Posset Recipe

Directions

1. Place the mace, allspice berries, cloves, and cinnamon on a square of cheesecloth and tie it tightly with kitchen twine to make a spice sachet.

2. Set the slow cooker to high.
3. Whisk in the cream and eggs until well combined.
4. Once the sugar is dissolved, whisk in the pale ale, porter, Strega, allspice dram, Velvet Falernum, and spice sachet.
5. Cook for another 2 hours on high, or until the mixture forms a cooked layer of egg and curd on top.
6. Reduce the temperature to warm until ready to serve.
7. Whisk into fine curds before spooning into coffee mugs.
8. To garnish, grate fresh nutmeg on top.