Oat Milk

Wait. How much are you paying for that carton of oat milk? Put that down. Buy some rolled oats, go home, take out your blender, and give me 2 minutes of your time. You’re welcome, reader’s wallet.

Homemade oat milk is cheaper and better for you. With no additives like unnecessary oils and gums, the flavor is pure oat-y goodness. The mouthfeel might be a little grainier than packaged stuff—and that’s why we call for double-straining at the end. 

Like it thicker?  The less water you use, the creamier it gets. Use 2 cups water to 1 cup oats to yield a richer, more concentrated milky flavor with a slightly thicker texture.

Shake it like a Polaroid. Don’t worry, separation is natural. Just give your oat milk a nice vigorous shake before each use and you’re good to go! One thing to avoid is heating this alternative milk—it will cook the oats and make it gluey. For best results, use very, very cold water.