Anyone who’s been in a cafe of any kind for coffee invariably hears the phrase “Do you have soy milk or almond milk?” For one reason or another people are veering away from cow’s milk: veganism, lactose problems, etc. Whatever the reason, the rise of these milk variations have risen to prominence in the last decade or so.
I was reading about Swedish cafe culture, fika, and this is more than a mere coffee break. It’s a cultural institution. Work simply stops once or twice a day. You don’t talk about work, you simply stop and enjoy that moment in time. While learning about fika, I happened upon their milk variation: oat milk.
I LOVE oats of any kind so the idea of oat milk immediately struck me as pure genius. So with a quick whizz in the blender with water, sweetener and flavours, my own oat milk is in my fridge. And delicious!!
- 1 cup old fashioned (large flake) oats
- 3 cups water
- 2 Tbsp sweetener (honey, maple syrup, brown sugar, whatever is your favourite)
- 2 tsp flavouring (I used a combo of vanilla and cardamom, but feel free to use cinnamon, nutmeg or any extract)
- Place the oats, water, sweetener and flavourings in a blender and purée until very smooth. Pour through a strainer lined with two layers of cheesecloth. Draw the corners of the cheesecloth together and squeeze out as much of the milk as you can. The leftover "solids" can be reserved and stirred into your morning porridge if you like. Chill the milk for at least a couple of hours before serving. Keeps for 3 days in the fridge. Makes about 3-4 cups.