Following two persons advice, I’ve got some oat milk to put in my coffee. They both said they prefer it to milk.
I thought it was too watery. I wonder if the grain juice I got wasn’t very good. It’s “Planet Oat” oat milk original unsweetened. It barely adds any color, texture or taste to the coffee.
So, coffee drinkers: do you like your bean tea with oat juice? If so, is it supposed to be that watered down? If not, what brand of grain juice do you prefer?
How do you milk oats?
I’m not trying to troll the vegans here, though I do feel a sense of sarcasm here. But it’s not because I consume animal products; it’s because I enjoy coffee and I’m wondering what… whatever “oat milk” is …adds to coffee.
For the record, straight up milk is nasty in coffee and I don’t understand why people do it. Creamer mixes milk and cream. Hot coffee does something to milk that just makes the whole cup gross. I think the thicker, heartier cream holds its own against the coffee.
So in my head I’m thinking you juice the oats somehow, but I’m not sure how you get cream without any cow’s milk. Soy?
I go to a local coffee shop and they do oat milk. I’m not vegan but I’m not opposed to vegan solutions. So I am curious about the oat milk. Can anyone explain without getting political, strictly on culinary basis, what oat milk brings to coffee?
Oat milk is made by blending/soaking oats in water and then straining off the liquid. It brings creamy richness to coffee. It also works well steamed which is good for lattes and other espresso based drinks.
Interesting… I don’t love oatmeal which makes me wonder if I won’t love oat milk, but again, I’m certainly willing to try it!
When I think of grains, I think of oat in terms of oatmeal, wheat in terms of wheat farina (e.g. Cream of Wheat), and corn in terms of corn meal (or corn bread — no offense to vegans, I’m not sure you can make that without milk and/or egg, but you can probably use vegan substitutes… I like honey in mine, so that might offset any “weird” taste of a vegan cornbread). So my first thought is “what about wheat ‘milk’?”. Because cream of wheat kicks the crap out of oatmeal. IMO. But I’m not sure you can make a cream suitable for coffee with wheat farina.