Toasted Oatmeal and Brown Sugar Milkshake
- Ready In:
- 40mins
- Ingredients:
- 8
- Yields:
-
4 milkshakes
- Serves:
- 4
ingredients
- 1 tablespoon unsalted butter
- 1⁄4 cup rolled oats, preferably thick-cut
- 1 1⁄2 cups whole milk, cold
- 2⁄3 cup water
- 1 pinch salt
- 3 tablespoons light brown sugar
- 1 pinch ground cloves
- 8 medium scoop French vanilla ice cream, softened until just melty at the edges
directions
-
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 ²⁄³ 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) 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.
- 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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