Both of these dishes mix dairy with alcohol, originally creating a curdling effect. However, syllabub, also known as everlasting sylaabub, is served cold and doesn't separate. Posset is served warm, very typically as a drink, and often given to people who are sick. The milk was heated and then curdled by adding spiced wine, spirits, or ale. Egg yolks were often added as a thickener or to create a smooth thin custard-like drink. Later, lemons and oranges were used as part of the flavoring and for their acidic juices to aid the curdling. By the mid-18th century posset tended to be thickened with ground almonds, crushed biscuits, or egg yolks instead of alcohol.