Oat milk is having a moment right now.
And I’m just gonna go ahead and say it. Oat milk is 1000X better than store bought almond milk or coconut milk. At least in terms of using it for coffee and lattes.
Who else is with me here?
It’s soooo creamy. Like thick. It also has a pleasant oaty, sweet taste compared to the other types of milk alternatives.
In a recent trip I took to Lisbon Portugal I found oat milk available in just about every single coffee shop or breakfast spot that served up coffee and espresso. However, back home in the states it’s not as common to find! Coffee shops are slowly offering it but I’d say about only about 6 out of 10 places have it. WHY?
It’s that much better. I’m telling you.
IT NEEDS TO BE A COFFEE SHOP STAPLE.
I used to tolerate almond milk and coconut milk in my coffee and lattes but I was never crazy about the semi watery consistency or the taste. Now, I’m talking about already prepared milks. If a coffee shop has house-made nut milk or coconut milk I find that to be actually delicious and I have no qualms. It’s the boxed stuff that makes go meh, I’ll just have a drip coffee straight up.
But now you can make it at home in about 2 mins ANDDDD without all the nasty preservatives, guar gums and things like carrageenan, which by the way can cause inflammation, digestive issues like IBS and may even cause colon cancer. NO THANK YOU.
I’m a big fan of this recipe and I hope more people get on the oat milk train because it’s the sh*t. If you haven’t tried it, DO IT ALREADY!
5 Minute Homemade Oat Milk
- Nut milk bag
- ½ c rolled oats
- 2 1/2 c water
- 1 tbs maple syrup optional, I just like a tiny sweetness
- Pinch salt
- add all ingredients to the blender. Blend until oats are completely puréed.
- Over a bowl strain oat liquid through nut milk bag. Give a gentle squeeze, but not too much because milk can get a sticky consistency if squeezed too much.
- Transfer to air-tight container and store in the fridge for up to 4 days!