Toasted Oatmeal And Brown Sugar Milkshake

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   FOR THE OATS:

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   Melt the butter in a small nonstick saucepan over medium heat until it stops foaming.

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   Add the oats and cook, stirring constantly, until medium golden brown and fragrant, about 6 minutes.

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   Standing back because the mixture will spit and sputter, add 2/3 cup milk, the water, and salt and bring to a boil.

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   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.

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   Off the heat, cool the mixture to room temperature, about 20 minutes.

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   FOR THE SHAKE:

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   Place 1/2 cup (5 ounces) of the cooked oats, the remaining 1/2 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 11/2 minutes.

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   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.

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    Continue pulsing, stopping and mashing until the mixture is well blended, thick, and moves easily in the blender jar, roughly 30 to 90 seconds.

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    Pour into a chilled glass or glasses, and serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.