These creamy coolers are inspired by Colombian avena helada, a cold, milky oat drink similar to Mexican horchata. This recipe, from Mariana Velasquez’s stunning 2020 destination cookbook, “Colombiana: A Rediscovery of Recipes and Rituals from the Soul of Colombia” (Harper Wave, $35), calls for simmering whole milk with oats, cinnamon, cloves, panela (an unrefined whole cane sugar), vanilla and other ingredients until the mixture starts to thicken, then freezing it in molds for seven hours. Mmm.

Paletas de Avena y Canela (Oat and Cinnamon Ice Cream Bars)

Makes 6 ice pops

INGREDIENTS

2½ cups whole milk

½ cup water

½ cup quick-cooking oats

1 cinnamon stick

1 teaspoon ground cinnamon

¼ teaspoon ground cloves

1/3 cup ground panela (or brown sugar or coconut sugar)

1 teaspoon vanilla extract

Kosher salt

DIRECTIONS

In a medium heavy saucepan, heat the milk, water, oats, cinnamon stick, ground cinnamon, cloves, panela, vanilla extract and a generous pinch of salt over medium-low heat for 8 to 10 minutes, until the mixture reaches a simmer, then turn the heat down to low. Do not allow the mixture to boil, as it may overflow.

Simmer over low heat for 8 to 10 minutes, until the mixture starts to thicken. Make sure you stir often with a wooden spoon to avoid the mixture sticking to the bottom of the saucepan.

Remove the saucepan from the heat and let the mixture cool for 20 to 30 minutes. Using kitchen tongs, remove the cinnamon stick from the mixture and discard.

Divide the cooled mixture into 6 ice pop molds using ½ cup per mold. Insert ice pop sticks and freeze for 7 hours minimum.

— Mariana Velásquez, “Colombiana” (Harper Wave, $32.50)