How to Make Oat Milk (It’s Easier Than You Think)
This oat milk recipe is fast and delicious.
I was surprised to see so many coffee shops in New York City all at once start to offer a new version of dairy-free milk that I used to drink as a baby: Oat milk. And then I was even more surprised when visiting a café off-the-beaten-path in upstate New York to see oat milk on their menu! It's easy to see why it's spreading like wildfire in coffee shops across America: It’s creamy and delicious (which is good news not only for those who want a new milk option, but also for those seeking dairy-free alternatives to cow's milk or those allergic to nuts.)
But why is it so hot right now? Surprisingly, it's not just because it's a new dairy alternative. As I learned during a recent visit to Birch Coffee in NYC, John Hrabe, espresso trainer and coffee educator, mentioned that oat milk happens to be more sustainable than almond milk (which takes a whole lot of water to produce and is mostly produced in California, which is prone to droughts). So not only is it more reliable to produce than almond milk, it also steams better when making a latte!
I love adding oat milk to my coffee. I always order it in my lattes because it’s as thick and creamy as whole milk. I think some nut and rice milks can be too thin or coconut milk, too, well, coconut-y. Oh also, oat milk is incredibly cheap to make at home! All you need is a blender and a fine mesh strainer. Here’s how to make it:
How to make oat milk:
In a blender, add 3 cups water, 1 cup rolled oats, and a pinch of sea salt. Cover with lid and blend until well incorporated, about 30 seconds. With a fine mesh strainer set over a large bowl, slowly pour oat milk into the strainer. Reserve oats for another use (here are 10 recipe ideas) and pass oat milk through strainer once more into a container with a lid. If you prefer a thinner milk, add more water. Keep in an airtight container in the refrigerator for up to 5 days. Separation is natural, just give it a good shake.
To sweeten, stir in 1 teaspoon pure maple syrup and 1/4 teaspoon pure vanilla extract.
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