From the kitchen
Homemade Barista Oat Milk
A homemade base built with a touch of neutral oil for fat body, formulated specifically to hold up against hot, acidic coffee the way store-bought barista blends do.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Oat Milk Edition
Ingredients
- 1 cup Rolled Oats
- 4 cups Cold Water
- 1 tbsp Neutral Oil
- Pinch of Salt
Method
- Combine the oats and cold water in a blender.
- Blend on high for exactly 20 to 30 seconds, no longer.
- Strain through a nut milk bag or fine cheesecloth without squeezing hard.
- Whisk in the neutral oil and a pinch of salt.
- Refrigerate and use within 4 to 5 days.
Kitchen note
Over-blending past 30 seconds is the single most common reason homemade oat milk turns slimy. The beta-glucans in oats break down under extended friction, and there's no fixing it once it happens.
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