How To Make Chocolate Oat Milk (Non-slimy)
Get ready to experience pure chocolate bliss with this Chocolate Oat Milk recipe. Learn how to make chocolate oat milk and elevate your dairy-free milk game with a velvety blend of wholesome oats, decadent cocoa + the warmth of vanilla, and the cozy touch of cinnamon. Get ready to savor the perfect marriage of creamy goodness and chocolaty delight in every sip. Completely Gluten-Free, Nut-free, Vegan & No Added Sugar!
Servings: 8 servings
Calories: 53kcal
Ingredients
MILK:
- 1 cup rolled oats, gluten-free (You can also use a non-GF version!)
- 5 cups filtered water
- 1-2 Tbsps Agave (See Notes!)
- 1 teaspoon vanilla extract
- 3 Tbsps cocoa powder or organic cacao
- ½ teaspoon ground cinnamon
- Pinch of sea salt
Instructions
- In a large bowl, add dry rolled oats along with 2 cups of fresh water and soak for 15-20 minutes. Once oats have swollen and softened, drain out water, rinse with more fresh water, and drain again and set aside. NOTE: Be sure to discard all drained water.
- Next, add the soaked oats, 5 cups of water, Agave, vanilla, cinnamon, and salt to a high-powered blender and blend on medium-high speed for about 30-45 SECONDS. NOTE: Do not over-blend; Adjust sweetness as needed.
- Once done, slowly strain (using a cheesecloth) milk into a bowl, squeezing the oatmeal pulp to ensure that all milk is extracted. NOTE: You may have to repeat this process until all oat milk has been fully strained by re-pouring milk on top of pulp to extract more milk, if needed.
- Once all milk has been extracted, add the milk back to the blender and add the cocoa powder and blend again for 1 minute or until it's thick and creamy.
- Refrigerate milk (best if tightly sealed/covered) for up to 1 week. Stir before serving, if needed.
- Sip and Enjoy!
Notes
- STORAGE: When properly stored in the refrigerator, oat milk lasts for up to 1 week, at best. Usually, I like to consume my batch within the first 2-3 days.
- REMAINING OAT PULP: You can always repurpose leftover 'oat pulp' by covering it in the refrigerator and using it in overnight oats, smoothies, etc.
- SERVING SIZE: To make more, simply double or triple the measurement of ingredients, depending on your desired amount.
- SWEETENER: If Agave isn't desired, you can use dates, pure maple syrup, or date syrup, instead as a sweetener.
- USES: Regular Oat milk's creamy consistency makes it perfect in lattes, cappuccinos, smoothies, creamy soups, and baked goods. Can also be used as regular milk for cereal, etc.
Nutrition
Calories: 53kcal | Carbohydrates: 10g | Protein: 2g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Sodium: 9mg | Potassium: 67mg | Fiber: 2g | Sugar: 2g | Vitamin A: 0.4IU | Vitamin C: 0.5mg | Calcium: 13mg | Iron: 1mg