Comments on: 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.

Comments on: 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. https://ancestralkitchen.com/2020/12/27/https-www-instagram-com-p-cjtgnu1attg/ Sun, 27 Dec 2020 14:42:39 +0000 hourly 1 https://wordpress.org/?v=6.5.2