Mudder’s Milk Part 2

Tapback: Mudder’s Milk

So, I’ve set my sails and I have a goal in sight.  The idea to make either a late night drink that will sub out a meal while you’re drinking or a breakfast drink you can whip up in a hurry without having to slave over a hot stove.

The idea of choice was oatmeal.  It’s already a pretty close friend with milk, swapping out a measure of the cream for Irish Cream isn’t beyond thinkable.  But a number of hurdles stand in the way.

For starters I haven’t really cooked oatmeal much before so the nuance there is going to escape me.  Second, we’re looking for something drinkable.  Having to chew is a distant desire on the list of things we would like to have.

So I came up with a couple of possibilities.

Test #1: No pictures because I was dumb and forgot.  It was a late night experiment.  For starters I stewed some apples.  I did far too much for a test batch.  Two whole apples to 1 cup oats was not doing it.  I spiced the apples with quite a few things looking for a taste that would finish out the batch.  Allspice, cloves, cinnamon, possibly coriander, definitely nutmeg.  I didn’t taste most of them in the finished product.   Could be the balance of spice is off could be that I didn’t give the spices time in the oats.  I’m going to try simpler settings, start with sugar/cinnamon add items from there.  No irish cream in the house at the time I was doing this, I used a somewhat crappy chocolate cream liqueur that had been doggedly hanging on like an unwanted party guest.  Next time coole swan or something better for sure.  Need heavy cream for testing.
2 apples cubed and stewed with a small amount of lemon juice until soft.  Added nutmeg, cinnamon, ground cloves, allspice, ground ginger, turmeric.
add 1 cup water, 3/4 cup whole milk, bring to boil.
add 1 cup oats, cook 5 minutes.  Add cream liqueur to top and loosen.

Verdict, good first pass.  Now I know what not to do next time.  Taste was ok but consistency was way off.

Test #2:

In an effort to cut down on the lumpiness of the previous experiment this batch was going to see the business end of a stick blender before I was done.

1 Apple, peeled cubed and sweated with agave nectar.
Spiced with cinnamon and nutmeg.
1 1/2 cup of Heavy Whipping cream, brought to a slight boil
1 cup quaker oats

Once the cooking process was done and the oats looked soft enough I applied the stick blender.  Now at this point the entire mess was a bit off.  Owing to the fats in the cream it had become a sticky blob in the pot and was not loose at all.  The application of the blender, I was later to find, was to release all of the starches bound up in the oats at once which made the previously sticky blob into a bona fide glue.

Which is not to say that the day was without victory.  The resulting glue was even, smooth and had a very nice feel in the mouth.  The apples were not obvious in either flavor or shape.  I’m betting that was my other mistake.  Agave nectar is not as hygroscopic as baker’s sugar and it didn’t draw out the moisture of the apples enough to soften them.

So three steps backwards, one forwards.  But we learn more from our mistakes than our successes.

AM Drinking: Business Time

If you’re ever having one of those mornings where you stayed up way too late, slept way too little and still have to get up and do things that aren’t “work” or operating heavy and dangerous machinery you know the wonders of not having drunk enough the night before.

I create this category for the people who are perpetually at 5 o’clock and see no issue with the thought of making a lovely drink before the sun has rubbed the sleep from his eyes.

business time

This morning we showcase a lovely little beverage that rolls up a number of morning flavors.  It isn’t much to look at, but it helps to get through the sunday doldrums when it’s not warm enough for mojitos but not cold enough for hot cider.

6 oz Milk (2%)
4 oz Coole Swan (irish cream)
1.5 oz Below Deck Coffee Rum
1 oz 360 Double Chocolate Vodka
1 oz Bols Creme de Cacao

I used a good sized Working Glass Tumbler for this one as there was no way my old fashioned was going to hold this much and it would make my collins look a bit weak.  These things will get a full post at some point as a quick and dirty shaker but that’s for another day.

The alcohol presented here isn’t strong enough to curdle the milk so you don’t get the chewy nasty sensation you might otherwise.  This is a strong drink for taking long lovely pulls on over eggs and toast.  I’m not a coffee drinker so the double chocolate and Cacao are pulling double duty tamping down the very very strong coffee flavors from the below deck.  The rum is my favorite base for anything, with brandy a close second, and here you have both caffeine and alcohol in one shot which is really the best of both worlds.

This lives in the same category as the buttery nipple, the white russian and many other cream or milk based drinks.  Entirely opposite of the fruit based drinks one normally sees, this is not a sipping beverage and carries very little in the way of subtlety.  Just watch out because the Coole swan sneaks up on you.