Cremiger Haferdrink (creamy oat drink)
Homemade oat milk blended with a touch of oil for body and richness, made with cold water throughout rather than hot, since hot water pulls more starch out of the oats and leaves the finished drink slimy instead of smooth. Straining through a fine cloth rather than a coarse sieve is what keeps the drink from tasting gritty.
Prep10 min
Servings4
Christoph's oat drink, blended with cold water throughout to avoid the slimy texture hot water pulls from oats.
Ingredients
Units
Temperature
Servings
Oat drink
- 80 g rolled oats rounded
- 1 L cold water rounded
- 15 ml neutral oil rounded
- 10 g maple syrup (optional) rounded
- 1 g fine salt rounded
Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.
Method
- Blend the oats and cold water on high speed for about 1 minute, until uniformly milky with no visible oat pieces.
- Strain through a fine cloth or nut milk bag into a jug, squeezing gently to extract as much liquid as possible.
- Whisk in the oil, maple syrup if using, and salt.
- Chill before serving. Shake or stir before pouring, since it separates slightly on standing.
Notes
- Use cold water throughout, never hot. Hot water breaks down more of the oats’ starch, which is what gives homemade oat milk its characteristic slimy texture; cold water keeps it smooth.
- Strain through a fine cloth, not a coarse sieve. A sieve alone lets through fine oat particles that make the drink taste gritty; a cloth or nut milk bag catches them.
- The oil is there for body and richness, not flavour; without it the drink tastes noticeably thinner and more watery.
- It keeps for 4 days in the fridge, and separating on standing is normal; a shake brings it back together.
Ingredient substitutions
- Rolled oats work better than instant oats, which can turn the drink gluier.
- Maple syrup can be any liquid sweetener, or left out entirely for an unsweetened version.
- A pinch of vanilla or a small piece of pitted date blended in adds flavour.
From Christoph Mayer