2 c rolled (not quick-cooking) oats
1 pint water
¼ c honey
1 pint scotch (blended is fine)
½ pint cream
Soak the oats in the water overnight. In the morning, wring the water through a cheesecloth and throw the oats away (or nuke `em and eat `em for breakfast). To the water, add honey, cream and scotch. Blend well and let sit 1 day at least, in a cool place, for the flavors to marry.
Alcoholic oatmeal! Yum yum! Actually, this is probably the original cream liqueur. I got the recipe from Sharon Devlin, an old crony of mine; God only knows where she got it.