Oat milk is all the rage right now as an alternative to dairy milk, in fact it is so popular around here that many times when I try to pick it up at the grocery stores they are out of stock. The first time I had oat milk was at a coffee shop in Healdsburg, California couple of years ago when we were on a Thanksgiving holiday in Sonoma Wine Country. They were promoting oat milk and were offering a little discount if you gave it a try – and I did! Imagine my surprise when the latte was as creamy as a regular milk latte and just as delicious. I was sold!
Nowadays in the dairy isle one can find many dairy milk alternatives from soy milk, to almond milk, cashew milk, rice milk, hemp milk, coconut milk, and even plant milk! I didn’t even know plants could make milk!! I’ve tried the nut milks but they don’t seem to have the same level of creamy texture that I like in regular milk, but oat milk on the other hand comes pretty close. Oat milk is creamy with little after taste and takes on whatever flavors you add to it.
Imagine how pleasantly surprised I was when I got a post from fellow blogger Dorothy of the The New Vintage Kitchen with a recipe for homemade oat milk!! First off I had no idea I could make oat milk at home! Secondly I had no idea the recipe was so easy!
Deliciously good for you with as little as 3 ingredients, if you want an afternoon drink that tastes great to have during your 3pm snack time, give this one a try. Just add a splash of honey and vanilla and this even becomes a sweetened creamy treat. Here is a tip if you want to flavor the oat milk, do it while you are blending everything together, the flavors get incorporated way better this way than if you added honey or vanilla later. Or just add oat milk to your regular coffee in leu of milk.
To make oat milk at home at a fraction of the price you buy at the grocery store this homemade recipe is the one to try! Homemade Oat Milk from The New Vintage Kitchen.
recipe from Homemade Oat Milk from The New Vintage Kitchen
1 cup old fashioned oats
1 quart water
Pinch of salt
Place the oats in a bowl and cover with water. Soak for *30 minutes, or not depending on your oats (see note below).
Drain the oats if soaked, then put them in a blender with the water.
Blend until smooth, and adjust the water to the thickness you prefer.
Strain through a fine mesh strainer, kitchen towel, or nut milk bag, but don’t squeeze or push the pulp through, let it drain naturally.
Refrigerate. Store in an airtight container in the fridge for up to 5 days, shaking a bit to mix it up when you use it as it will settle.