Mosh is a milky oatmeal beverage served for breakfast in Guatemala and some other Central American countries. Unlike in the US, it is simmered for a long time with lots of liquid, making it drinkable. In this version, we soak the oats overnight, so that they cook more quickly in the morning.
1/2 cup rolled oats (quick cooking will also work)
2 1/2 cups of milk (we used low-fat milk, but any milk, including almond or soy, will do)
1 teaspoon agave syrup or honey
1/4 tsp cinnamon
An Oldways Whole Grains Council recipe, courtesy of Kelly Toups
Can steel cut oats be used in this?
Hi Pam — you should stick with rolled or quick-cook oats for this recipe, not steel-cut, as they will not soften to the desired consistency. Thanks!
I wanted to ask if I could double or triple the recipe without any problems, and if not how I would go about doing it.
Hi Peter! You could definitely double or triple the ingredient amounts to make a larger batch!
thank you!
Hello my name is Shelly Tuttle I would like to know what other drinks do you have to make. Please email me please thank you Shelly Tuttle.
Hi Shelly! Thanks for reaching out, check out this blog: https://oldwayspt.org/blog/health-through-heritage-beverages-and-without-alcohol
My late mother made this for me and my siblings when it was raining. Today is raining, I miss her but I made it and it was the texture she made it.
Hi Mario, thank you for sharing this wonderful memory! We hope you enjoyed it.
Que bonito es Chapas Guatemala!
I think the raw egg that he is talking about is a “huevo tibio” where you don’t fully cook the egg.
Smells good, Tastes good, Next stop Guatamala.
reminds me of guatamala serve with raw egg
I am from Guatemala and never heard of Mosh served with raw egg. Interesting
Love it! Healthy and great tasting!
Reminded me of my childhood
(5)
Leave a comment