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Mosh (Guatemalan Oatmeal Drink)

The Quirky Foodster Team

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Ingredients

  • 100 g (1 cup) rolled oats
  • 1 l (4 cups) whole milk
  • 1 cinnamon stick
  • 2 whole cloves
  • 60 g (5 tbsp) sugar, or to taste
  • 1 pinch salt

Method

  1. Combine the milk, cinnamon stick and cloves in a saucepan and bring to a gentle simmer over medium heat.
  2. Stir in the oats and a pinch of salt, reducing heat to low.
  3. Cook, stirring frequently, for 10-12 minutes until the oats are soft and the mixture has thickened to a drinkable but hearty consistency.
  4. Stir in sugar to taste and simmer for a further 2 minutes.
  5. Remove the cinnamon stick and cloves, then serve hot in mugs.

Introduction: Mosh is a warm, spiced oatmeal drink enjoyed throughout Guatemala, particularly in the cooler highland towns such as Quetzaltenango.

Cultural Background: Mosh is a warm, spiced oatmeal drink enjoyed throughout Guatemala, particularly in the cooler highland towns such as Quetzaltenango. It descends from colonial-era oat porridges adapted with local spices like cinnamon and cloves, and is often the first thing children are given before school.

Tips: For a silkier drink, blend briefly before serving; for a heartier breakfast, leave the oats whole.

Variations: Some households add a splash of vanilla or a spoon of ground allspice for extra warmth.

Storage: Refrigerate leftovers in a sealed container for up to 2 days.

Reheating: Reheat gently on the stovetop over low heat, stirring, adding a splash of milk if too thick.

Nutrition: Approx. 210 kcal, 8 g protein, 6 g fat, 32 g carbohydrate per serving.

FAQs:

Q: Can I make Mosh dairy-free?

A: Yes, substitute oat or whole milk alternatives, though the flavour will be lighter.

Q: Is Mosh sweet or savoury?

A: It is traditionally sweet and spiced, closer to a drinkable porridge than a savoury oatmeal.

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