Agua de Avena
Hey everyone! I’m back with another agua fresca recipe. Today’s recipe is for agua de avena.
Agua de avena is spanish for oat water. Believe me it taste so much more delicious than it sounds.
If you like my recipe for agua de horchata then you will most definitely like this recipe.
They taste pretty similar but I have to say that agua de avena is currently my favorite.
There is absolutely no cooking involved in this recipe. The hardest part of this recipe is waiting for the oats and cinnamon to soak. But this is very important.
The oats should soak for at least a few hours or even over night if you wish.
After soaking it is ready to be blended and strained and then mixed with the other ingredients. So yeah it’s pretty simple to make.
This recipe is not only delicious but also healthy as oats are very good for you. I use old fashioned oats.
I am not sure how instant oats would work as I have never used them. But I’m thinking old fashioned is probably best in this recipe.
If you haven’t tried this agua fresca you really should. I know that oat water sounds strange because that’s what I thought before I tried it.
But now it’s one of my favorite aguas frescas and I make it about twice a week. The whole family loves it.
I make a gallon of it and it last about 2 days between the four of us! I have read that oat water is actually good for losing weight.
While that would be pretty nice I haven’t tested it out.
What is your favorite agua fresca? I know it’s hard to choose just one!
Well, I hope you make and enjoy this recipe. I promise I will be back next week with another agua fresca!
Agua de Avena
- 1 1/2 cup of old fashioned oats
- 1 mexican cinnamon stick broken into pieces
- 12 cups of water
- 4 cups of milk
- 2 tbsp mexican vanilla
- 1 1/2 cup sugar
Soak the oats and cinnamon stick in 6 cups of water for a few hours or overnight.
Transfer oats, cinnamon, and water to a blender and blend for 1-2 min.
Strain into a pitcher.
Add the sugar, vanilla, milk and remaining 6 cups of water to the pitcher and stir well.
Serve over ice.