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Directed/Shot/Edited: Eric Slatkin
Food Styling: Kari Lauritzen – http://theyellowbungalowla.com/
Title Graphics: Lydia Baillergeau – http://www.byairjo.com/
MUSIC:
“Veracruz” by Agustin Lara
Used with permission by Vampisoul
http://vampisoul.com
Thirsty For Spotify Playlist –
Agua de Avena Recipe
Makes 6 Servings
INGREDIENTS:
-1 cup rolled oats (not instant)
-2 sticks of cinnamon
-1 cup of milk
-4 T dark brown sugar
-pinch of salt
-½ tsp vanilla extract
-6 cups water, divided
PROCESS:
-Add 2 cups of water, 2 sticks of cinnamon, and a pinch of salt to a sauce pan over medium low heat in pot
-(overhead shot) Cover, and allow to simmer while you prep the oats (This gets the water going, and infuses it with a cinnamon flavor.)
-In a separate kettle, boil 4 cups of water, and pour over 1 cup of oats and allow to sit for 10 minutes
-After steeping for 10 minutes, add oats and water mixture to blender.
-Blend for ~ 20 seconds, covering with a towel instead of the lid because the oats will still be warm, and the lid will pop off.
-Add blended oats to saucepan, along with 1 cup of milk and 4 T brown sugar.
-Cook on med-low heat (not boiling) for 20 min, partially covered and stirring frequently, until the mixture gets creamy and thickens a bit.
-Remove from heat, stir in vanilla extract, taste for sweetness, adding another tablespoon of brown sugar if you like.
-Ladle into a large mug and serve warm (can also be served cold).