You know that I like to make a lot of stuff that a normal, same person would normally buy. Exhibit A: vanilla extract. Exhibit B: peanut butter. And now that the sun is out and the maxi dresses are on I should really make make creme de menthe marshmallows for you guys. Because creme de menthe s’mores. Need I say more?
So I’ve thought about making my own milk alternative for a long time now. Most of the time I don’t actually drink regular milk. I’m an almond milk or cashew milk kind of gal. I do, however, like regular milk in my lattes and mochas. Almond milk has a taste that, for me, competes too much with the espresso.
So finally one day I was listening to the Splendid Table Podcast and they were talking about homemade milks. I didn’t realize you can make milk out of nearly anything. Sure, I new about nut milks, oat milk, and rice milk, but lentil milk?! I might be nerdy, but the idea really excited me. A whole new world of milk possibilities opened up for me.
So I had a bunch of steel cut oats sitting around. I found a recipe and went wild. Now, let me just say this milk is THICK and creamy. I’ve never had store-bought oat milk before because hey, I live in the middle of nowhere. If they had oat milk around here it would probably cost seven dollars for a half gallon. And I’m nothing if not cheap. 😀 Anyway, where I’m going with this is I have no idea how this homemade version compares to oat milk at your local grocery store, but I find it wonderfully satisfying. And I will say that the creaminess is similar to Silk Almond milk, but, you know, minus the almond part.
This thick, wonderful milk is my new go-to choice when making oatmeal. It makes oatmeal super-creamy and indulgent. Because of its thickness it’s the perfect choice for batters of the pancake and waffle disposition too. Yum. And if you don’t want a milk quite this thick remember you can add 3-4 cups of water. I usually go for about 3 1/2, but maybe go for 4 if you want a texture closer to regular cow’s milk. You can also add whatever amount of sweeter that your heart desires (or none). And of course I had to add a few dashes of cinnamon to give it an horchata sort of vibe. That’s just how I roll.
And remember you can use the leftover oat pulp that you’ve strained. Put it in smoothies to add a little more protein. Or add it to your favorite muffin recipe. So you waste nothing. Cool, huh?
All right. Time to catch my breath. I’m getting way too excited about milk. 😉
- 1 cup steel-cut oats
- 3-4 cups water
- a dash of kosher salt.
- sweetener (optional)
- a dash of cinnamon (optional)
- In a medium bowl, place steel cut oats and enough water to cover over the top of them.
- Let the oats soak overnight.
- The next day, drain the oats and add them to a blender with 3-4 cups of water, depending on thickness preference.
- Blend until smooth.
- Pass the oat milk through a fine mesh sieve or cheesecloth.
- Add the salt, and the sweetener and cinnamon if desired.