Save Room for Dessert - Cranachan Recipes and Inspired Cocktails
We’ve all been there. Mid-day slump. Late night craving. Whenever it hits, it hits hard. It is, of course, the call of the sweet cupboard. The urge for something indulgent, light, sweet, and uplifting.
Some of us turn to the chocolate cupboard. Others the biscuit tin. We might even see if we can add some ice cream and get some layers going on. But, oh so rarely do we think to head towards the top shelf, where we keep our favourite drams. And this is a mistake that sweet-tooth lovers might not even realise they’re making.
As well as an abundance of sweet whisky cocktails that flip the script on what many might think of as the traditional take on whisky flavours - spicy, dry, best enjoyed in an armchair by a roaring fire - whisky is integral to one of Scotland’s all-time supreme sweet treats - cranachan.
Sit back and savour this indulgent slice of Scottish cuisine.
What is cranachan?
Bringing together rich cream and the freshest of raspberries with earthy oats and a pouring of golden whisky, some call cranachan Scotland’s answer to the Eton Mess. But we think that’s doing it a disservice.
A traditional dessert of the country, cranachan (pronounced like kran-uh-kuhn) was originally a celebration of the summer harvest, usually served when the raspberries were at their most plentiful and flavourful.
Now served all the year round, cranachan can be found served up at any special occasions, or just when someone needs a craving satisfied.
But what flavour notes can you expect when enjoying a scoop of cranachan...?
Raspberries. Cream. Honey. Oh my.
A sweet-tooth’s dream, many of these fruity, creamy notes can be found in some of the best Scotch whiskies, explaining just why cranachan and whisky are a perfect pairing.
Earthy oats. Toasted touches.
Enjoyed on its own as a dessert or alongside a nightcap dram, these flavours awaken the same sort of base notes and flavours that open up on the palate of a nutty, woody whisky.
A Scottish dessert demands a Scotch whisky - and this layer of subtle spice is what brings all the flavours together for a distinctive - and distinctly Scottish - taste of the country.
A traditional cranachan recipe
Fancy a slice of Scotland, wherever in the world you are? Try whipping up a traditional cranachan dessert with this easy recipe.
For two servings, you'll need:
Between 30-50ml of your chosen whisky (use a smaller measure if you prefer less spice, more if you fancy opening up those whisky aromas and flavours)
1 pint double cream
50g toasted oatmeal
50g caster sugar
50g honey
1 punnet of raspberries
To make:
Place the cream into a mixing bowl and mix (by hand or with an electric stirrer) until the cream is half whipped.
Add all ingredients except the raspberries
Once the mixture has combined, add half of your punnet of raspberries and whip again until the mixture is stiff
Divide between two glasses and top with the remainder of the raspberries
Enjoy on its own or with some warmed shortbread.
A Cranachan cocktail, courtesy of whisky expert Charlotte Barker
You didn’t think we’d just leave you with a simple recipe for cranachan now, would you? If you’re not in the mood to whip up a whole dessert but fancy some of those same flavours, we turned to whisky icon Charlotte Barker, who was more than happy to share how she indulges her sweet tooth.
Of whisky's (perhaps surprising) credentials to be the perfect dessert accompaniment or sweet treat, Charlotte explains, "Whisky is full of flavour that embraces brightness across orchard fruit, stone fruit, berries, and tropical notes. Flavour that traverses the toasty realms of chopped walnuts, roasted pecans, and honeyed oats. And flavours that scale the indulgent realms of dulce de leche, dark espresso beans, and creamy chocolate. This is how I sort my sweet tooth."
And this is how she serves up her Cranachan Cocktail - named so as it shares plenty of similar notes.
You’ll need:
20ml double cream
20ml Raspberry Cordial
2 dashes of chocolate bitters
To make:
Pour all the ingredients into a cocktail shaker with ice and shake hard for 30-45 seconds. Pour into a chilled coupe, with nutmeg grated over the top for garnish.
Charlotte’s top tip: if you fancy adding a bit of zhuzh and flair, try grating a little orange zest over the top. The subtle pop of citrus can really bring new depths of flavour.
Other dessert-inspired whisky cocktails
If cranachan doesn't quite scratch your sweet tooth itch, here's Charlotte's other favourite dessert-inspired whisky cocktails - perfect to serve as a treat or as a dessert alternative at any dinner party.
The Single Shot combines heavenly ice cream with a warming whisky and the rush of espresso.
You'll need:
25ml The Singleton 15-Year-Old
35ml or a double shot of fresh espresso
1 scoop of clotted cream ice cream
To make:
Dollop the ice cream into a coffee cup and pour over the whisky and espresso. Serve quickly with a teaspoon. If you are fancy and can wait, grate chocolate over the top.
Steering clear of caffeine after a certain time of the day? (Commendable, but also, our commiserations). Charlotte serves up the Talisker Hot Chocolate for your consideration.
You'll need:
50ml Talisker 10 Year Old
50ml Hot Water
60g Dark Chocolate
150ml Oat Milk (or whatever makes you happy)
15g/1tbsp Cocoa Powder
10ml Golden Syrup
To make:
In a saucepan, blend the hot water and chocolate together to make a paste. Add the other ingredients apart from the whisky, heat, and stir until incorporated. Pour into a mug, add the Talisker on top, and garnish with a toasted marshmallow to enhance that indulgent, dessert feeling.
Quick to make and simple to serve, this is a grown-up twist on a classic favourite.
You'll need:
40ml of your chosen whisky
20ml Amaretto
120ml of Cola
3 scoops of vanilla ice cream
Maraschino cherry to top (optional)
To make:
Measure and pour 40ml of your whisky into a highball glass. Add the Amaretto and pour in the Cola. Gently add three scoops of vanilla ice cream, avoiding stirring. It's meant to float, after all. Top with a Maraschino cherry and enjoy.
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