Oxford Night Caps by Richard Cook (1860, p.27) — Oxford 1860

black pepper — whole pepperbase
  1. Prepare White Wine Whey.
  2. Boil whole pepper in the whey, though the text remarks that all-spice is far preferable.

Cook cites Dryden to show the old cultural currency of pepper posset as a domestic remedy.

This is a medicinally inflected variant note rather than a fully separate base build.

Related recipes

See also: White Wine Whey, Cider Posset, Rum Booze

The source gives only the seasoning change, not a restated full formula.