To my surprise, I found that the Cocteau Twins’ 1988 song “Athol-Brose” is not named after a comet but after a Scottish drink consisting of oatmeal, honey, whiskey and cream. I’d like a Bose-Einstein condensate with mine, please.
Atholl Brose
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Aardvarchaeology – by Dr. Martin Rundkvist
Scandinavian archaeology, history, skepticism, books and music
Aardvarchaeology - by Dr. Martin Rundkvist 
Bose-Einstein condensates are really really cold. They would probably damage your mouth and throat.
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I’ll leave out the Bose-Einstein condensate, but I’m definitely bookmarking the WikiPedia page. I’ve got to try this some day.
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I usually make a batch of Athol Brose for the winter holiday parties. It’s delicious, but deceptively mild tasting. If you want it less starchy use steel cut oats. (I like rolled oats myself.) The recipe I use is a little different than the traditional one on Wikipedia.
Soak 4 cups oats in 1 gallon water overnight. Strain through cheesecloth 1 hour. Warm some of the brose (oat water) and stir in 1 pound of honey until well mixed. Add the rest of the brose, one quart cream and then 1 fifth (750mls) of whiskey. Chill and serve.
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This is very similar to barley water, though there’s traditionally no liquor in that.
What do you use the oats for once you’ve strained them out of the brose?
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I heat up a bowl of the soaked oats for breakfast. But it makes far more oats than I can eat. The leftovers are critter food.
If you have a suggestion for something to make with mushy oats I’d be happy to try it.
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I sometimes add rolled oats to the bread I bake for taste and fibre. I’m sure it can’t matter if they’ve been soaked beforehand or not.
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