This oat milk is creamy, rich and foamy. Here is the recipe:
INGREDIENTS
1 cup of rolled oats 3 capsules Complete Digestive Enzymes - Webber Naturals 2 cups of water 2 cups of water (This is not an error.) 1 pinch of salt 3/4 tsp soy lecithin 7 tsp canola or vegetable oil 1/2 tsp xanthan gum 1/8 tsp baking powder
EQUIPMENT REQUIRED
8 cup high speed blender 1 funnel 3 measuring spoons - 1 tsp, 1/2 tsp & 1/4 tsp 2 large 2 quart jugs 1 nut milk bag 1 silicone spatula
INSTRUCTIONS
Put the cup of rolled oats in a saucepan. Pull apart the 3 capsules and pour the powder over the oats. Add the 2 cups of water. Stir well. Put on the stove at just below medium heat. Stir every minute or two. When light wisps of steam start to rise (about 4 1/2 minutes) turn off the stove and let the pot sit for about 20 minutes, stirring occasionally. Taste it; the liquid should be sweet.
Put 2 cups of water in the blender. Add the pinch of salt. Put the funnel through the hole in the top of the blender and pour the oat mixture over the spatula and through the funnel into the blender. Turn the blender on low and take it up to high speed then bring it back down to low.
Put the nut milk bag over the mouth of one of the jugs and pour the mixture from the blender through the bag. Squeeze all the liquid out of the bag. (Reserve the mash for other recipes or discard into the compost.)
Pour 2 cups of the liquid back into the blender. Add the 3/4 tsp of soy lecithin. Turn on the blender and take it up to high and back.
With the blender on low add the first tsp of canola or vegetable oil. Give it a couple of seconds to blend then slowly add the rest of the canola oil for a total of 7 tsp. Let it blend for a few seconds then add the 1/2 tsp of xanthan gum. Blend for a few seconds then stop the blender.
Add the 1/8 tsp of baking powder. Turn the blender on at low speed and slowly add the rest of the reserved milk. (I take the blender up to high for several seconds after all the milk is added.) This is your barista oat milk.
Note to make the process a little quicker
At step 5, do the following and ignore step 6. With the blender on low add the oil one teaspoon at a time. Leaving the blender on, add the xanthan gum slowly. Continue to leave the blender on and add the baking powder. Continue to leave the blender on and add the reserved milk. Put the plug back in the hole and turn the blender up to about half of full speed if you want a foamier milk. This is your barista oat milk.
ADDITIONAL NOTES
The above recipe makes Barista Oat Milk
To make regular oat milk, at step 2 put 4 cups of water in the blender
To make oat cream, at step 2 put 1 cup of water in the blender
And, yes, you can make oat cream. It is rich and creamy. It works well over fresh strawberries. We have tried it in muffins, French toast and on granola cereal.