Toasted Oatmeal And Brown Sugar Shake Recipe

Photo: TJOwens on Flickr

This shake is the brainchild of my friend Crack of morning time, who changed into impressed by the huge fluctuate of oatmeal-based drinks right thru Latin America and much of the Caribbean. In different international locations the drinks may maybe neutral have different names—chicha de avena in Ecuador, horchata de avena in Guatemala, or jugo de avena (when it’s mixed with juice) in the Dominican Republic—but the observe avena, which is oatmeal in Spanish, is constantly show cloak. Essentially, the drinks are most incessantly called steady avena.

Excessive-quality oats are vital here—put the short-cooking and rapid “steady-add-boiling-water” sorts in the cabinet. Bob’s Crimson Mill, an Oregon company whose products are widely accessible, produces very factual thick-reduce rolled oats. They’re also accessible online, at www.bobsredmill.com.

To invent this shake with Scotch and honey, replace 2 tablespoons (about 1 ounce/30 milliliters) Scotch whiskey for 2 tablespoons of the 1/2 cup milk in the shake, lower the brown sugar to 2 tablespoons (about 1 ounce), and add 2 tablespoons of honey (about 1 1/2 ounces) to the blender alongside with the ice cream.

• 1 tablespoon unsalted butter
• 1/4 cup rolled oats
• 1 1/2 cups frigid whole or lowfat milk
• 2/3 cup water
• pinch of salt
• 3 tablespoons gentle brown sugar
• pinch of ground cloves
• 8 medium scoops French Vanilla ice cream

1. Soften the butter in a minute nonstick saucepan over medium warmth till it stops foaming.
2. Add the oats and cook, stirring constantly, till medium golden brown and fragrant, about 6 minutes.
3. Standing abet for the reason that combination will spit and sputter, add ²⁄³ cup milk, the water, and salt and produce to a boil.
4. Decrease the warmth to medium-low and simmer, stirring on occasion, till the oats are very soft and with regards to the whole liquid has been absorbed, about 18 minutes.
5. Off the warmth, cold the aggregate to room temperature, about 20 minutes.
6. Space ½ cup (5 ounces) of the cooked oats, the closing ½ cup (4 ounces) milk, the brown sugar, and cloves in a blender and mix till the oats are fully damaged down and integrated into the milk, about 1½ minutes.
7. Add the ice cream and pulse lots of events to delivery breaking it up. With the blender motor off, use a flexible spatula to mash the aggregate down onto the blender blades.
8. Continue pulsing, stopping and mashing till the aggregate is effectively blended, thick, and strikes without peril in the blender jar, roughly 30 to 90 seconds.
9. Pour precise into a calming glass or glasses, and serve precise now.