Ingredients for posset milk drink
A traditional posset drink was boiled milk curdled with ale, wine or sack, sweetened with sugar and flavored with spices such as nutmeg. Today the word usually means a chilled dessert made from just heavy cream, sugar and lemon juice. Check which one you want before you shop.
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In this article
What are the ingredients of a posset?
It depends on which posset you mean.
| Version | Ingredients |
|---|---|
| Traditional hot posset drink | Boiled milk, ale, wine or sack to curdle it, sugar, and often spices such as nutmeg and mace |
| Richer old versions | The above plus eggs, bread as a thickener, or almonds |
| Modern posset dessert | Heavy cream, sugar, lemon juice |
What was the old posset drink?
Posset began as a thick, hot drink and was very popular in the Middle Ages. The milk was boiled, allowed to cool slightly, then combined with alcohol and sugar so that it curdled. Plainer versions came to be regarded as food for invalids, while richer recipes added eggs, spices or ground almonds. We could not find a modern source that supports health claims for posset, so treat it as a historic comfort drink.
What are the ingredients for a modern posset?
Many current recipes use about 600 ml (2 1/2 cups) of double or heavy cream, 175 to 200 g (roughly 3/4 to 1 cup) of sugar and about 75 ml (1/3 cup) of lemon juice. Exact amounts vary by recipe, so follow one recipe closely.
How is a modern posset made?
- Heat the cream and sugar gently until the sugar dissolves and the cream just simmers, then take it off the heat.
- Let it cool slightly, then stir in the lemon juice.
- Pour into glasses and chill for at least 2 hours, or longer, until set.
The acid thickens the cream, so no gelatin is needed. More lemon juice will not make it set faster, because the extra water works against thickening. Too little sugar tastes like soured cream; too much is cloying.
Can you make a posset without alcohol or lemon?
The modern dessert has no alcohol. Acidity is what sets the cream, so changing the citrus affects the result. Dairy-free possets are not covered here because we did not find a reliable method.
How long does posset keep?
Most recipes say to keep it covered in the refrigerator for up to about 2 to 3 days. Discard it if it smells sour.
People also ask
What are the three ingredients in a lemon posset?
Heavy cream, sugar and lemon juice. The lemon thickens the cream so no gelatin is needed.
What was a traditional posset made of?
Hot milk curdled with ale, wine or sack, sweetened with sugar and often spiced with nutmeg or mace.
Is posset a drink or a dessert?
Historically a hot drink; today the word mostly means a chilled cream and lemon dessert.
Sources
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