All jokes aside I did you guys dirty. I really am sorry for leaving you out for so long in this cold (af) world without the soothing comfort of my dry humour.
BUT I’M BACK AT IT AGAIN LIKE I NEVER LEFT Y’ALL…
Now let’s talk oats, or rather, the anti-oat…dairy. The last time I drank cow’s milk was about a year and a half ago during a wild moment. I was out for dinner and accidentally mistook a whole scotch bonnet for a red pepper. I put the ‘pepper’ in my mouth with such confidence and speed that it really took me by surprise when Satan was hotfooting on my tongue. As you can imagine this was quite an interesting experience, so I didn’t hesitate at all when offered liquid cow for my bleeding tongue.
You can probably tell from my language that dairy and I have a highly-complicated love/hate relationship. It makes everything taste better, but at the same time we fight…internally…so I try to avoid it as much as possible unless I want to put my skin and stomach through a thrilling ride (cheese can get it 24/7 though, no holds barred). This is why I love me a dairy alternative. Up until a couple of months ago, I’ve only been into Provamel unsweetened soya milk – which is really great too as it has the highest percentage of soya beans in it than its competitors. PLUS it’s organic. Triple threat.
HOWEVER, you never really know how long these thangz have been packaged for, or what exactly is in it and to which proportions. Additionally, in the long run it can work out to be quite pricey (and mans is counting coins these days). For those reasons, I thought why not come up with a recipe for my own dairy alternative milk? The simplest and cheapest for me is OAT MILKKKK! Not only is it creamy, delicious and just YUM, but it doesn’t have a strong flavour so it is a match made in heaven for my cereal.
Try it out too and let me know what you think son.
p.s. Missed you xoxo
Recipe for Spiced Oat Milk (1 Litre)
1 cup rolled oats
8 cups water
¼ tsp. cinnamon
¼ tsp. vanilla extract
1 pinch ground nutmeg
¼ tsp. sugar, or agave syrup (optional, especially if you’re a beginner)
- Place 1 cup of rolled oats into a large bowl and soak them in 5 cups of water for a minimum of 2 hours.
- Drain water, and rinse soaked oats twice in a sieve (they should be quite mushy, but this is normal).
- Place soaked oats, cinnamon, nutmeg, vanilla extract and sugar in a blender along with 4 cups of water. Blend for 2 minutes.
- Using a muslin (alternatively any thin cloth is fine) and a bowl separate the liquid so that you are left with smooth oat milk.
(If you don’t want to make this much, just make sure you keep the oat to water ratio 1:4, then add spices to your taste)