New drink recipes air weekly, so make sure you subscribe to Tastemade for this and lots of other great new programming.Directed/Shot/Edited: Eric SlatkinFood Styling: Kari Lauritzen - http://theyellowbungalowla.com/Title Graphics: Lydia Baillergeau - http://www.byairjo.com/MUSIC:"Veracruz" by Agustin LaraUsed with permission by Vampisoulhttp://vampisoul.comThirsty For Spotify Playlist - https://play.spotify.com/user/tastemade/playlist/1QVzxfpK50xtg8JSo5SZfHAgua de Avena RecipeMakes 6 Servings INGREDIENTS:-1 cup rolled oats (not instant) -2 sticks of cinnamon -1 cup of milk -4 T dark brown sugar-pinch of salt -½ tsp vanilla extract -6 cups water, dividedPROCESS:-Add 2 cups of water, 2 sticks of cinnamon, and a pinch of salt to a sauce pan over medium low heat in pot-(overhead shot) Cover, and allow to simmer while you prep the oats (This gets the water going, and infuses it with a cinnamon flavor.) -In a separate kettle, boil 4 cups of water, and pour over 1 cup of oats and allow to sit for 10 minutes -After steeping for 10 minutes, add oats and water mixture to blender. -Blend for ~ 20 seconds, covering with a towel instead of the lid because the oats will still be warm, and the lid will pop off. -Add blended oats to saucepan, along with 1 cup of milk and 4 T brown sugar.-Cook on med-low heat (not boiling) for 20 min, partially covered and stirring frequently, until the mixture gets creamy and thickens a bit. -Remove from heat, stir in vanilla extract, taste for sweetness, adding another tablespoon of brown sugar if you like. -Ladle into a large mug and serve warm (can also be served cold).