Drunken Oats

[cs_content][cs_element_section _id=”1″ ][cs_element_layout_row _id=”2″ ][cs_element_layout_column _id=”3″ ][cs_element_headline _id=”4″ ][cs_content_seo]Drunken Oats\n\n[/cs_content_seo][cs_element_gap _id=”5″ ][cs_element_text _id=”6″ ][cs_content_seo]Recipe created by Lisa Ricord\n\n[/cs_content_seo][cs_element_text _id=”7″ ][cs_content_seo]Sharing is caring
\n\n[/cs_content_seo][cs_element_gap _id=”8″ ][cs_element_layout_row_2 _id=”9″ ][cs_element_layout_column_2 _id=”10″ ][cs_element_gap _id=”11″ ][/cs_element_layout_column_2][/cs_element_layout_row_2][cs_element_gap _id=”12″ ][cs_element_text _id=”13″ ][cs_content_seo]You will need Jamaica Blue Moutain Peaberry Coffee, El Tesoro Reposado Tequila, oat milk, cinnamon, super ine sugar, a microwave safe 8 oz. cup, and a frothing wand.\n\n[/cs_content_seo][cs_element_gap _id=”14″ ][cs_element_headline _id=”15″ ][cs_content_seo]Ingredients\n\n[/cs_content_seo][cs_element_gap _id=”16″ ][cs_element_text _id=”17″ ][cs_content_seo]8 oz. Freshly brewed Jamaica Blue Mountain Peaberry Coffee
1  1/2 oz. El Tesoro Reposado Tequila
5 oz. Oat milk
1/2 tsp. Cinnamon
3 tsp. Super ine sugar
\n\n[/cs_content_seo][cs_element_gap _id=”18″ ][cs_element_headline _id=”19″ ][cs_content_seo]Directions\n\n[/cs_content_seo][cs_element_gap _id=”20″ ][cs_element_text _id=”21″ ][cs_content_seo]Pour the coffee and tequila in a large coffee mug or cup.
Mix together in a small bowl the cinnamon and super fine sugar.
Pour the oat milk and half of the cinnamon sugar mix into the microwave safe 8 oz. cup.
Stir well to combine.
Heat cup to desired temperature.
Once heated, pour into your mug or cup half of the oat milk mixture.
Whisk the other half of the oat milk mixture into a froth using your frothing wand.
Top coffee with oat cream milk froth and sprinkle with cinnamon sugar.

For non-alcohol version:

Remove tequila and increase coffee amount to your liking.
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