation on the Mexican Oatmeal Drink, originally posted by Chicana Peach. With some comparison testing, I found that a gold rum works better than bourbon with this sweet drink, and it smells divine in the preparation, something that occurs rarely in mixology. Again, this is best begun the night before.1 cup Quaker old-fashioned oats soaked overnight in a cup1 cinnamon stick broken in two or 1 tbsp. ground cinnamon 3 cups water2 cups skim milk 2 tbsp. honey2 tbsp. sugar2 oz. Barbancourt Rhum Soak the oatmeal overnight, or for at least six hours or so. Once that is done, place it in a medium pot and add the water and broken cinnamon stick. Simmer over medium heat for 10 minutes. Next, add the milk and honey and cook on medium-low heat for 30 minutes. Finally, add the sugar and cook for 5 more minutes. You will know it's done as the consistency will thicken some and it will be a little creamy. Use more water or milk for a thinner consistency.