Not all milks are created equal. When it comes to plant-based alternatives, you might find yourself between a nut and a hard place. Almond and soya still have most of the spotlight, but oat milk is making a name for itself thanks to its creamy texture which baristas say is best for coffee. But don’t take our word for it — make your own and decide.
First things first, you’ve got to soak the oats. Place them in some water for 15 minutes so they can soften. Don’t leave them any longer, though, as you’ll end up with a slimy texture and nobody has time for that.
Once your grains have plumped up, give them a rinse and drain the liquid using a strainer. The goal is to remove the excess starch, so keep rinsing until the water is clear.
Place the oats in a blender with 4 cups of water, some maple syrup, vanilla extract, and a pinch of salt. Blend it all up until it is smooth and have a taste to check whether it’s sweet enough.
Using your strainer again, extract as much liquid as you can from the mixture. Once you’ve gotten every drop, pour the milk into a resealable jar and allow it to chill in the fridge.