Put the mild ale into a saucepan with a heavy base, add the nutmeg and bring to a simmer. Do not
boil.
Stir in the sugar, dissolving it.
Beat the eggs thoroughly and gradually add the mixture to the ale, stirring all the time.
Add the whisky and turn up the heat. Do not boil.
Pour into heated tankards (not glass) and back into the saucepan. Repeat this until the liquid is clear and sparkling and then serve with a smile and a steady hand.
A Het Pint can also be made with white wine and brandy instead of ale and whisky.
Extracted from The Clanlands Almanac by Sam Heughan and Graham McTavish (Hodder & Stoughton, £16.99).
