Mudder’s Milk Part 5: Big Damn Heroes

To Recap:
Mudders Milk 1 : Where I aim to misbehave
Mudders Milk 2: Mighty fine shindig
Mudders Milk 3: Too Pretty to Die
Mudders Milk 4: Coming to a middle

I think this is going to be our final installment.  With enough experimentation I’ve gotten this to the point where it can be reproduced consistently every time.

Start with 1/3 cup of rolled oatmeal.  Using a food processor blend the oats until you’ve got the whole thing to a flour like consistency.

You can do as much as you want and keep it in a storage container but 1/3 cup is about as much as you need for a single serving.

Put the oat flour into a small resealable container with slightly more than 1/3 cup of water.   Add to the mix about a tablespoon of cinnamon, fresh grated nutmeg, and ground allspice.  Mix the oats well and place the sealed container in the fridge overnight.

While the oats are soaking we prep the apples.  Take a whole apple, peel, core and dice finely.  To the apples add a similar amount of cinnamon, nutmeg and allspice.  Add about a tablespoon of granulated sugar to the mix and then a small amount of water.  Place the whole into a pot and simmer for 20-30 minutes.  Once the apples are good and soft you strain the results and put the apples through a food mill, chinoise or strainer.

I usually do up three apples at a time and keep the results in another container.

Once you have the cold soak and the apples done you can basically do this any time you want.

To the 1/3 cup oats I drain off any excess water and give it a good stir.  Add about two spoonfuls of apple and a good pinch of brown sugar and put it in the microwave for about 15-30 seconds.  Stir the results and spoon it into a glass.  Add 1.5 oz of coole swan irish cream and 1 oz of spiced rum.

For the rum I am currently using Eastside Distilling’s Spiced rum which uses the same kind of spice mix as their holiday spice liqueur and has a wonderful spicy flavor.

Stir up the whole mix to get it good and smooth, then drink to your heart’s content.

What I love about this is that most of the work can be done in advance and can be portioned out into single servings without any problems.  It only takes a minor amount of heat, or none at all if you’re camping hard.  With a small amount of well sealed camping storage you can have breakfast drinking for several days ready to go.

To answer a question from my last post I did make an attempt to do this with with apple butter.

The big difference between the apples I’ve been using and apple butter is about a half cup of sugar.  The consistency is about the same but when you boil the apples down for an extra couple of hours the spices get a lot stronger.  The result is a thicker, much sweeter product.

Two spoonfuls of apple butter was just too much.  The result was cloying and too sweet by far.  Maybe without the brown sugar it would have been ok or with less apple butter but I can say that the effort needed to make apple butter was not worth it for the drink.  The extra hours of stewing and the effort of putting apples through a strainer were more work than really needed.

Using store bought apple butter could be a good alternative but I think cost wise the apples would be cheaper and give a perfectly excellent result.

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