Destination
Bogota
The story
Avena is Colombia's cold oat drink: rolled oats simmered briefly in milk with panela and a cinnamon stick, cooled, blended smooth and served over ice in a tall glass. Sold in every panadería, tienda and school cafeteria from a chilled glass jug, poured out with a ladle into plastic cups. Sweet without being sugary, thick without being heavy, a completely satisfying midday drink in a hot country. Every Colombian grew up on it.
Method
Place the oats, milk, panela, cinnamon stick, vanilla and salt in a saucepan. Bring to a simmer over medium heat, stirring often to stop the milk sticking. Simmer gently for 6 to 8 minutes, until the oats are soft and the mixture has thickened slightly.
Remove the cinnamon stick. Transfer the mixture to a heatproof jug and cool to room temperature (about 30 minutes), then refrigerate at least 1 hour until cold.
Pour the cold mixture into a blender and blitz on high for 30 seconds until completely smooth and slightly frothy on top.
Taste; add more sugar if needed, or a splash more milk if too thick. Avena should be pourable but with body.
Fill tall glasses with ice. Pour the avena over. Dust the top with a pinch of ground cinnamon. Serve immediately.
Tips
- Rolled oats, not quick-cook. Rolled oats give the drink body and hold up to the brief simmer. Quick-cook oats dissolve into gluey mush.
- Cook the oats properly. A brief 6-to-8-minute simmer is essential to remove the raw floury note. Skipping this step gives you a drink that tastes flat and uncooked.
- Chill before blending. Blending warm avena creates too much foam and a lighter, less satisfying drink. Cold blending gives you the correct thick, smooth texture.
- Panela is what makes it Colombian. Refined white sugar tastes flat here; panela's molasses note is what carries the drink. Dark muscovado is a decent substitute.
- Adjust the sweetness to your side. Colombian avena runs sweet by British standards; start with 60g panela and taste. Every household has a preferred level.
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