Atholl Brose from Outlander Kitchen for the Outlander TV Series

Atholl Brose - Outlander on STARZ Episode 103

We last left Claire deposited in Davie Beaton's old closet, quietly shedding a few tears while her erstwhile saviour, the tinkerer, bounced back to Inverness in his little wagon without her.

It's that last scene of Claire, left alone in the dungeon of despair, that convinced me we need ALCOHOL for Episode 3 of Outlander on STARZ: The Way Out.

Put in the same position, I'm sure most of us would welcome a liquid escape - although I think we'll put a two glass limit on the Atholl Brose - did you see the way Claire destroyed that Rhenish last Saturday?!

Be careful, lass. Lips loosened by drink generally result in some sort of mishap.

great hall - Outlander STARZ

We're headed back into the Great Hall this week, to enjoy the sounds and story stylings of Gwyllyn the Bard, storyteller extraordinaire.

I like to picture myself in each scene while I'm watching -- not in the middle of the action, mind -- but maybe perched next to one of those huge hearths, with the fire warming my back?  Give me Gwyllyn, his harp, and a wee dram of the Atholl Brose and I'd be happy as a bannock soaked in butter and honey.

soaked-oats Atholl Brose

Given that Atholl Brose is boozy, sweet and creamy, the most obvious comparison is Bailey's Irish Cream.  I don't suggest you make that comparison with a Scot in the room, though.  Atholl Brose has a long, colourful history - including the quelling of a rebellion - stretching back to 1475; Irish Cream was first available for purchase in 1974.

With a five hundred year head start, I think it's safe to give the Scots bragging rights here.

Older recipes call for raw egg whites, but I've left those out due to food-safety concerns.  Mrs. Fitz, Jenny and other 18th C keepers of chickens didn't have the salmonella and other problems that plague our modern food distribution system.

oat-milk Atholl Brose

Even after three years of Outlander Kitchen, I'm still occasionally surprised by how delicious a hundreds-year old combination of basic ingredients can be, even to my modern taste buds. This recipe is one of those surprises.

If you drink - even if you're not overly fond of whisky - you want to make this. Not one hundred percent convinced? Make a half recipe. Sip it chilled, mix it into Coke on ice. Heck, I bet it makes a damn fine Highland Coffee.

Atholl Brose is at its best when given a few days to mature in the fridge, but it's still delicious on the day it's made. If you want to be sipping on Saturday evening, leave the oats to soak overnight Friday, then mix everything together on Saturday morning and leave it in the fridge until just before the show starts.

Atholl Brose

Other Outlander Kitchen recipes that pair with Episode 103:  The Way Out

Show/Hide Comments


20 Aug 2014 - 12:11pm


So I am NOT a cook and I am confused. Is "oat milk" the liquid I've just squeezed out? Or is it the soaked oats that are leftover? In other words, am I saving the liquid I drain from the oats or letting it go down the drain?


The oat milk is the liquid you`ve squeezed out. That`s what you`re saving.


Enjoying reading yor comments. I'm from near Edinburgh in Scotland. Just a wee correction though. Altholl Brose is a drink as you say but Crannachan is a pudding and quite different- made from similar ingredients ie oats, honey, whisky , but also fresh raspberries, double cream and single cream to drizzle on the top. One of my very favourite puddings. However you have the advantage as even although they were filming the series all around Scotland including a friends stables and using her ponies we are not able to view the series at the moment- hopefully one of the British companies will buy it and we can catch up soon.


I am told by a few Scots, and have also read it in multiple sources, that Atholl Brose is also a less common name for Cranachan. Perhaps this is a regional thing. nnI hope the UK gets to see TV Outlander very soon.

Suzanne Lucero

I'm not recommending this, mind, but how about torrenting the episodes until The Powers That Be in Scotland start showing OUTLANDER on television?

20 Aug 2014 - 12:24pm

Anna Lapping

I will be making this! Thank you.

20 Aug 2014 - 12:49pm

Merry Miller Moon

I'm so making this for episode three. Thank you Theresa! Slainte Mhath! :)

20 Aug 2014 - 12:54pm

Marcy Daniels

I have an English cookbook that calls for serving this warm for breakfast. Now that's what I call breakfast.

20 Aug 2014 - 1:41pm

Theresa K.

Any ideas for a substitution for oats? I have celiac and can't tolerate oats ( even the supposed GF ones).

20 Aug 2014 - 1:47pm

Terri F.

My friend made this for our Outlander premier party. It is delish!!!!!!!!!!!!!

20 Aug 2014 - 1:50pm

Rowen G.

This is almost exactly the recipe a (long departed) friend gave me thirty-some years ago; she said it was her grandmother's. Thank you for the reminder - I'll be making some this week.

20 Aug 2014 - 2:26pm

Lee Ann H

So I am thinking you mean Scotch Whiskey, not Rye Whiskey??? I want to try this!


Lee Ann -- here's a great whisky factoid: If it's whisky, not whiskey, then it's always Scotch. All other whiskey producing nations use the e. :)

Allyson L

Still waiting for the 1st episode to air in Canada this weekend! Thanks for the Atholl Brose recipe, I will be trying that shortly. Just a note - Canadian (rye) whisky is (usually?) spelled without the "e" - perhaps because so many Canadians are of Scottish origins, who knows. When the weather is warm and you don't want to heat up the kitchen, there is nothing quite as good as pouring cream (2% milk if you must) over a bowl of (uncooked) oatmeal with fruit cut in (peaches, berries, dried cranberries in a pinch), a good dollop of maple syrup and a good glug of everyday scotch. In winter, I cook the oatmeal and put the glug of scotch in my tea, instead. It's all good.

20 Aug 2014 - 2:33pm


Oh I am totally making this! I will be soaking the oats this evenin' I will!! :oD

20 Aug 2014 - 6:45pm


"Older recipes call for raw egg whites, but I've left those out due to food-safety concerns. Mrs. Fitz, Jenny and other 18th C keepers of chickens didn't have the salmonella and other problems that plague our modern food distribution system." I'm confused about something you said in the article. You claim that in the past they didn't have salmonella as we do today? Wouldn't that be backwards?? I would think with all of the FDA regulations our eggs are safer now then they were then!! Also, can we get the ORIGINAL recipe that DOES include the egg whites??


Although you would think modern food systems are safer, it's simply not true in my experience. I'd much rather buy eggs and meat from a small farmer than from the huge industrialized system that runs our grocery stores now.nnIf you want the other recipe, I encourage you to research it on your own. :)

MJ Guidry

AMEN! Pet peeve of mine. Yes, back then you would NOT have had to worry about salmonella in fresh eggs. Our food supply is much less safe today, unfortunately. =(


If you lived by me I would hate my fresh eggs with you.. As of right now I have 5 hens and 1 rooster but only 2 are old enough to lay eggs so far so I get 2 eggs wouldn't think that is much but they add up quick lol...I can't imagine once I get 5 a day I will have a fridge full of eggs..If you were close I would let you have them

Kristine Phillips

just a side note about fresh eggs - you can freeze your extras, either pre-beaten in batches (great for specific recipes or for scrambled eggs) or singly in something like an ice tray, and once frozen put in a freezer bag. Once thaw they can be used in any baking recipe.

Kristine Phillips

you could try the website for the recipe with egg whites.

Noah McLellan

The whisky problem may be as simple as slightly diluting the whisky and bringing it to a boil on the stove, this should evaporate some of the alcohol, but then he suggesting has never found whisky to be a problem so no absolute guarantees.

20 Aug 2014 - 6:50pm

Sarah B

If one didn't do booze, what would be a good substitution?


I don't know, Sarah. If you come up with something, do share!

20 Aug 2014 - 6:54pm


I am not much into alcohol, would it work without the whiskey?


That would leave you with oat milk, cream and honey...try it if you want!


There are surely other flavorings that could be used to mimic the whisky....suggestions?


Vanilla or rum flavoring...I don't know....I'm supplicating at the knee of the expert! If there isn't a substitute, then the teetotalers among us go without! Laugh


Vanilla sounds good! A pinch of cinnamon and nutmeg would also be good. Someone else just mentioned whiskey tea? Never heard of it, but it sounds promising...


Did you see the suggestion below of cooking your whiskey to get rid of the alcohol, then cool it- sounds like it'd work.


Well I know you don't drink but if you want the flavor maybe you could cook or boil the alcohol out and just add it after that for the flavor..I have been told if you put it in a pot boil it and catch it on fire by touching a flame to it then it will I guess heat the alcohol out of it ..maybe it is worth a try..

20 Aug 2014 - 7:04pm


Oh, Lordy! "Cranachan"!! Why didn'tcha say so??? Cranachan was one of the most delicious discoveries on our trip to Scotland. I will DEFINITELY be making this for next week's episode!

20 Aug 2014 - 7:13pm

Anne M.

I'm wondering how a plain Almond milk would work with this. Ground almond meal has the warm richness of oats and can be used in place of oats for GF diets. Almond milk is available in the organic sections at most grocery stores even in the refrigerated fresh section. Just make sure to get the plain unsweetened to most closely match the plain oat milk.

20 Aug 2014 - 7:25pm

Julie Perman

Looking forward to making Gypsy Stew and serving Atholl Brose for a after dinner drink during the show this week! Thanks Theresa for all your amazing recipes I have had so much fun making Outlander them dinners for my husband and I!


That's MY plan for Saturday, too! Adding some Irish Soda Bread to go with the stew and considering either the Blueberry Bridies or Banoffee Pie for dessert. Undecided as of yet. lol

20 Aug 2014 - 7:28pm


This looks delish!! I was wondering how it is pronounced, too! TIA!!

20 Aug 2014 - 7:34pm

Susan Carr

I dinna think Mrs. Fitz would be throwing out the oats after soaking. I'm sure a thrifty soul such as hers would be coming up with a good use for them, aye.


Yes, she probably would have fed them to her chickens...or pigs. I put mine in the compost. I wouldn't make porridge with these, but you can try if you want!


You could make dog treats out of them. That's what I do with the spent grain from my husband's brewing (beer). Mix with flour, peanut butter, and egg and bake low and slow until crunchy.

Lee Anne

I was just thinking my potbelly pig, Hamlet, would enjoy the excess oats in this recipe!

20 Aug 2014 - 7:39pm


I am really enjoying your intriguing Outlander recipes and photos, and am learning such interesting food history. Thanks!


I love that kind of feedback, Amy! Thanks. :)

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