Steel Cut Oats

Previously I wrote about exploring Orgeat and Horchata. (Steel Cut Oat Orgeat)

This is a whole branch and style of drink or beverage based on grains or nuts. Horchata being made with rice in the Western Hemisphere or chufa in Spain (earth almonds, tigernuts) and Orgeat generally being made with Almonds in France.

Usually it is purchased pre-made in a syrup form, at your local latin grocer. Just add water and chill. It is a refreshingly sweet summer beverage with maybe a hint of cinnamon or orange flower water. But it is easily made at home from scratch. The almond orgeat is most frequently used in Tiki drinks in North America. The Mai Tai being the most identifiable cocktail using Almond Orgeat.

I experimented with some different grains and nuts last year and was very happy with most of the results. My favorites were the ones I made with Cashews or with Steel Cut Oats.

Oats have been used for years in Ireland, Scotland and England in beverages that led to it being the basis for many ales and whiskys.


This year I tried making the oatmeal orgeat (henceforth Oat Cream) with apple cider instead of water as the base. This adds some acid (tartness) to the cream, along with the great apple taste that just goes so well with oatmeal.

Here is the recipe along with recipes for using it in a cold drink and a hot drink. This can always be used by adding water and ice for a delicious non-alcoholic drink too!




1 3/4 Cups Irish Style Steel Cut Oats
1 Gallon Apple Cider
2 qts Sugar
4 Cinnamon Sticks or mixed pieces of Cassia Cinnamon bark ((Vietnamese Cinnamon)
Large deep sauce pan
Hand Held Immersion Blender
Fine Strainer
The idea here is to just soften the steel cut oats to allow them to be hand blended. Cooking too hot and simmering or boiling will create a gooey and unpleasant texture. We will cook this on the lowest temperature your stove top has. 4 hours is the average time. Stir often. I use a jelly bag now to fill with cassia cinnamon pieces and add this to the oats and cider. Usually you can just hang the bag from the handle of the pot and let it soak in the cider and oats while it heats. This makes it easier to remove the cinnamon so yiou can blend it later.
Cider and Oats
Add oats to water. Hang jelly bag with cinnamon in the water. Set heat to lowest on your stovetop burner.

After about 3-4 hours remove from heat and allow to cool to room temp. Then cool, covered, in fridge.

After it has cooled it is time to hand blend this mixture. Remove the jelly bag and set aside in a bowl. Blend the oats and cider for about 3 minutes. We are making the oat milk now. let it rest for 5 minutes and blend again for 2 minutes.

Now you can fine strain this. Make sure you stir it well before straining to capture all the cider oat milk. Now add the 2 qts of sugar to this mixture and stir until dissolved. Add the cinnamon from the jelly bag to this. Stir and strain again once all the sugar is dissolved.

Done. Keep refrigerated in air tight containers. Will last several months this way.


Serves 4
8 oz Quality Aged Rum
16 oz Apple Cider Oatmeal Cream
4 Tblsp Unsalted Butter
Pinch of Salt
In saucepan, heat Oatmeal cream to a simmer. If too thick (it happens) add a few ounces of water or more cider is even better. In coffee mug or hot drink mug add 1 tblsp of butter, 2 oz of rum and top with the oatmeal cream. Grate cinnamon on top or use cinnamon stick stirrer or just a spoon for stirring.
This drink is sweet, it’s supposed to be, but still has acidity from the apples and a hint of salinity from a small pinch of salt. It is supposed to be. You can also add a splash of lemon juice for more acidity if desired.
This is velvety smooth and satisfying.
1.5 oz Aged Rum
3 oz Apple-Oatmeal Cream
.5 oz Fresh Strained Lemon Juice
Add all ingredients to shaker tin filled with ice. Hard shake and strain over fresh iced rocks glass.

Try a dash Angostura Bitters on top.

Apple-Oat Cream is great mixed with Rum, Anejo Tequila, Calvados, Bourbon, Rye, Cognac in various ways hot or cold.