A Scottish whisky, buttered and laden with spice, is the perfect fireside drink.
Hot buttered whisky cocktails
30g unsalted butter
Pinch of ground allspice
Pinch of ground cloves
Pinch of ground cinnamon
Small grating of fresh nutmeg
20g soft light brown sugar
1. Mix the unsalted butter with a small pinch each of grond allspice, ground cloves and ground cinnamon and a small grating of nutmeg.
2. Beat in the light brown sugar, then chill until ready to use.
3. Heat the whisky with 350ml water until hot but not boiling and pour into 4 mugs. Dollop a small teaspoon of the spiced butter into each mug and serve immediately.
TIP: If you have any leftover brandy butter why not mix the spices into this and use for extra flavour.