This shake is the brainchild of my friend Dawn, who was inspired by the wide range of oatmeal-based drinks throughout Latin America and much of the Caribbean. In different countries the drinks may have different names—chicha de avena in Ecuador, horchata de avena in Guatemala, or jugo de avena (when it is mixed with juice) in the Dominican Republic—but the word avena, which is oatmeal in Spanish, is always present. In fact, the drinks are sometimes called just avena.

High-quality oats are essential here—keep the quick-cooking and instant “just-add-boiling-water” varieties in the cupboard. Bob’s Red Mill, an Oregon company whose products are widely available, produces very good thick-cut rolled oats. They’re also available online, at www.bobsredmill.com.

To make this shake with Scotch and honey, substitute 2 tablespoons (about 1 ounce/30 milliliters) Scotch whiskey for 2 tablespoons of the 1/2 cup milk in the shake, reduce the brown sugar to 2 tablespoons (about 1 ounce), and add 2 tablespoons of honey (about 1 1/2 ounces) to the blender along with the ice cream.