|Medium dry sherry||750 Milliliter (1 bottle)|
|Sugar/Sugar syrup||1 Tablespoon|
|Nutmeg||1⁄2 Teaspoon, grated|
1) In a saucepan, add in milk. Heat the pan to warm the milk.
2) Meanwhile, in a second saucepan, heat a mixture of sherry and ale. Add in the sugar when the mixture comes to a boil.
3) Pour the sherry-ale mixture slowly into the milk. Stir continously.
4) Turn down the flame. Let the mixture simmer for 10 minutes.
5) Serve the Sack Posset in mugs, sprinkled with grated nutmeg.