Avena Salvadoreña con Leche y Canela
Avena con Leche y Canela·(ah-VEH-nah con LEH-cheh ee cah-NEH-lah)
Desayuno Típico: The Daily Anchor
At six-thirty a.m., the burner is on, the kitchen warms, and morning begins with the smell of a splintered canela stick rolling in a rapid boil. Salvadoran rolled oats—often called mosh—are silky, deeply hydrated, and meant to be sipped as much as spooned; this isn't the spackling paste of the American diner. A cook steeps a potent cinnamon tea before the oats ever hit the pot, then finishes the simmer with a heavy pour of evaporated milk. Ladle it thick into a heavy ceramic mug, splash with steaming whole milk, and finish it before you walk out the door.
Ingredients
- water2 cup
- Mexican cinnamon stick1 large
- old fashioned rolled oats1 cup
- kosher salt1 pinch
- whole milk2 cup
- evaporated milk1/2 cup
- brown sugar1/4 cup
- vanilla extract1 tsp
- ground cinnamon1 tsp
Method
- 01
Boil the water and cinnamon stick to create a potent tea.
In a medium, heavy-bottomed saucepan, combine the water and cinnamon stick over medium-high heat. Let it boil rapidly for 3 to 4 minutes until the water turns a light golden-amber. Do not rush this step; this extraction is the backbone of the flavor.
- 02
Add the oats and salt to hydrate in the cinnamon water.
Reduce the heat to medium-low, add the rolled oats and salt, and stir gently. Cook uncovered for about 5 minutes, stirring occasionally, until the oats are plump and have absorbed nearly all the spiced liquid.
- 03
Stir in the whole and evaporated milks and simmer constantly.
Pour in both milks, stirring to combine, and bring to a very gentle simmer. Do not walk away, as milk sugars love to scorch. Stir frequently with a wooden spoon for 5 to 7 minutes until the starches release and the liquid transforms into a rich, creamy suspension.
- 04
Sweeten the oats, add the vanilla, and serve hot.
Remove the pot from the heat. Stir in the brown sugar and vanilla extract, tasting and adjusting the sweetness if necessary. Ladle the loose porridge into deep bowls or mugs, finishing each with a generous dusting of ground cinnamon.
Notes
Control the texture with a little extra milk.
Salvadoran avena is meant to be highly pourable. If the mixture tightens up too much while resting on the stove, simply stir in an extra splash of warm whole milk before serving.
Serve with pan francés to complete the experience.
To eat this exactly as they do in San Salvador, serve alongside crusty split rolls smeared with salted butter or crema to dip directly into the hot, sweet liquid.