Tag Archive for oat milk

How to Make Oat Milk

Well, Oat Milk is sure having a moment right now. 

Increasingly, people are turning away from dairy, it feels like. Not so much maybe yogurt and cheese, but I feel like it’s less and less likely that grownups are sitting down to drink a big glass of milk. 

Pouring oat milk from a jug into a cup of coffee

And the amount of dairy alternatives available out there are growing daily. 

But here’s the thing: if you’re using non dairy milk for your coffee, you’re likely to be disappointed if you’re used to traditional cream. It’s thicker, fattier, it just makes your coffee look and taste better than any non-dairy alternative. 

Many non-dairy milks, in addition, are made with nuts, and a lot of people are allergic to nuts. They also can be really expensive. 

So! Enter oat milk. 

First off, it’s cheap like borscht. Oats will literally cost you pennies. You can buy big bags of it for a couple bucks at your local grocery, or I like to buy mine at the Bulk Barn. 

Secondly, it’s gluten free, nut free, pretty much everything else free… and oats are good for you. They contain a soluble fibre, which is thought to lower cholesterol. 

Thirdly, it makes a really creamy non-dairy milk. 

It’s also super easy to make. All you need is oats, water, and good blender. And a little time. 

Please watch my video: 

How to Make Oat Milk 

Ingredients: 

  • 1 part oats
  • 4 parts water
  • pinch of salt 
  • pinch of xanthan gum (optional–it makes your milk more homogenous so you don’t have to shake it before every use)

Variations:

  • dates
  • cinnamon
  • vanilla

Method: 

  1. Place the oats in a jar and cover with cool water. To make 2 cups of oat milk, use 1/4 cup oats and 2 cups cool water. Allow to sit overnight or at least 6 hours. 
  2. The next day, drain the oats and place them in the blender. Add 2 cups fresh cool water and the salt and the xanthan gum. Blend on high for at least 1-2 minutes. Drain the oat milk through a sieve, a cheesecloth or a nut milk bag. 

Variations:

  • For a sweetened oat milk, add 2 dates to the soaking oats. 
  • For cinnamon oat milk, add 1/4-1/2 tsp of cinnamon before blending
  • For vanilla oat milk, add 1/2-1 tsp vanilla before blending
  • To make coffee creamer, add less water on the final blend

NOTE: important to use cool/cold water, as warm/hot water will make your oat milk slimy! 

Fudgey Chocolate Ice Cream {Vegan}

Ohhhhh… vegan ice cream. It’s a challenge.

You see, in order for ice cream to work, it needs fat. Lots of fat. Fat gives it a creamy mouthfeel, but it also helps the ice cream to stay creamy, and not get too hard and unscoopable.

When it comes to making vegan ice cream, many people default to coconut milk or coconut cream, and there’s a good reason for that–it’s full of fat (especially if you’re using coconut cream). Coconut really is the closest substitute for whipping cream in the vegan world.

The problem with coconut milk is that has a very distinct flavor, that kind of overtakes everything it touches. If you like coconut, that’s cool, but if you’re not so crazy about it… maybe not.

Chocolate Ice Cream Vegan

I recently started experimenting with Oat Milk. Now, I usually make my own, but there are now commercially-available versions on the market. Part of the reason I love oat milk is because it’s allergen-free. No gluten, no soy, and no nuts, and unlike a lot of commercial non-dairy milks out there, it has a thickness and creaminess that I really enjoy. I’m not crazy about putting regular non-dairy milk in my coffee, because it’s watery, and not creamy enough. Oat milk, however, is thicker, creamier and richer–so I thought it might also be great in ice cream.

When I was writing Aquafabuous! last summer, I spent a large chunk of time experimenting with ice (or “nice”) creams. I acquired an ice cream maker many years ago, and even though I don’t use it year-round, it’s proven to be invaluable. I love making “pure” ice creams, just the basic ingredients, no fillers or preservatives.

When you’re making a traditional (non-vegan) ice cream, the custard part is usually thickened with egg yolks. A trick I learned a long time ago is to separate the yolks from the whites, incorporate the yolks into the cream to make the custard for the base, but then to whip the whites into a meringue and fold into the custard right before you churn it.

What does that sound like?? Aquafaba!! And, as it turns out, it works like a charm when making vegan ice cream.

Some of the recipes in my Aquafabulous! use coconut milk, but this one does not. There is still coconut in here, but in the form of coconut oil. It lends the fattiness needed to make the ice cream smooth and creamy, but without the strong coconut flavor.

I also learned, while writing the book, that you Xanthium Gum makes a huge difference to the texture of the ice cream. It helps immensely to keep it scoopable.

This ice cream tastes like fudgesicles. Except vegan. It’s amazeballs.Vegan Chocolate Ice Cream

Fudgey Chocolate Ice Cream {Vegan}

Ingredients

  • 2 cups Oat Milk (I used So Fresh unsweetened vanilla)
  • 3/4 cup sugar
  • 6 green cardamom pods, smooshed
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup melted coconut oil
  • 6 tbsp aquafaba
  • 1/2 tsp xanthium gum

Method

  1. In a smallish saucepan over medium heat, add the oat milk, cardamom and sugar. Heat gently just up to the boil and simmer a few minutes until the sugar is dissolved.
  2. Remove from heat and allow to stand for 5 minutes, to allow the cardamom to further steep into the oat milk.
  3. Whisk in the coconut oil and the cocoa powder, until the mixture is smooth. Strain into a bowl and place in the fridge to cool.
  4. Meanwhile, whip the aquafaba together with the xanthium gum until it achieves stiff peaks. I like to whip it for 2 minutes on low, 2 minutes on medium, then turn it up to high for the duration–usually about another 2-4 minutes. You should achieve stiff peaks within 10 minutes.
  5. Carefully pour the cooled chocolate/oat milk mixture into the whipped aquafaba, and fold them gently together until mostly incorporated.
  6. Pour into your ice cream maker and freeze according to your ice cream makers’ directions. I use a Cuisinart, it usually takes about 20-30 minutes to achieve the right consistency. Remove from ice cream maker and place in the freezer for a few hours to set.

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