Oat milk isn’t a cocktail, but it’s the base for many drinks – and when made from scratch it tastes richer, fresher and can be infused with flavours. Here’s the bar version: less sweet than store-bought varieties, with a pinch of salt for depth and a hint of matcha for colour and umami. Keeps for three days in the fridge, but is creamiest on the first day. Perfect for matcha lattes, espresso oat shakes or served chilled as a refreshing drink.
And this is what you need for Classic Oat Milk – homemade
100 g oats (rolled or steel-cut, but not instant oats)
1 litre water (filtered, room temperature)
1 pinch salt (fine sea salt, not iodised salt)
½ tsp matcha powder (optional, for colour and flavour)
1 tsp agave syrup or maple syrup (optional, for very sour oats)
Here’s the trick
The secret is in the water: heating the water to 60 °C (not boiling!) before blending helps dissolve the starches better – the milk becomes creamier without needing emulsifiers. And: fresh oat milk tends to curdle slightly when mixed with acidic ingredients like lemon juice. For cocktails, always stabilise the milk with a little syrup or soda first before adding acid.
Variations
- Vanilla oat milk — soak ½ vanilla pod with the oats, or stir in ½ tsp vanilla extract after straining. Pairs perfectly with coffee drinks.
- Cocoa oat milk — stir 1 tsp unsweetened cocoa powder together with the matcha into the milk. Pour over ice cubes with a pinch of cinnamon for a quick chocolate drink.
- Oat milk for sours — stir 1 tsp citric acid and 1 tsp powdered sugar into the milk before blending – this prevents curdling and adds a light acidity reminiscent of buttermilk.
Frequently asked questions
Why does my oat milk taste bitter?
Pressing the oat pulp too hard or soaking for too long (more than 15 minutes) releases bitter compounds. Press less firmly and use the milk fresh – after two days it develops a slightly fermented taste anyway.
Can I roast the oats beforehand?
Yes, but with caution: roast for 5 minutes at 160 °C in the oven until golden brown, then allow to cool. This gives a nuttier note, similar to toasted almond milk. Don’t let it get too dark, otherwise the milk will taste burnt.
How do I turn oat milk into a cocktail?
For a simple Oat White Russian: 4 cl vodka, 2 cl coffee liqueur and 8 cl homemade oat milk, briefly shake with ice cubes in a shaker, then strain into an Old-Fashioned glass. Garnish with a pinch of cinnamon.
