Oat milk is everywhere! Just a few years ago it wasn’t as widely offered in stores and coffee shops as it is today. I recently bought some to switch up my morning froth and I was shocked to see how much sugar was in most varieties. So, I did what I often do … I tried making it myself. Many of the recipes I come up with or adapt are born from a desire to be certain of the ingredients I am putting into my body – especially when it comes to sugar. Sugar is super sneaky and I’ve found that omitting it doesn’t necessarily take away from the deliciousness, so long as the recipe’s flavor game is strong!
Today’s oat milk recipe is a fantastic example of this. I flavored my batch with mint because of its anti-inflammatory and antibacterial properties. Everyone seems to have a cold lately so the more I can do to steer clear the better. I’ve been frothing it and pouring it atop peppermint tea each morning – and whoa – it has made my temporary caffeine break-up so much easier! But just because I am on a mint craze, doesn’t mean you should join me. You can flavor any of your DIY milk with whatever you want! Berries, cacao, cinnamon, coconut, lavender … find your own crazy!
The process of making oat milk is very similar to making nut milk. In other words, it’s so easy!
What you’ll need:
-
- Blender
- Cheesecloth or nut bag (if you don’t mind a little pulp) or towel (if you’d prefer no pulp) and bowl (or pitcher)
- 1 cup rolled oats
- 4 cups of water
- 1/2 teaspoon salt
- 1 drop Mint Extract
- 1/2 teaspoon pure Vanilla Extract
- Optional: 1 date (for sweetness), any flavoring you want to try (some more ideas above)
How to make the magic happen:
-
- Ready, set, blend it all together (35-45 seconds on high)
- Then strain the milk with your selection (cheesecloth, nut bag, towel) and into your bowl or pitcher
- Transfer to a jar or bottle (I use a large mason jar) and refrigerate! It will last about 5-7 days (or if you love it as much as I do, 2 days)!
