Another recipe in preparation for my eagerly-awaited trip to Scotland. In one month, I’ll be hiking through the Scottish Highlands, wrapped up all toasty warm in a scarf and mittens and a new pair of boots. The days will be short this late in the year, and the weather will be cold but otherwise unpredictable. I’ve done a good bit of traveling so far in my life, and I don’t think I’ve been anywhere more romantic and almost eerily tranquil as Scotland in wintertime—I can’t wait to go back. I’m looking forward to indulging in a bit of Scottish cuisine (including haggis, eek!) and will do my best to appreciate Scotch whisky, though I know very little about it. If any of you, dear readers, have the knowledge and inclination to educate me on the ins and outs of Scotch, I would much appreciate it. For now, I’ll mix up a hot toddy before bed and drift off to sleep, dreaming of fog and heather.
INGREDIENTS
1 tsp honey
4 tbsp just-boiled water (or more—dilute as needed!)
3 tbsp whisky
1/2 cinnamon stick
tiny pinch nutmeg
1 1/2 tsp lemon juice
Squeeze honey into teacup. Add grated nutmeg and cinnamon stick.
Pour water over honey and add whisky and a squeeze of lemon juice. Stir to dissolve the honey, and drink up.
KellyintheKitchen 
Hey Kelly, So, your off to Scotland in the midst of Autumn. grrrrrrrr ohhhhhhh thats very cold indeed! I hope you enjoy and get mild weather. Haggis is crackin as long as its eaten with neeps and tatties, I find that haggis on its own can be a bit much as i find it quite strong. I would highly recommend the following whisky to wash it down….Dalmore 12 yr old, no ice and no water, straight up or even a 15yr old Glenlivet.
If you are looking an average whisky try a 10 yr old Original Glenmorangie.
You must try the scottish tablet up there when you visit and ask for a macaroon bar too, both for the sweet tooth but they remind me of my Irish child hood!
These two items are very rare throughout the UK now but plentiful in Scotland.
On a final not, if you love steak, ask to see if you can aquire a (Flat iron steak, Cut from the shoulder) from a nice peice of Aberdeen angus! Yummmmmm
If you need any more hints tips or pointers just yell.
Have a great time
Alan
Thanks so much for the recommendations! Neeps and tatties are a must—I already like them, so hopefully the haggis will go down easy. And that Aberdeen angus sounds fantastic, we shall have to seek it out :)
Perfect for Chicago winters! I can’t wait to try this one.