My Boozy Cranachan

Cranachan is a flavourful but not overpowering Scottish dessert with oats, cream raspberries and whisky. It has a very good balance between sweet, tart and savoury and it is an excellent way to use whisky in dessert, because the cream evens out the peaty-ness for those who don’t drink it much.

Raspberry and Whisky whipped cream being mixed
Raspberry and Whisky whipped cream being mixed

my version has one secret ingredient that takes it to a new level: Chambord

The raspberry liqueur takes a tipsy dessert to a boozy Cranachan specialty, and mixes very well with the whisky. It Also helps make the crushed raspberries come together like a sauce without having to sieve or reduce, so it saves a little time.

I fell in love with this dessert four years ago, and I hope you do too!


Boozy Cranachan (makes 4)

  • 100g rolled oats
  • 2 tsp cinnamon
  • 250g Whipping cream
  • 2tbsp whisky
  • 200g raspberries
  • 1tbsp Chambord or other raspberry liqueur
  • 1 tsp honey (to drizzle)

In a frying pan on medium, toast the oats until just toasted (about 3 min)

Crush the raspberries with a fork, until you have a mix of crushed and partial raspberries

Whip the cream until stiffGently mix in whisky, Chambord and raspberries, making streaks of red and white

In a glass layer toasted oats and raspberry whipped cream in alternate layers

Drizzle with honey to add a little sweetness

I hope you like it as much as I did!


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