Whiskied Jungle Oats

5.0(7)

From: “The Africa Kitchen by Josie Stow and Jan Baldwin”. I changed this to use vanilla extract because otherwise you would have to make your own vanilla brown sugar. This also says in Africa they top the oatmeal with Amarula fruit cream liqueur instead of the whisky and vanilla brown sugar.

by Engrossed·published 2008-05-29

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Breakfast

Servings

2 serving(s)

Total time

10 min

prep 5 min

Calories / serving

561 kcal

Ingredients (8)

serves

2 1/4-3 1/2 cups milkmilk
1 cup rolled oatsrolled-oats
1/2 teaspoon saltsalt
4 tablespoons whipped creamwhipped-cream
4 tablespoons brown sugarbrown-sugar
3 -6 fluid ounces whiskey (2-4 shots)
1 teaspoon vanilla extractvanilla-extract
3 -6 fluid ounces Amarula cream liqueur (2-4 shots )

Instructions (5 steps)

01Bring milk to a boil.
02Whisk in rolled oats and cook for 3-5 minutes until thick. *If you prefer your oatmeal thinner, gradually add more hot milk until the desired consistency is achieved.
03Spoon into individual serving bowls, place a large dollop of cream in the center of each one.
04Topping 1: Sprinkle with the brown sugar. Mix vanilla with whiskey if using and drizzle over the top.
05Topping 2: Drizzle Amarula over the top.

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Rich recipe — supports nutrition-aware planning.