Literally the best milkshake ever, homemade or otherwise. Ridiculously decadent (but so worth it), this is a take on the Latin American Avena drink. From the book Thoroughly Modern Milkshakes by Adam Reid. Please be sure to use good-quality oats, not the instant or cheap-o processed kind.
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Units: US | Metric
- 1FOR THE OATS:.
- 2Melt the butter in a small nonstick saucepan over medium heat until it stops foaming.
- 3Add the oats and cook, stirring constantly, until medium golden brown and fragrant, about 6 minutes.
- 4Standing back because the mixture will spit and sputter, add ²⁄³ cup milk, the water, and salt and bring to a boil.
- 5Reduce 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.
- 6Off the heat, cool the mixture to room temperature, about 20 minutes.
- 7FOR THE SHAKE:.
- 8Place ½ cup (5 ounces) of the cooked oats, the remaining ½ cup (4 ounces) 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.
- 9Add 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.
- 10Continue pulsing, stopping and mashing until the mixture is well blended, thick, and moves easily in the blender jar, roughly 30 to 90 seconds.
- 11Pour into a chilled glass or glasses, and serve at once.
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Nutritional Facts for Toasted Oatmeal and Brown Sugar Milkshake
Serving Size: 1 (149 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 139.8
- Calories from Fat 55
- Total Fat 6.1 g
- Saturated Fat 3.5 g
- Cholesterol 16.7 mg
- Sodium 82.9 mg
- Total Carbohydrate 17.9 g
- Dietary Fiber 0.5 g
- Sugars 14.7 g
- Protein 3.5 g
The following items or measurements are not included:
French vanilla ice cream