Prep 30 mins
Cook 10 mins
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.
- 14.79 ml unsalted butter
- 59.14 ml rolled oats, preferably thick-cut
- 354.88 ml whole milk, cold
- 158.51 ml water
- 0.25 ml salt
- 44.37 ml light brown sugar
- 0.25 ml ground cloves
- 8 medium scoop French vanilla ice cream, 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 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.