Mudder's Milk (Firefly)

Ingredients
3 “High Protein” Tiger’s Milk bars
1/3 c. unmilled, or Irish, oatmeal
1 c. sarsaparilla (unspiced, unless you are brave)
1/3 c. of the sarsaparilla (for later)
2 bottles of root beer
1 bottle of Yoo-hoo
Instructions
[1.] Unwrap and cut Tiger’s Milk bars into “pinkie-width” pieces. Put pieces and oatmeal into bowl with sarsaparilla and stir. Cover and refrigerate overnight.
[2.] Once sarsaparilla and bits are soaked overnight, take one bottle of root beer and pour into saucepan.
[3.] Heat to a simmer. Pour in contents of soaking bowl. Bring back to simmer, stirring until Tiger’s Milk bits soften. Take off heat. Pour in second root beer.
[4.] When lukewarm to the touch, pour into blender and purée until smooth. Refrigerate for at least three hours.
[5.] To serve, pour in Yoo-hoo, stir lightly, and pour into glasses. Serves three curious individuals, two nutty drunks, or one bloody nutter of a Reaver, who will ask for seconds...
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[@jamesfry8983]

Oh god I love this stuff

[@jacksonheathen2092]

I like the view in the thumbnail image on Jayne's face when he was about to drink it.

[@jacksonheathen2092]

This 10% mudders milk sounds good right now. I wish I could get some at the grocery store. Sounds better than a lot of malt liquor beverages.

[@OmegaSerenity]

I would like to make some right now! Sounds good to me!😎👍

[@aliencat11]

I think I'll pass in this. I do like the reference to ancient Egypt's beer. Merry Christmas everyone!

[@OmegaSerenity]

Merry Christmas Mary!😎👍