Oat milk has become a popular plant-based milk alternative in recent years. It’s made by blending soaked oats with water, straining out the oat pulp, and sometimes adding other ingredients like oil, salt, or sweeteners. The result is a creamy, nutty-flavored beverage that can be used in place of dairy milk in many recipes. One of the benefits of oat milk is that it can be heated and frothed, making it a great option for hot drinks like lattes, hot chocolate, and chai tea. However, not all oat milks are created equal when it comes to heating capability. Here’s how to make DIY oat milk at home that can be heated and frothed for all your favorite hot beverages.
Choose the Right Oats
The type of oats you use to make your oat milk will impact how well it froths and foams when heated. Oat milks made from whole oat groats tend to foam the best. Oat groats are oats that have been hulled and cleaned but not rolled or steel-cut. This allows them to retain more of their nutritional oils during the soaking process, resulting in a richer, creamier milk. Rolled oats or quick oats can also work well, just be sure to soak them thoroughly first. On the other hand, steel-cut oats don’t tend to make the most heat-friendly oat milk because the cutting process causes them to lose some of their natural oils.
Recommended Oat Types for Heatable Oat Milk:
- Whole oat groats
- Old fashioned rolled oats
- Quick rolled oats
Oat groats may take some searching to find, but they’re available at most health food stores, specialty grocers, and online retailers. Rolled oats are easy to find at any grocery store. Organic and gluten-free oats are also fine to use if following a special diet. Just steer clear of flavored oats or oat blends that contain added sugars, fruits, or other mix-ins.
Use a High Oat to Water Ratio
A higher proportion of oats to water in your oat milk recipe means the resulting milk will have a thicker, creamier texture. This gives it better foaming capabilities when heated. As a general rule of thumb, use a 1:4 ratio of oats to water. That equates to 1 cup of oats blended with 4 cups of water. You can adjust that ratio up or down slightly based on personal preference, but too much water will thin out the milk excessively.
Recommended Oat to Water Ratios:
- 1 cup oats to 4 cups water
- 1 cup oats to 41⁄2 cups water
- 3⁄4 cup oats to 3 cups water
Higher oat ratios like 1:3 are also fine if you prefer a thicker, more porridge-like milk. Just know it may separate a bit when strained.
Soak the Oats First
Before blending up your oats and water, it’s crucial to soak the dry oats for at least 30 minutes, and up to overnight. Soaking softens the oats, allowing them to blend more smoothly. It also enables the oats to release some of their natural starches, oils, and proteins into the milk for better consistency, nutrition, and foaming action. For quick oat milk, a 30 minute soak will suffice. For maximum results, soak groats or rolled oats in the refrigerator 8-12 hours.
Recommended Oat Soaking Times:
- Quick oats = 30 minutes
- Rolled oats = 2 hours
- Oat groats = Overnight, 8-12 hours
Make sure to soak the oats in the same water you’ll be blending them with. Warm water can help speed up soaking time a bit as well.
Blend Thoroughly
A high speed blender, ideally one with a powerful motor, works best to achieve a smooth, creamy oat milk. Blend the soaked oats and water on high speed for at least one minute. This breaks down the oats and releases their starches and oils for better solubility when heated. Stopping the blender to scrape down the sides ensures all the oats get blended. You can blend for even longer, around 2-3 minutes, if desired for extra smoothness. Just don’t overblend or you may incorporate too much air.
Recommended Blending Times:
- 60 seconds
- 90 seconds
- 120 seconds
Avoid blenders that operate at lower speeds or have dull blades. The oat pulp is more likely to stay in chunks, resulting in a gritty milk that won’t foam well.
Strain Thoroughly
Straining is vital for creating smooth, lump-free oat milk that will steam and foam nicely. Pour the blended oat milk through a fine mesh strainer, nut milk bag, or layers of cheesecloth. Press and squeeze the pulp to extract as much liquid as possible. Discard the leftover pulp or save it for other uses like oatmeal or baking. Double straining for extra smoothness is also an option. Refrigerate the strained milk for at least 8 hours before using. This allows the starches and proteins to fully dissolve for better consistency.
Recommended Straining Methods:
- Fine mesh strainer lined with cheesecloth
- Nut milk bag
- Fine mesh strainer followed by nut milk bag
Avoid pouring the milk through a coarse strainer or loosely woven bag. Chunks of oat pulp will remain and create problems during heating. Cheesecloth alone can also allow fine sediment through.
Add Emulsifying Agents (Optional)
While not strictly necessary, adding a small amount of emulsifier helps keep the oat milk nicely blended and prevents separation. Good options include:
- 1 teaspoon sunflower or canola oil
- 1 teaspoon maple syrup or agave
- 1-2 teaspoons coconut cream
The emulsifier gets blended along with the oats and water. Vegetable oils work well for foaming ability while syrups and coconut cream lend a touch of sweetness and flavor.
Use Proper Heating Techniques
With a well-made oat milk in hand, the final step is heating it properly to create nicely frothed foam. Follow these tips:
- Use a steam wand on an espresso machine if available. The pressurized steam creates the finest foam.
- Heat the milk until warm but not boiling, around 160-180°F.
- Hold the steam wand tip just below the milk’s surface to incorporate air.
- Angle the steam wand to create a vortex or whirlpool effect.
- Heat the milk in a saucepan or microwave if no steam wand is available. Whisk vigorously by hand after heating.
Frothing cold oat milk straight from the fridge is also an option. It may take slightly longer to foam up, but should still work well. Avoid overheating the milk, as excess boiling will destroy the foam.
Troubleshooting
Here are some common issues and how to fix them:
Milk is too thin and won’t foam:
- Use a higher oat to water ratio
- Soak the oats longer
- Make sure the oats are blended thoroughly
- Strain the milk through a nut milk bag or extra cheesecloth
Foam is sparse or large bubbled:
- Use oat groats instead of steel-cut or rolled oats
- Do not overheat the milk
- Use a more powerful blender
- Try adding an emulsifying agent
Milk is gritty or clumpy:
- Soak the oats longer
- Blend for a full 1-2 minutes
- Strain through finer mesh or double strain
- Ensure oats are soaked and blended in same water
Milk separates after sitting:
- Give milk 8+ hours to chill post-straining
- Use rolled oats instead of groats
- Add an emulsifier like oil or syrup
- Shake or whisk milk before heating
Conclusion
Creating homemade oat milk that can be frothed and heated for hot coffee drinks or baking is easy when you follow a few key steps. Be sure to start with the right oats, use a high oat ratio, soak the oats sufficiently, blend thoroughly, and strain the milk through fine mesh. Adding an optional emulsifier helps stabilize the milk as well. Follow proper steaming technique to create rich, creamy foam on your hot oat milk. Troubleshoot any issues with thin, clumpy, or separating milk by adjusting the variables in your recipe. With a little practice, you’ll be able to whip up barista-quality oat milk in your own kitchen. Enjoy!