In Scotland, Christmas Eve is traditionally called ‘Sowans Nicht’; Sowans Night, after the fermented oat drink, Sowans. . I’ve been making Sowans regularly the last few months, from freshly ground local oats. . And here is my extra-festive take on it: I gently heated the fermented, tart-flavoured liquid with cloves, anise, cardamon and cinnamon. A few minutes before serving, I added some dried orange. . Mulled Sowans :-) . Pretty chuffed with the idea, and the taste! We had our own Sowans Nicht here in Italy and I’m sure we’ll be drinking this more before 2020 is out.