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Posset pot, Netherlands, Late 17th or early 18th century, Tin-glazed earthenware painted in blue V&A Museum no. 3841-1901 [2] Victoria and Albert Museum, London. To make the drink, milk was heated to a boil, then mixed with wine or ale, which curdled it, and spiced with nutmeg and cinnamon.
British hot drink of milk curdled with wine or ale, often spiced, which was popular from medieval times to the 19th century. It was typically prepared with milk that was heated to a boil, then mixed with wine or ale, which curdled it, and the mixture was usually spiced. [16] Postum
William Salmon gives a recipe for aleberry in his The family dictionary, or, Houshold companion, published 1695: [2] Aleberry: Boil Ale or Beer a Quart, scum it well, put in slices of fine Manchet, and blades of large Mace, boil it well, and put in some Sugar, with a sprig or two of Rosemary; strain it and drink it hot. It is not only ...
A caudle (or caudel) [1] was a hot drink that recurred in various guises throughout British cuisine from the Middle Ages into Victorian times. It was thick and sweet, and seen as particularly suitable and sustaining for invalids and new mothers. At some periods of history, caudle recipes were based on milk and eggs, like eggnog.
There are five ingredients total—sugar, cocoa, nonfat milk, salt and “natural flavor”—that when combined with warm milk, result in a silky, rich drink that doesn’t feel like an instant ...
The cacao-centric shop sells a “triple-chocolate” hot chocolate, which involves a cup filled with thick hot chocolate, and three different chocolate sauces — white, milk, and dark — poured ...
Milk punch is a milk-based brandy or bourbon beverage. It consists of milk, the spirit, sugar, and vanilla extract. It is served cold and usually has nutmeg sprinkled on top. [2] Milk punch may be clarified through the addition of ingredients which cause the milk to curdle, so that the solids contributing to the beverage's opacity may be ...
Posset, a curdled beverage of milk and either wine or ale, was a popular beverage in Britain that may have been a precursor to eggnog. Some monks would add eggs and figs to posset. [ 8 ] However, the British drink was also called an egg flip , from the practice of "flipping" (rapidly pouring) the mixture between two pitchers to mix it.