Hey guys, welcome to Drinks Tube, my name is Rich and today I am going to be showing
you something slightly different. I'm gonig to be showing you a warm drink called Cuban
Toffee Possett. Now a possett is kind of similar to an eggnog. It has milk, eggs and a little
bit of beer in it. It has it's origins in 16th century British pubs where it was traditionally
made using hot poker to heat the drink. But today i'm going to show you a slightly more
convenient way to do that. So, for this drink you are going to need the following. Some
gold Cuban rum, a porter or a stout, some sugar, some vanilla. some nutmeg, some milk
and some egg yolk and it's a wonderful warm wintry sort of drink for six people. Perfect
to enjoy, by the fire as the cold winter nights begin to set in, so
lets do it. You need to start with a big bowl, about two liters worth. Four egg yolks, these
are going to provide all of the buttery richness to this drink and give it real texture. So
you want to beat them properly, til' almost their stiff almost. So, this is about right,
if you want to come and have a quick look. You're looking for melted butter kind of sort
of runny honey kind of consistency is absolutely perfect. So, over to the stove, put the pan
on full heat, we're just going to throw in one hundred grams of caster sugar dry into
the bottom of this pan. What's that's going to do, it's going to caramalise a little bit,
and bring in these lovely sort of toffee flavours. This is going to take around about
a minute, so you're going to know when this is ready, it's going to start to steam like
this and you'll get this wonderful waft of sort of candy floss across the kitchen. Come
have a look at this, so this is what it's going to look like. It's going to turn into
these lovely sort of caramelly kind of lumps, and at this point you want to turn the heat
right back down again, down to a nice low heat, like so, and we're going to start pouring
in the other ingredients. Eight hundred milliliters of milk, or in old speak, that's about a pint
and a half. Ok you want to be careful not to boil the milk at all, just make sure bring
it up to a simmer no more. Again, just give it a quick stir, and all those bits of caramel
are going to melt into the milk and you're going to have this wonderful sort of toffee
flavoured milk, it's absolutely delicious by itself but we can still add more. I'm going
to start with some vanilla, just pull it back like this and see all these lovely little
seeds in here, these are the bits you want to scrape all that into the milk like this.
So, second vanilla pod, you want two vanilla pods with this. Just drop them in there like
that, now you don't want to put the waxy outer layer of the vanilla pod in to the drink because
it's got this kind of, thick sort of textures outer layer and it will effect the flavour
and the texture the mouth feels of the drink towards the end. So, milk and vanilla and
this wonderful flavour combination with the toffee and the caramel is going to be delicious
but if you add a little bit of nutmeg, just a small pinch of freshly grated nutmeg, it
adds a totally different dimension to the drink as well. So that's about ten to twelve
gratings lets give it a quick stir, stir all those ingredients together, come round, have
a look. Look at that, so we're going to stir this gently and let it simmer for a while.
But whatever you do, do not let it boil. When it's hot enough it's time to add the other
ingredients. Now we're going to be adding a porter or a stout, today we're using a porter
this has these wonderful rich kind of bitter, molasasey sort of flavours which are going
to work beautifully with the Cuban rum. This is eighty milliliters. All of those wonderful
sort of toffee notes and those lovely bits of caramel sort of flavour and the rich sort
of molassesy notes you get from the porter are going to work beautifully with the rum.
You're going to be using two hundred and fifty milliliters for six people. So that's all
of the ingredients in there. We're going to give it another quick stir, come have a look
at the colour of this. it's absolutely gorgeous. This sort of caramely toffee kind of off white,
really lovely. But be careful not to bring that up to the boil, don't let it boil because
of course you've got the alcohol in there now. This is up to temperature now, we're
just going to bring it over here and slowly mix it in with our eggs for the texture
of the drink. Come have a look at this. And then beat it really well so you get a lot
of air into the drink. Careful, you want to still serve it while it's hot for which we'll
need a ladle, and a cup always choose something with a handle. That looks delicious.
So we're getting the nice little frothy bits on top, like that. I'm just going to finish this with
something really simple, just a little grate of nutmeg for the aroma. That looks absolutely
lovely I can't wait to taste it. So there we have it, Cuban Toffee Possett, perfect
for those lovely long wintry evenings. That's an incredible aroma.
Oh man, it's got all of those flavours of the rum in there. This lovely molassesy flavour it almost comes out
like apricot it's so fruity it's delicious. That is absolutely gorgeous. It's so nice
to have a warm drink to last you through those cold long wintry nights. And don't forget
to subscribe to Drinks Tube it's a wonderful channel where you get to learn all sorts about
cocktails, wines, beers and soft drinks, it's totally worth it. Cheers guys.