A – ‘Ale flip’

The abc of Food Cooking and People

‘Ale flip‘

Ale Flip is an old English hot drink that was popular in the 17th and 18th centuries. It is made by combining hot ale, sugar, and spices like nutmeg, then whisking in beaten eggs. The unique preparation involves rapidly pouring the mixture back and forth between two vessels to aerate it and create a frothy texture. This frothy consistency is key to the drink, giving it a light and creamy mouthfeel.

The Ale Flip was known for its warming and rich flavour, making it a popular choice during colder months. The addition of eggs thickened the drink and added a velvety texture and extra nourishment. The spices, sugar, and ale balanced each other out, creating a slightly sweet, spiced beverage.

The drink was also known as “one yard of flannel” due to its smooth, velvety texture resembling the soft fabric. Another name for it was bonalay, reflecting its association with conviviality and good cheer.

Ale Flip was often consumed in taverns, where innkeepers would prepare it for patrons. Although it’s not as commonly made today, it is part of the history of English tavern culture and has inspired modern versions of spiced, frothy drinks.