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Hot Buttered Kentucky Bourbon Oatmeal

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“Another classic breakfast for cold mornings is oatmeal,” writes Albert W.A. Schmid in “The Kentucky Bourbon Cookbook” (The University of Kentucky Press, $24.95). “Although oatmeal is noted as a cholesterol-lowering food, the butter and cream in this recipe negate any gains you might see by eating the oatmeal. Instead of cream and butter, you can substitute skim milk if you are on a heart-healthy diet.”

If you want a non-alcoholic version, try vanilla or almond extract.

Hot Buttered Kentucky Bourbon Oatmeal

1 bowl hot cooked oatmeal
1 tablespoon butter
1 tablespoon brown sugar
1 tablespoon bourbon
Cream, to taste
Salt, to taste

Stir into the oatmeal, the butter, brown sugar and bourbon. Add the cream, salt and more brown sugar, to taste.

Note: This recipe will work best if the oatmeal has been cooked a little longer than usual to develop a nutty, thick oatmeal.

Makes 1 serving.

From “The Kentucky Bourbon Cookbook” by Albert W.A. Schmid

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