A Scottish drink, Het or ”Hot’ Pint is a mixture warmed beer and whisky flavoured with nutmeg. It is often served at Scottish festivals, mainly Hogmanay.
2 pints beer
½ teaspoon grated nutmeg
8 fl. oz. whisky
3 egg yolks
1 teaspoon sugar
In a large saucepan, heat the beer with the nutmeg over moderate heat until it just begins to boil. Remove the pan from the heat and stir in half of the whisky.
In a small bowl, beat the egg yolks and sugar together with a wire whisk or rotary beater until the mixture is pale and thick. Gradually stir the remaining whisky into the egg mixture. Pour the egg mixture into the saucepan, stirring constantly. Return the pan to moderate heat and, stirring constantly, heat the liquid until it is very hot. Do not allow it to boil.
Pour the beer mixture into a large heated jug or bowl, wrapped with a napkin, and serve immediately.