|Steel Cut Oats|
|Steel Cut Oats|
After working on homemade almond orgeat and understanding the basis and history of it, I decided to try some other versions. Originally a grain based beverage using barley, Orgeat, or Horchata, it is made with rice in Latin America, Chufa in Spain, and widely known using Almonds for that important “secret” ingredient in a classic Mai Tai.
I was experimenting with different nuts and grains for making orgeat at this time and I needed to come up with a non-nut orgeat for a competition that included judge Bridget Albert who has a nut allergy. I decided to try oats and it worked wonderfully.
It is a great base syrup for many tropical or hot drinks. It adds a creamy texture without being dairy and finishes clean with no cloying texture. I’ve mixed it with Tequila, Bourbon, Cognac, Rum and Gin with great success. It’s a lot more versatile than one might think. It is also great with water shaken on ice and served in a tall glass. A very refreshing N/A summer drink.
The following recipe is very simple and worth the small effort to make it at home. You wont need a ton of oats to make this work as you can see from the following recipe.
|Cooking oats and water|
In large saucepan add oats and water. Always give yourself room to work with in sauce pans or any pans. Slowly cook the oats on lowest heat setting, covered on stove top burner. Stir often. Do not bring to a boil or simmer.
This should be heated for 3-4 hours.
When done (the oats will be fat and tender) turn off heat and allow to rest to room temperature. Refrigerate this until cool. Remove Cinnamon pieces. With a hand immersion blender, blend this mixture well for about 3 minutes. Let rest for 5-10 minutes and blend again for 2 minutes. Fine strain this into a container that you will now add the sugar to.
Add the sugar and stir until dissolved. Add the cinnamon from the jelly bag back to this mixture. Stir. Now fine strain again and you are done. Keep this refrigerated for up to 6 weeks.
It should have a creamy texture like milk, not gelatinous or gooey.
This can be used in place of almond orgeat for those with nut allergies. It can be used mixed with water and shaken for a delicious and refreshing non-alcoholic long drink in the summer. It is fantastic in many original cocktails as well. It mixes wonderfully with Tequila, Whiskey, Brandy, Rum.
One of my favorite ways to use this Oat Cream is in an apple butter, hot buttered rum. It makes the hot buttered rum that is satisfying. Creamy, silky smooth texture.. Just what you want when coming in from the cold.
Another simple cocktail/cooler is Rum or Tequila, the Steel Cut Oat Cream/Horchata, fresh lime
|Cooking apple butter, oat orgeat, cream butter, water|
3/4 Cup Apple butter (apple butter recipe)
1 Cup Oatmeal Orgeat
Pinch of Salt
Add all ingredients to sauce pan. Bring to a simmer. Stir frequently.