It’s no secret, I’m a huge coffee lover. I love me some cappuccinos and lattes but the milk is what makes them so good. The problem is, although I love regular milk, it doesn’t love me back.

I’m not lactose intolerant but, I do have major sinus and allergy issues, and using dairy products makes them worse.. That’s why I started to look for milk alternatives.

I don’t mess with soymilk because I’ve heard it can mess with females hormones and ain’t nobody got time for dat!

I can use almond milk cold but I am not a fan of the taste it has when it’s steamed.

My introduction to OAT MILK

About a year ago, I walked into one of our favorite coffee shops in downtown Columbia South Carolina. When I was talking to the barista about my issues with almond milk, she happily asked me if I had ever tried oat milk. That was the first time I had even heard of it! I told her I was absolutely willing to try it and I was hooked from the very first sip!

Now I see Oat Milk everywhere but Oatley is the brand I prefer. There’s something about the taste and the way that it froths that seems better than the rest. The problem is, every time I go to the store lately, they are out!

In a way, I’m happy my store has been out because I’ve wanted to try making my own but never went for it. I finally looked up some recipes and wanted to share them with you but stay tuned because I’m going to be trying a few more that I came up with on my own! I just haven’t made them yet!

The first recipe I found was from Real and Vibrant. Link for the recipe here. https://realandvibrant.com/oat-milk/

I think this recipe is delicious and I loved that it was super simple. The only problem I had, was the fact that it didn’t steam or froth well for my coffee.

I would recommend this recipe if you are looking to keeping it simple and use it to drink or in cereal.

The journey to the perfect froth!

The next one, has a lot more ingredients but it definitely froths beautifully! I found it on Minimalist Baker. Their link is below but I’ve also added their recipe here with a video as well!
https://minimalistbaker.com/cashew-coconut-oat-milk-oil-free/

This milk is tasty but the more I use it, the more I want to try creating my own recipe.

I’m not a huge fan of sweaters in my milk or coffee and I feel like less steps would help me stick to making it each week. It would also be cheaper.

Until I come up with another option, I suggest if you are like me and enjoy a pure milk taste without all the extra sweetener, try illuminate the medjool date or maple syrup.

bArista style ~ Cashew COCONUT OAT MILK

Ingredients From: Minimalist Baker

• 3/4 cup raw cashews (raw is best)

• 1/2 cup unsweetened coconut flakes (we like the large flakes, but small is okay, too)

• 1/4 cup rolled oats (not steel cut, gluten-free certified as needed)

• 1 medjool date, pitted (or sub maple syrup or stevia to taste)

• 1 pinch sea salt

• 3 cups filtered water (or highest quality water possible)

Instructions

1. Soak cashews (uncovered) in very hot water for 30 minutes, or in cool water for 6 hours or overnight (be sure not to soak longer than 8 hours or the cashews can get too soft).

2. Drain and rinse cashews, then add to a high-speed blenderwith coconut flakes, rolled oats, date, salt, and filtered water. For this recipe (as written) we recommend starting with 3 cups (720 ml) water for a richer, creamier milk. If you prefer slightly thinner milk, add up to 4 cups (960 ml) total.

3. Top blender with lid, cover with a towel to ensure it doesn’t spill over, and blend on high for 60 seconds.

4. Place a nut milk bag (or thin, clean dish towel or t-shirt) over a large mixing bowl and pour the milk over it. Then strain, squeezing really well until mostly pulp is left — this may take a few minutes.

5. At this point the milk is ready to enjoy as is, or it can be refrigerated up to 4-5 days (sometimes — you’ll know if it’s still fresh by the smell).

6. This blend is perfect for frothing / heating, or used cold as a thick milk or “creamer” for hot or iced coffee or matcha! We haven’t tested freezing it, but suspect it would work, though it’s always best when fresh.

What I did a little differently

1. The price for medjool dates were kindof high so I substituted mine with maple syrup

2. I didn’t have a milk But but bag either so I used cheesecloth that I bought from Walmart. I did have to strain it twice so I’ll be shopping for a milk but bag soon!

3. I later realized the coconut flakes I bought were sweetened even though they said they weren’t, so that may have added to the taste I’m not enjoying. So double check your ingredients.

If you’re a visual learner like me, watch my video step by step below.

PS: My husband was my hand model! He’s the best!

I hope you enjoy this recipe.

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With LOve & His Spark,

Lisa