📝 About This Recipe
Embrace the creamy, toasted profile of Avena sativa with this barista-quality oat milk latte. This recipe elevates the humble grain into a luxurious, frothy beverage that rivals the best specialty coffee shops, featuring a hint of real vanilla and a touch of maple sweetness. It is the ultimate plant-based comfort, offering a rich mouthfeel and a clean finish that highlights the natural sweetness of high-quality oats.
🥗 Ingredients
The Coffee Base
- 18-20 grams Freshly Roasted Espresso Beans (Fine grind; preferably a medium-dark roast with chocolatey notes)
- 2 ounces Filtered Water (Heated to 200°F (93°C) for extraction)
The Oat Milk Blend
- 8-10 ounces Barista-Edition Oat Milk (Ensure it contains a stabilizer like dipotassium phosphate for better foaming)
- 1-2 teaspoons Pure Maple Syrup (Adjust to preferred sweetness level)
- 1/4 teaspoon Vanilla Bean Paste (Or 1/2 tsp pure vanilla extract)
- 1 pinch Sea Salt (To enhance the nutty flavor of the oats)
Aromatic Garnish
- 1 pinch Ground Cinnamon (Freshly grated if possible)
- 1 pinch Nutmeg (Optional, for added warmth)
👨🍳 Instructions
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1
Preheat your latte mug by filling it with hot water; this ensures your drink stays at the optimal temperature while you prepare the components.
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2
Grind your espresso beans to a fine consistency, similar to table salt, and tamp them evenly into your portafilter with about 30 lbs of pressure.
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3
Pull a double shot of espresso (approx. 2 ounces) into a small pitcher or directly into your preheated (and now emptied) mug. Aim for a 25-30 second extraction time.
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4
In a small milk frothing pitcher, combine the cold oat milk, maple syrup, vanilla bean paste, and a tiny pinch of sea salt.
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5
Stir the milk mixture gently with a spoon to ensure the vanilla and syrup are integrated before steaming.
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6
Purge your steam wand to remove any condensed water. Submerge the tip of the wand just below the surface of the oat milk.
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7
Turn on the steam and 'stretch' the milk for about 3-5 seconds by keeping the tip near the surface to create a light, paper-tearing sound.
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8
Lower the wand deeper into the pitcher and tilt it slightly to create a vortex (whirlpool). Heat the milk until the pitcher is almost too hot to touch, roughly 140°F-150°F (60°C-65°C).
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9
Turn off the steam, remove the pitcher, and immediately wipe the steam wand with a damp cloth and purge it again.
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10
Tap the pitcher firmly on the counter to pop any large bubbles and swirl the milk vigorously until it looks like wet paint or glossy silk.
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11
Hold your mug at a slight angle and pour the steamed oat milk into the center of the espresso from a height of about 3 inches.
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12
As the cup fills, bring the pitcher closer to the surface and level the mug to create a beautiful white 'monk’s head' or attempt a simple heart pattern.
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13
Dust the top of the microfoam with a light sprinkle of cinnamon and nutmeg for an aromatic finish.
💡 Chef's Tips
Always use 'Barista Edition' oat milk as it has a higher fat content and added stabilizers to prevent curdling when hitting the acidic espresso. Do not overheat the oat milk; if it goes above 160°F, it can develop a burnt grain flavor and lose its natural sweetness. If you don't have an espresso machine, use a Moka pot or 1/4 cup of very strong French press coffee. Always shake your oat milk carton vigorously before pouring, as the sediment often settles at the bottom. Ensure your espresso beans are fresh (within 2-4 weeks of roasting) to guarantee a thick, golden crema.
🍽️ Serving Suggestions
Pair with a warm, toasted almond croissant to complement the nutty oat flavors. Serve alongside a bowl of fresh mixed berries to provide a tart contrast to the creamy latte. Enjoy with a slice of lemon-poppyseed loaf for a bright, citrusy breakfast experience. For an afternoon treat, serve with a piece of high-quality dark chocolate. Great as a standalone beverage on a crisp autumn morning.