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Ginger-Jamaica Avena “Fog” (Quick-Infused Hibiscus + Oat Cream, Blender-Frothed)

Ginger-Jamaica Avena “Fog” (Quick-Infused Hibiscus + Oat Cream, Blender-Frothed)

This is my cozy winter drink for when you want something warm, red, and comforting… but you’re not doing hot chocolate (ándale). I quick-infuse jamaica with ginger for that tart-fruity zip, then blend it with oats for a naturally creamy, café-style foam—Oaxaca vibes, Brooklyn speed.

María “Mari” Santiago
María “Mari” Santiago
Prep: 5 minutes
Cook: 16 minutes
2
easy
beveragebreakfastsnack
jamaicagingeroaxacan-adjacentwinter+1

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Ingredients

  • 1/2 cup Dried hibiscus flowers (flor de jamaica)(Lightly packed)
  • 2 inch Fresh ginger(Sliced into thin coins)
  • 1 Cinnamon stick(Or 1/2 tsp ground cinnamon (added later))
  • 2 Whole cloves(Optional but very cozy)
  • 3 cups Water(For the infusion)
  • 1/3 cup Rolled oats(Old-fashioned; quick oats work in a pinch)
  • 1 1/2 cups Milk (dairy or unsweetened oat milk)(Plus more to adjust thickness)
  • 2 tbsp Piloncillo or dark brown sugar(Start here; adjust to taste)
  • 1 tsp Vanilla extract(Optional but makes it taste ‘finished’)
  • 1 pinch Kosher salt(Non-negotiable—wakes up the fruit)
  • 1/2 tsp Lime zest(Optional finishing move (brightens the whole mug))
  • 2 cloves Whole cloves

Instructions

  1. 1

    Quick-infuse the base: Add 1/2 cup Dried hibiscus flowers (flor de jamaica), 2 inch Fresh ginger, 1 Cinnamon stick, and 2 cloves Whole cloves to a small pot with 3 cups Water. Bring to a boil, then immediately drop to a lively simmer for 6 minutes.

    6 min

    Tip: Don’t overboil jamaica forever—it can go a little tannic/bitter. We want tart and perfumey, not mouth-drying.

  2. 2

    Sweeten and steep: Turn off the heat. Stir in 2 tbsp Piloncillo or dark brown sugar until dissolved. Cover and let it steep 5 minutes.

    5 min

    Tip: Taste it—then decide. It should be a little more intense than you want in the final drink because we’re adding milk and oats.

  3. 3

    Strain (but don’t press): Pour through a fine strainer into a blender. Discard the solids.

    2 min

    Tip: If you press the flowers hard, you’ll push out bitterness. Let it drip; be patient for 30 seconds.

  4. 4

    Blend for oat-cream + foam: Add 1/3 cup Rolled oats, 1 1/2 cups Milk (dairy or unsweetened oat milk), 1 tsp Vanilla extract, and 1 pinch Kosher salt to the blender with the warm jamaica-ginger infusion. Blend on high for 45–60 seconds until very foamy and slightly thickened.

    1 min

    Tip: This is the ‘licuado’ move. If your blender struggles, blend the oats with the milk first for 20 seconds, then add the warm infusion and blend again.

  5. 5

    Warm and serve: Pour back into the pot and warm over medium-low just until steaming (don’t boil). Pour into mugs, spoon the foam on top, and finish with 1/2 tsp Lime zest if you’re feeling fancy.

    4 min

    Tip: Don’t boil after blending—oats + milk can get gluey if you crank the heat. Gentle heat = café texture.

Chef's Notes

Two paths, because real life: Pantry Mode (fast): Skip cloves and cinnamon stick. Use 1/2 tsp ground cinnamon added in the blender. Sweeten with any sugar or maple. If You’ve Got a Mexican Market Nearby (extra credit): Use piloncillo and add 1 strip of orange peel while steeping (NOT blood orange—regular orange). Remove peel before blending. Heat/Spice option: Add a tiny pinch of chile piquín or cayenne in the blender for a ‘warmth in the chest’ vibe—just a whisper, you’re not making salsa. Make-ahead: The strained jamaica-ginger concentrate keeps 5 days in the fridge. Rewarm 1 cup concentrate + blend with 3/4 cup milk + 3 tbsp oats per serving. If it’s too tart: add a touch more sweetener and a splash more milk. If it’s flat: add salt (yes) and/or lime zest. We’re not suffering for dinner—or for drinks.

Frequently Asked Questions

How long does Ginger-Jamaica Avena “Fog” (Quick-Infused Hibiscus + Oat Cream, Blender-Frothed) take to make?

Ginger-Jamaica Avena “Fog” (Quick-Infused Hibiscus + Oat Cream, Blender-Frothed) takes about 21 minutes total. That includes 5 minutes of prep and 16 minutes of cooking.

How many servings does this recipe make?

This recipe makes 2 servings.

What skill level is needed for Ginger-Jamaica Avena “Fog” (Quick-Infused Hibiscus + Oat Cream, Blender-Frothed)?

This recipe is rated easy — it's beginner-friendly and straightforward.

What ingredients do I need for Ginger-Jamaica Avena “Fog” (Quick-Infused Hibiscus + Oat Cream, Blender-Frothed)?

The main ingredients are: Dried hibiscus flowers (flor de jamaica), Fresh ginger, Cinnamon stick, Whole cloves, Water, Rolled oats, Milk (dairy or unsweetened oat milk), Piloncillo or dark brown sugar, Vanilla extract, Kosher salt, Lime zest, Whole cloves.

What type of meal is Ginger-Jamaica Avena “Fog” (Quick-Infused Hibiscus + Oat Cream, Blender-Frothed)?

Ginger-Jamaica Avena “Fog” (Quick-Infused Hibiscus + Oat Cream, Blender-Frothed) is categorized as: beverage, breakfast, snack.