Alright, let’s talk about making oat milk creamer. I’ve been trying to cut down on dairy, and I gotta say, finding a good creamer has been a struggle. So, I decided, why not try making my own? Figured it couldn’t be that hard, right?
First things first, I needed some oats. I just grabbed a bag of rolled oats from the grocery store, nothing fancy. I also got some water, obviously. And I decided to sweeten it a bit, so I picked up some maple syrup. Some folks use dates, but I’m a maple syrup kinda guy. And to make it a little bit rich, I found this recipe with cashews. I thought about it, then decided to give it a shot.
The process started with soaking the cashews. This is important, apparently, to make them soft and blendable. I just dumped them in a bowl of hot water for about 30 minutes. While the cashews were soaking, I got the other ingredients ready.
Once the cashews were nice and soft, I drained them and tossed them into my blender. Then, I added the oats, water, maple syrup, and a pinch of salt. I blended the heck out of it. I mean, I really let it go for a good couple of minutes. You want it to be super smooth, no chunks allowed.
After blending, I figured it might be a bit grainy, so I decided to strain it. I used a nut milk bag, but cheesecloth or even a fine-mesh sieve would probably work too. This step is optional, but I wanted a really smooth creamer.
- Soak: Cashews in hot water for 30 minutes.
- Blend: Soaked cashews, oats, water, maple syrup, and salt until very smooth.
- Strain: Use a nut milk bag or cheesecloth for extra smoothness.
The Final Result
And there you have it, homemade oat milk creamer! I poured some into my coffee, and I was pretty impressed. It was creamy, a little sweet, and had that nice oaty flavor. I’d say this little experiment was a success. It’s way cheaper than the store-bought stuff, and I know exactly what’s in it. I’m definitely going to be making this again. Maybe next time I’ll play around with different flavors, like vanilla or cinnamon. The possibilities are endless!
