Scottish Atholl Brose (Traditional Whisky Oat Cream)

Soak toasted oatmeal in cold water overnight.

Strain the mixture through a fine muslin cloth, squeezing out all the 'oat milk' liquid. Discard the solids.

Mix the oat liquid with honey and a generous amount of Scotch whisky.

Whip double cream until soft peaks form, then fold in the whisky and oat mixture.

Serve chilled in glasses. Historically used as a strength-giving drink or special dessert.