A warm or cold oat drink that gains natural sweetness from vanilla extract and maple syrup. Free from milk but with the creamy texture of oats – ideal for breakfast, dessert, or as a base for non-alcoholic mixed drinks. The vanilla releases its aroma only when heated, so don’t strain it too early.
And this is what you need for the Vanilla Oat Drink
80 g oats (fine or coarse)
500 ml water
1 vanilla pod or 2 tsp vanilla extract (branded quality)
2 tbsp maple syrup (alternatively agave syrup or honey)
1 pinch of salt (neutralises the oat note)
The key points
The trick lies in straining: pressing the oat residue too hard extracts bitter substances into the drink. Better to strain twice – once roughly through a sieve, then again through a damp cloth. For an extra-smooth texture, soak the oats in warm water for 10 minutes before blending. Add vanilla extract only after heating, otherwise the aroma will dissipate too quickly.
Variations
- Cold Vanilla Oat Drink with ice — Let the drink cool completely and serve with 3–4 ice cubes. Optionally stir in 1 tsp cocoa powder for a chocolaty note.
- Vanilla Oat Latte — Mix 50 ml of the warm oat drink with 50 ml hot espresso and top with frothed oat milk (from the same recipe). Stir in a pinch of cardamom.
- Alcoholic variation: Vanilla Oat Old Fashioned — Stir 6 cl Bourbon Whiskey with 3 cl Vanilla Oat Drink and 1 cl maple syrup in a mixing glass with ice. Garnish with an orange zest.
Frequently Asked Questions
Can I use ready-made oat milk?
Yes, but the flavour will be less intense. Replace the homemade oat milk with 250 ml unsweetened oat milk and heat it with vanilla extract and maple syrup. The texture will be less creamy.
How long does the drink keep in the fridge?
Maximum 2 days – oat milk separates quickly and can turn sour. It’s best to prepare it fresh or store only the oat milk base without vanilla and sweetener, then season to taste before serving.
Why does the milk curdle when heated?
Oat milk curdles at too high a heat or if boiled for too long. Always heat at a medium temperature and do not let it boil. A pinch of salt stabilises the emulsion.
