A oat drink that is not only vegan and low in sugar, but also develops a deep, almost caramel-like sweetness through the combination of cinnamon and vanilla. The oat flakes are not just pressed, but lightly simmered so that the starch binds and the drink acquires a silky texture. Perfect for cold days or as a base for wintery cocktails – such as with a shot of Bourbon Whiskey or Rum.
And here’s what you’ll need for the Cinnamon-Vanilla Oat Drink
80 g oat flakes (fine or coarse, not instant)
1 litre water
1 tsp vanilla extract (or ½ scraped vanilla pod)
2 tbsp maple syrup (or 1 tbsp agave syrup)
1 tsp cinnamon (plus extra for garnish)
1 pinch of salt (binds the sweetness and enhances the aromas)
Key points
The trick lies in the second straining: Many recipes leave the oat drink cloudy, but if you pour it through a fine sieve or a sieve lined with kitchen paper after cooking, it becomes smooth like cream. For an extra creamy texture, you can stir in 1 tsp oat flour (ground oat flakes) – this binds additionally without making the drink sticky. Make sure to add the vanilla extract only towards the end, otherwise the aroma will evaporate during cooking.
Variations
- Cinnamon-Vanilla Oat Drink with Bourbon Whiskey — Stir 4 cl Bourbon Whiskey into the warm oat drink and garnish with a toasted orange slice. The whiskey adds a smoky depth that pairs perfectly with the cinnamon.
- Cold Oat Latte — Shake the cooled oat drink with 1 espresso and ice cubes in a shaker, then strain over ice into a Highball glass. Sprinkle with cinnamon sugar.
- Chocolate Oat Drink — Add 1 tbsp unsweetened cocoa powder together with the cinnamon to the pot. Optionally stir in 1 tsp almond butter for a nutty note.
Frequently Asked Questions
Can I drink the oat drink cold?
Yes, but the flavour develops better when warm. For a cold version, allow the oat drink to cool completely after cooking and then serve with ice cubes. The sweetness will then seem more intense because the cinnamon is less volatile.
Why does the oat sometimes curdle?
This happens if the mixture boils too vigorously or the pH level is too acidic. Do not use lemon water or acidic juices when cooking, and keep the temperature below 80°C. A pinch of salt stabilises the emulsion.
Can I use honey instead of maple syrup?
Honey works, but it slightly overpowers the vanilla. Agave syrup or date syrup are better – they are more neutral and dissolve better in warm liquid.
