/Toasted Oatmeal and Brown Sugar Shake
milk shake

Toasted Oatmeal and Brown Sugar Shake

This shake is the brainchild of my friend Dawn, who was inspired by the wide range of oatmeal-based drinks
throughout Latin America and much of the Caribbean. In different countries the drinks may have different
names—chicha de avena in Ecuador, horchata de avena in Guatemala, or jugo de avena (when it is mixed
with juice) in the Dominican Republic—but the word avena, which is oatmeal in Spanish, is always present. In
fact, the drinks are sometimes called just avena.

MAKES ABOUT 3½ CUPS | 28 OUNCES | 850 MILLILITERS

1 tablespoon unsalted butter (about ½ ounce/15 grams)
¼ cup high-quality rolled oats, preferably thick cut (about 1 ounce/28 grams)
2/3 cup plus ½ cup cold whole or lowfat milk (about 9 ounces/275 milliliters total)
2/3 cup water (about 5 ounces/150 milliliters)
Pinch of salt
3 tablespoons light brown sugar (about 1 ½ ounces/36 grams)
Pinch of ground cloves
8 medium scoops French vanilla ice cream (about 1 quart/24 ounces/680 grams), softened until just melty at
the edges

For the oats: Melt the butter in a small nonstick saucepan over medium heat until it stops
foaming. Add the oats and cook, stirring constantly, until medium golden brown and
fragrant, about 6 minutes. Standing back because the mixture will spit and sputter, add
cup milk, the water, and salt and bring to a boil. Reduce the heat to medium-low and
simmer, stirring occasionally, until the oats are very soft and almost all of the liquid has
been absorbed, about 18 minutes. Off the heat, cool the mixture to room temperature,
about 20 minutes.

For the shake: Place ½ cup (5 ounces/142 grams) of the cooked oats, the remaining ½
cup (4 ounces/125 milliliters) milk, the brown sugar, and cloves in a blender and blend
until the oats are completely broken down and incorporated into the milk, about 1½
minutes. Add the ice cream and pulse several times to begin breaking it up. With the
blender motor off, use a flexible spatula to mash the mixture down onto the blender
blades. Continue pulsing, stopping, and mashing until the mixture is well blended, thick,
and moves easily in the blender jar, roughly 30 to 90 seconds. Pour into a chilled glass or
glasses, and serve at once.

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