by team nuut
We don’t know about you, but we spend a lot of money, unsurprisingly, on milk. We buy all brands, some taste great, others are drinkable, and some are simply argh.
Whilst homemade almond milk is simple to whip up, we weren’t so sure about our new obsession, oat-milk, so decided to give it a go.
And guess what? It was a cinch!
Start with icy cold water (any heat at all will cook the oats and spoil the texture). For four cups of insanely delicious oat milk add 1 cup dry rolled oats, 4 cups of cold water and a pinch of sea salt to a blender and blitz for around 20 seconds.
Whatever you do, don’t use instant or quick-cook oats or soak first - it will make the milk sludgy (ick).
Now strain though a clean t-shirt (not a nut milk bag – it’s not dense enough) into a bowl, and voila!
Like your oat milk a little creamier? Add ¼ cup nuts like cashew and macadamias (soaked overnight), to 2 cups filtered water and blitz for 30 seconds. Now add another 2 cups water along with 1 cup dry oats and a pinch of sea salt. Blend the full mixture for 20 more seconds and strain through said t-shirt.
Store your homemade oat milk in the fridge for up to five days. You will find it separates, so give it a good shake before drinking.
Well done you and here’s your prize. Our very favourite oaty-nuut. Cheers!
chocolate oat milk
1 sachet nuut (any blend)
300ml homemade oat milk
1 pitted date (add more if you like it sweet)
1 tsp vanilla extract
pinch of sea salt
what to do:
Add all ingredients to blender and blitz until velvety smooth. Devour (and thank us later).