Following two persons advice, I’ve got some oat milk to put in my coffee. They both said they prefer it to milk.
I thought it was too watery. I wonder if the grain juice I got wasn’t very good. It’s “Planet Oat” oat milk original unsweetened. It barely adds any color, texture or taste to the coffee.
So, coffee drinkers: do you like your bean tea with oat juice? If so, is it supposed to be that watered down? If not, what brand of grain juice do you prefer?
unsweetened oat milk is not a good analog for cow milk. cow milk is loaded with sugar and fat, that’s why it’s good. skip unsweetened oat milk - that’s just thin porridge.
I tried it 6-7 years ago and haven’t gone back to milk. Coffee tastes fantastic with it even when your coffee has been on pot for hours. Prices are going down every year and we get bew flavours every now and then, my favourite is salted caramel. Oatly > Oddlygood > Elovena > Fazer (doubt you can find last 2 where you live).
I’ve used oat milk for like a decade in my coffee. Some brands are more watery and no good. Look for ones that say barista blend, they are thicker and creamier. I use califa farms as that is what is at my store but I think oatly has one too.
I’ll still drink half and half on occasion but stick with oat milk at home because it lasts longer after opening and I only use a splash in my coffee.
Honestly, oat milk just meshes so well with the flavor profile of coffee. It depends on what drink you’re making, but in my experience, unless you’re making a caramel macchiato or a properly foamy cappuccino, oat milk lattes are perfect as they are.
Oatly is definitely my preferred oat milk for coffee and tea. Though I like soy milk for my granola and oatmeal, it just feels weird to to use like with like.
You have to shake the container otherwise the top third is oat water.
Otherwise, try chocolate Oatly and a little sugar for a sort of mocha. It’s my standard coffee drink at home.
I sincerely think that it is about what you’re used to. I used to drink coffee with whole milk, which I loved, but I wanted to stop drinking cow milk. I started using UNsweetened silk soy milk and first I didn’t like it as much. It honestly took me a week or two to get used to it, but at this point I absolutely prefer it. Luckily I could purposely align my taste buds with my morals 😂
Regarding oat milk, the black barista containers are my favorite. I agree that oat milk can be thin, but like I said before, I think you can get used to and appreciate any coffee additive. And at a cafe, I would choose oat milk for any espresso drink.
Side note: I couldn’t find the green unsweetened container at the grocery store last week, so I bought the container that has a little bit of sugar. I hate it. It should be basically the same thing, but it’s different enough that I am put off. It still cuts the acidity of the coffee, so I’m drinking it, but it’s definitely not what I prefer. Bodies are so weird.
I prefer it. I think the oatly brand (full fat version) tastes the best.
100% prefer it myself Just creamier to me, but it can depend “bariesta blends” and what my local shops do tends to be better in that way
I like Planet Oat unsweetened vanilla on my cereal (I get Food Lion’s vanilla nut Be Well cereal, so I get double the vanilla per vanilla) but I don’t really like it in coffee.
Yo dawg, I heard you like vanilla…
Oatmilk creamers, yeah, sure…but like others, it’s too thin for me.
When I buy nut milk, I prefer soy…I hated it when I was younger but idk if my palate changed or the product changed, but now it’s my favorite. It’s also among the most nutritious (pea milk is pretty strong there, too), and requires the least amount of water to produce (that is, from seed to bottle)
Gee, I don’t know about the water claim. I’ve worked on a soy protein extraction site, and our water treatment plant processed enough water for a town of 30 thousand. Produced around 100 metric tons of soy protein powder per day. Most of the water became waste water (full of indigestible oligosaccharides) and the rest evaporated to form the powder.
Soy milk and soy-based shakes/ice cream were among the final uses.
In contrast to oat, I imagine you just soak the flour and filter or centrifuge the solids out. The water used mostly becomes the product.
You may be right about that. Maybe it was lowest carbon-footprint. But I do know that it’s significantly less water than almond (which itself is still significantly less water than cow).
I find regular oat milk and/or almond milk too watery, same as you. Oat milk or almond milk-based creamers are where it’s at for me. Califia Farms also makes a “barista blend” oat milk specifically for coffee drinks if you can find it.
I’m all-in on oat milk in coffee, but there are many gross oat-waters masquerading as oat milk on the market. My favorite so far is the oatly barista edition, usually stocked near other coffe creamer.
For everyone who likes oat milk in their coffee and saving money:
- 4 cups water
- 1 cup rolled oats (not quick oats, not steel cut oats)
- (optional) a couple of de-seeded dates
Blend on high for 30 to 45 seconds
Filter that through a clean (no fabric softener) towel.
If you want creamier texture, add 1/4 cup less water.
The remaining oats and date pulp can be eaten if you are really frugal. Just heat it up and add whatever else you want.
Use your new oat milk in a home made mug of coffee.
I can’t see the words “rolled oats” without reading it like Ludacris.
What in the world is in that bowl, what you got in that bowl?
I second this, though I sweeten with maple syrup. I use the oat paste to make protein bars.
I eat so much oatmeal that i just eat it that way. I haven’t ever thought of anything else.
What all do you add for the protein bars?
I don’t use exact ratios, but the foundation is pure unflavored pea protein powder, some nut/seed butter as a binder, dates for sweetness, and then one or two add-ins to taste. I add whatever sounds yummy and is on hand. Raisins, craisins, pepitas, sunflower seeds, chocolate chips, maple sugar, crushed pretzel bits. I make matcha bars sometimes, but my partner swears they taste like compost, so those are a separate batch just for me. Don’t be afraid to get creative!
You just mix it all together in a KitchenAid or by hand, press it into a pan, chill it in the fridge, and then slice it into bars and store in bags in the fridge. They freeze well if you have more than you can eat quickly.
That sounds really similar to some bars that I make.
I take cashews and dates, blend them in a food processor to make a paste, and then add protein powder for flavor (and protein). I press them in a pan, cool them, and then cut them. I sometimes put them in the dehydrator if I want them to get a bit less chewy, but I usually skip that step.
They dont last long.
Im going to try your bar recipe. I always have dried fruit and nuts sitting around, and I have some unflavored pea protein.
I was so intrigued I tried your recipe right away. My kitchen towel immediately clogged and I had to wring the fluid out with considerable force. Do you have a workaround for that or recommendations for towels to use?
Your towel might be a higher thread count than I use. I’m sorry that it didn’t work out.
I will say that I usually just twist it up over a big mixing bowl and it slowly comes out. I have to press a little, but not hard.
No worries, the oat milk I produced was fantastic. So it was definitely worth it :) I look forward to experimenting with different towels
I haven’t tried it, but I’d suggest trying cheesecloth. It should soak up less of the liquid than a towel would, and you won’t have to worry about soaps or anything that might be in the towel
Thank you, I’ll order some
Cheesecloth will be too open. You can get bags that you use for making almond milk, try a search for that.
Thanks, I will look into that
Plus this oat milk is actually good, unlike what some people have experienced with store bought oat milk.
This is a source of intense misery for me because I want to eat healthier and stuff so I don’t randomly drop dead as soon, or at least make it less likely.
The problem is that I haven’t really found anything that does the job as well as the real half and half. Oat milk doesn’t provide the same kind of modification to the flavor.
