From the kitchen
Vanilla Bean Oat Milk Latte
Oat milk's starch content lets it froth into a dense, velvety microfoam that holds its structure far longer than thinner nut milks, which is why it became the default cafe alternative milk in the first place.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Oat Milk Edition
Ingredients
- 1.5 cups Barista-Style Oat Milk
- 1 shot Espresso or 1/4 cup Strong Brewed Coffee
- 1 tsp Vanilla Bean Paste
- 1 tbsp Maple Syrup
Method
- Pull or brew your espresso or strong coffee and set aside.
- Warm the barista-style oat milk gently in a saucepan or steam it with a wand, without letting it boil.
- Froth the warmed oat milk until it holds soft, dense peaks.
- Stir the vanilla bean paste and maple syrup into the espresso.
- Pour the frothed oat milk over the espresso, spooning extra foam on top.
Kitchen note
Use a barista-style formulation here specifically. Standard oat milk is far more likely to split against hot, acidic espresso, and the acidity regulator in barista blends is what prevents that.
Culinary Library
Member guidance is protected.
This recipe includes premium technique notes, troubleshooting, substitutions, storage guidance, or member variations.