Mudder’s Milk Part 4: Coming to a Middle

To Recap:  Mudders Milk 1  In which we set our sails to distraction

Mudders Milk 2 In which we fail and learn that having to eat your mistakes can still be damn tasty.

Mudders Milk 3: Where we try Cold Soaking

Welcome back everyone to my attempt to create a drinkable oatmeal cocktail.  In our previous episode we tried cold soaking the oatmeal with some very good results.  Suggestions were made as to how to proceed and we present the results.

premud 1

Using a small blender I took about 3/4 of a cup of rolled oats and powdered them.  I was expecting something a bit more like steel cut oats but instead wound up with something more like oat flour.

premud2

I fouled the next step.  Normally with cold oats you only need a small amount of liquid to get the whole thing going since none of it is going to boil off.  I could have done a half cup to 3/4 cup of milk but being out of milk at the time I instead used water and didn’t bother to check my notes and used 1.5 cups of water.

premud3

The result was thin and after a stir looked pretty smooth.  I placed the container in the fridge overnight and prayed that I wouldn’t have to start over.

Mudder's Milk4-1In the morning the container had separated putting a small quantity of cloudy water on top of the layer of oatmeal.  I poured this off and was left with what you see above in the first photo.  The texture is pretty good, the smell and flavor are about a hundred times better than the baby oatmeal I tried and this looks like it’s going to work.

 

 

 

 

 

 

Stage 2 is apples.  All previous attempts have resulted in apples with a slightly chunky texture that is not ideal for drinking.

Mudder's Milk4-2Mudder's Milk4-3

We start by peeling and coring.  Then dice them into small mostly uniform pieces.

Mudder's Milk4-4

Add a little baker’s sugar so the apples will sweat and about an ounce of water to get them started.  Next season with ground cinnamon and grated fresh nutmeg.

After a little time I added another ounce of water to help them soften and stir periodically to keep them from sticking.

After a good 10-15 minutes the apples were still not very soft and I’m starting to think that I need a different approach to them.  So I pulled them off the stove and into a solid bowl for a good muddling with my Oxo Steel Muddler.  I like this thing a lot, Wood makes me edgy about flavor carry over and the thing eventually wearing out and putting splinters in my drinks.  I don’t have a good history with wooden kitchen implements so this muddler feels good being both solid metal in the rod and plastic on the head for cleaning.

It made pretty short work of the apples but at the end they were still pretty solid.  Another approach is definitely needed.

Mudder's Milk4-5

 

I added the muddled apples and the oatmeal back into the pot for a little heating and blending.  At this point I made mistake number two which was to forget to season the oatmeal.  This stuff is bland, bland bland when it’s plain and for this drink I need something that is going to help mask the alcohol.  The seasoning on the apples hasn’t been able to carry the day before and this time was no exception.

This part only took about 2-3 minutes and if you’re prepping this stuff for camping or events this is the point at which you can do you run out of pre-prep.  All the previous steps can be done hours in advance and set aside.

Mudder's Milk4-6

 

Once the mixture was warm enough that cold booze wasn’t going to make the effort pointless I spooned the now somewhat more solid oatmeal into a parfait glass.  This is about 4-6 tablespoons.

Mudder's Milk4-7

 

For this attempt we’re going to use some Silver Bacardi Rum and a bottle of dirt cheap Emmet’s Irish Cream.  I would use Coole swan for this in the end but I’m not going to waste the good stuff on an unsure outcome.  You might ask, why rum?  The original effort for this came from a discussion with a lovely pirate girl and so I’m using rum in an effort to keep at least the sousant of piratical flavor.

Mudder's Milk4-8

 

1 oz of Silver Rum
1.5 oz of Irish Cream

Stir well in the glass and you should wind up with something like this:

Mudder's Milk4-9

 

Flavor: Harsh on the alcohol side.  This could be too much rum or just cheap irish cream that is the problem but it does make me think that I haven’t given enough thought to the kinds of alcohol I’m using in this.  The oatmeal is fine and the apples are tasty.

Texture: The oatmeal is perfect.  No clumps until right at the end when I’d let the glass settle a bit and even then it wasn’t big enough to stop drinking.  The apples were still huge and did require chewing.

Problems: Oatmeal was bland.  I need to season on both the apples AND oatmeal and sweeten with some brown sugar before I add the apples.

Apples were still huge: I’m thinking either putting them through a food mill, blender, or stewing them in more liquid rather than sort of poaching them like I have been doing.  Applesauce seems like a good idea for some reason but I have a feeling that it won’t work out as well as what I have been doing.  They need to be softer and mushy but not liquid.

Boozey: With both rum and bad irish cream this was a hit in the mouth every drink.  The irish cream is a for sure but using something like coole swan is going to help.  Less rum, this is an AM drink and doesn’t need that much of a hit.  I’m also thinking of something a bit more flavorful like barenjager, which is a honey liqueur and is very creamy and might help with the need for less sugar.

 

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4 Comments Add yours

  1. Jess Hartley says:

    I’m curious about the possibility of using something more akin to apple butter, rather than apple sauce. My boggan brain says it might give you something with better flavor and texture than either what you’re trying now, or apple sauce.

    1. pdxrage@gmail.com says:

      Not a bad idea. Haven’t ever made apple butter before but taste and texture wise it would be pretty smooth without the more liquid nature of sauce.

      1. pdxrage@gmail.com says:

        Looking over an apple butter it seems like it’s just sauce with a lot more cooking down. A couple extra hours seems like an unnecessary addition for the overall, If you bought apple butter it would probably be ok but then you’re looking at a much different cost curve on the output.

      2. Jess Hartley says:

        Recipe wise, yes, it’s just super-cooked down apple sauce… but end result-wise, the results are very different. Apple butter is much less watery/grainy than apple sauce (especially commercial versions). The flavor is richer, more intense, and I think it would suit your drink well. But that’s just my food-brain – your mileage may differ (as may the actual results – I haven’t tried this, nor do I have a firm idea of what your end result is.)

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