HOW TO MAKE OAT MILK
Make our easy oat milk recipe using just one ingredient. It's ideal if you're lactose intolerant or want a vegan alternative to cow's milk
Provided by Miriam Nice
Time 25m
Yield Makes approximately 750ml
Number Of Ingredients 1
Steps:
- Put the porridge oats in a bowl and cover with tap water until the oats are submerged. Cover the bowl (a shower cap or teatowel work well) and leave for 4 hrs or overnight, somewhere cool, but not in the fridge.
- Sieve the mixture, discarding the water, and rinse under the tap for a few seconds.
- Tip the oats into a liquidiser, or food processor. Cover with 750ml cold water and ½ tsp fine sea salt. Blend for 2-4 mins until completely smooth, and there are no oats visible. The finer you make the mixture, the creamier the milk will be.
- Line a sieve with a clean piece of muslin, or a cloth with a mesh - it needs to have small holes, so a j-cloth or teatowel might not work. (You could also try a fine strainer or meshed coffee filter.)
- Put the lined sieve over a bowl or jug, and pour in the oat milk. Leave to strain for 1 hr. Every once in a while, use a spoon to scrape the bottom of the cloth to disperse some of the sediment, this will help speed up the straining.
- When most of the liquid is in the jug, gather the sides of the muslin together and squeeze tightly with both hands to extract the last of the milk. Discard leftover oat pulp (or make a body scrub by adding used coffee grounds).
- If you want thinner consistency, add 50ml cold water to the mix, before pouring into a bottle or container. See our troubleshooting tips below. Will keep for 2-3 days in the fridge. Shake well before use.
Nutrition Facts : Calories 35 calories, Fat 1 grams fat, SaturatedFat 0.1 grams saturated fat, Carbohydrate 5 grams carbohydrates, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium
OAT MILK CHOCOLATE PUDDING
Chocolate pudding is equal parts comfort and romance, which means it's great accompanied by sweatpants, candlelight or both. This 15-minute version is inspired by a recipe from Alice Medrich, the cookbook author, in which she uses both cocoa powder and chocolate, and cornstarch instead of eggs for a pure chocolate flavor (eggs can dilute the subtle notes). Here, nondairy milk is swapped in for the milk and the cream with equally wonderful results. When developing this recipe, we found that oat milk created a pudding with the plushest texture. Soy, almond and coconut milks work, too, although they might impart their own flavor and the pudding texture may vary.
Provided by Ali Slagle
Categories for one, quick, weekday, custards and puddings, dessert
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- In a medium saucepan, use a wooden spoon or silicone spatula to stir together the sugar, cocoa, cornstarch and salt. Slowly stir in the milk and keep stirring until smooth and combined.
- Stir the mixture constantly over medium-low heat, scraping the bottom, sides and corners of the pan, until the pudding thickens, begins to bubble, and coats the back of the spoon or spatula, 5 to 10 minutes. (If the pudding is coating the bottom of the pan too quickly, reduce the heat.)
- Add the chocolate and stir vigorously until the pudding is very thick and smooth, about 30 seconds longer.
- Remove from the heat and stir in the vanilla. Spoon the pudding into a serving bowl or individual cups or ramekins. Serve warm, at room temperature or chilled (see Tip 2). It will thicken as it cools.
HOMEMADE OAT MILK
You can add cocoa powder or freeze-dried fruit (powder) to make this flavored oat milk!
Provided by Gillian Rajchel
Categories Breakfast and Brunch Drinks
Time 35m
Yield 1
Number Of Ingredients 5
Steps:
- Put water, oats, maple syrup, vanilla extract, and salt into a blender. Blend until combined, about 1 minute. If you blend it for too long, it will become slimy.
- Pour mixture over a thin towel, or very fine strainer, into a bowl. Strain again for the smoothest result. Pour oat milk into a container or cup and refrigerate until cold, about 30 minutes.
Nutrition Facts : Calories 134.7 calories, Carbohydrate 27.4 g, Fat 1.4 g, Fiber 2 g, Protein 2.7 g, SaturatedFat 0.2 g, Sodium 165.3 mg, Sugar 12.4 g
COCONUT OIL MILK CHOCOLATE CHIP OAT COOKIES
Tasty chocolate chip cookies made with coconut oil instead of butter!
Provided by House of Aqua
Categories Desserts Cookies Chocolate Chip Cookie Recipes
Time 27m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
- Combine coconut oil, brown sugar, and white sugar in a large bowl; beat with an electric mixer until creamy. Beat in egg and vanilla extract.
- Mix flour, baking soda, and salt together in a bowl. Gradually beat into the coconut oil mixture until just blended. Fold chocolate chips and oats into the dough.
- Roll 2 tablespoons of dough into a ball. Place on the prepared baking sheet. Repeat with remaining dough, spacing balls about 2 inches apart.
- Bake in the preheated oven until cookies are golden on the bottom, 12 to 14 minutes.
Nutrition Facts : Calories 193.3 calories, Carbohydrate 26 g, Cholesterol 17.8 mg, Fat 9.1 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 6.8 g, Sodium 168.6 mg, Sugar 12.5 g
OAT MILK AND OATMEAL COOKIE ICE CREAM SANDWICHES
We've raised the classic snack combination -- cookies and milk -- to a whole new level using humble oats. No-churn oat milk ice cream is sandwiched between two oatmeal cookies -- no dunking needed!
Provided by Food Network Kitchen
Categories dessert
Time 12h
Yield 10 to 12 sandwiches
Number Of Ingredients 16
Steps:
- Puree 3/4 cup of the oats in a blender, starting on low speed and gradually increasing to high, until ground to a fine powder. Add the dates, 1/4 teaspoon salt and 2 cups cold water and puree until smooth, thick and creamy. Add the condensed milk and puree until combined. Transfer to a large bowl.
- Whip the cream and granulated sugar in a bowl with an electric mixer until stiff peaks form. Fold one-third of the whipped cream into the oat milk mixture until combined and lightened. Fold in the remaining cream until completely combined. Transfer the mixture to a 9-by-13-inch pan, wrap tightly with plastic wrap and freeze until firm but malleable, about 3 hours; you want the ice cream to hold its shape but be able to be flattened between 2 cookies without breaking them.
- Arrange an oven rack in the center of the oven and preheat to 375 degrees F. Line a rimmed baking sheet with parchment.
- Whisk together the flour, cinnamon, salt and soda in a small bowl until combined. Beat the brown sugar and butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the honey, vanilla and egg and beat on high until creamy, about 3 minutes more. Add the flour mixture and mix on low until combined. Add the remaining 1 3/4 cups oats and beat on low until combined. Fold in the raisins.
- Arrange twelve 1-ounce scoops (1 1/2-tablespoon portions) of cookie dough on the prepared baking sheet, leaving about 2 inches between each. Bake until the cookies have spread and are deep golden brown, 9 to 11 minutes. Cool on the sheet for 10 minutes, then transfer to a rack to cool completely. Let the baking sheet cool slightly, then continue with the remaining cookie dough.
- When ready to assemble. Scoop 1/3 cup of ice cream and sandwich between 2 cookies; repeat with the remaining ice cream and cookies. Transfer the sandwiches to a rimmed baking sheet, wrap in plastic wrap and freeze for at least another 8 hours before serving.
OAT MILK FETTUCCINE RECIPE BY TASTY
Craving fettuccine but not all the dairy, time, and effort that goes into making it? This quick and easy vegan pasta dinner comes together beautifully in just 30 minutes-and all in one pot. Oat milk not only makes this dish dairy-free, but it creates a naturally creamy and rich sauce as it warms.
Provided by Betsy Carter
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Melt the olive oil and butter together in a large pan over medium heat. Add the flour and toast, stirring frequently, until golden, 1-2 minutes.
- Add the vegetable stock, oat milk, garlic powder, nutritional yeast, salt, and pepper. Bring to a boil.
- Once the sauce is boiling, add the fettuccine. Stir to combine, then cook until the pasta is al dente, 10-12 minutes.
- Reduce the heat to low, cover, and simmer until the sauce is thickened, about 10 minutes more.
- Divide the pasta between serving bowls and top with the parsley and red pepper flakes.
- Enjoy!
Nutrition Facts : Calories 957 calories, Carbohydrate 124 grams, Fat 39 grams, Fiber 5 grams, Protein 18 grams, Sugar 15 grams
OAT MILK PUMPKIN PIE WITH OATMEAL COOKIE CRUST
Oatmeal cookie lovers will warm up to this custardy pumpkin pie made with a sweet cookie shell and mini cookies on top for the crust. Oat milk and vegan butter keep it dairy free.
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 8 servings (1 pie)
Number Of Ingredients 23
Steps:
- For the crust: Preheat the oven to 350 degrees F. Grease a 9-inch deep dish pie pan with nonstick baking spray. Line a baking sheet with parchment paper.
- Whisk together the flour, baking soda, allspice, cinnamon, salt and nutmeg in a small bowl.
- Combine the vegan butter, brown sugar and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium-high speed until light and fluffy, about 4 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the egg and vanilla extract. Mix on medium speed until combined.
- With the mixer running on low, add the dry ingredients until combined; do not overmix. Fold in the oats, pecans and raisins with a rubber spatula. Chill the dough in the fridge for at least 1 hour.
- Scoop twelve 1 tablespoon-size balls onto the baking sheet. Press the remaining dough into the bottom of the prepared pie pan.
- Bake the cookies until golden brown, 10 to 12 minutes. Bake the pie crust until golden brown and the center is cooked through, 18 to 20 minutes. Remove from the oven and cool completely.
- For the filling: Reduce the oven temperature to 325 degrees F. Combine the eggs, pumpkin puree, oat milk, brown sugar, ginger, salt and vanilla extract in a medium bowl. Place the cooled pie crust on a rimmed baking sheet and pour in the pumpkin filling. Bake until the filling is set, about 1 hour 20 minutes. Transfer to a cooling rack.
- Dollop the vegan whipped cream around the edges of the pie and arrange the cookies in ring around the outer perimeter. Serve immediately.
VANILLA OAT MILK
This recipe used a Vitamix® blender, and doesn't require soaking the oats at all!
Provided by thedailygourmet
Categories Drinks Recipes
Time 5m
Yield 4
Number Of Ingredients 4
Steps:
- Combine water, oats, caramel extract, and sugar-free vanilla syrup in a high-powered blender. Process on high speed for 1 minute. Strain through a fine-mesh sieve or nut-milk bag, if desired.
Nutrition Facts : Calories 76.7 calories, Carbohydrate 13.7 g, Fat 1.3 g, Fiber 2 g, Protein 2.7 g, SaturatedFat 0.2 g, Sodium 8.6 mg, Sugar 0.2 g
OAT, NUT, AND SEED MILK
Our versatile recipe for plant-based milk works great with old-fashioned oats as well as with raw almonds, cashews, walnuts, and pecans. For a gluten- and nut-free option, try using hemp seeds.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 8h15m
Yield Makes 21/2 to 3 cups
Number Of Ingredients 4
Steps:
- Cover nuts or oats in 2 inches cold water. (Hemp seeds do not need to be soaked.) Refrigerate overnight.
- Drain and rinse, then transfer to a blender with 3 cups room-temperature or cold water and a pinch of salt. Blend until completely smooth.
- Strain mixture through a fine sieve lined with two layers of cheesecloth, pressing on solids to extract as much liquid as possible.
- Add maple syrup and vanilla to taste, if desired. Transfer to sealed containers and refrigerate until cold before serving. Milk can be refrigerated up to 1 week. Shake well before serving.
HOMEMADE OAT MILK
Oat milk is both inexpensive and incredibly easy to make it home, and its foaming properties and pleasing taste make it a satisfying dairy-free alternative to your morning coffee routine.
Provided by Food Network Kitchen
Categories beverage
Time 6h10m
Yield 4 cups
Number Of Ingredients 4
Steps:
- Combine the oats with enough water to cover in a medium bowl. Soak the oats, refrigerated, to soften, at least 6 hours and up to overnight.
- Drain and rinse the oats very well to remove any residue. Combine the oats with 3 cups fresh water in a blender. Blend on high until the oats are completely pulverized, 2 to 3 minutes. Strain the oat milk through a fine-mesh strainer or cheesecloth into a container. (Save the oat pulp for smoothies or to use in baked goods.) Whisk in the maple syrup, vanilla and 1/4 teaspoon salt. Store the oat milk in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts : Calories 120, Fat 1.5 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 75 milligrams, Carbohydrate 24 grams, Fiber 2 grams, Protein 4 grams, Sugar 10 grams
CHOCOLATE OAT MILK
Once you make our version of silky chocolate oat milk, there will be no going back to the store-bought kind with all its added sugar.
Provided by Food Network Kitchen
Time 6h20m
Yield 4 cups
Number Of Ingredients 5
Steps:
- Combine the oats with enough water to cover in a medium bowl. Refrigerate the oats to soften, at least 6 hours and up to overnight.
- Drain and rinse the oats very well to remove any residue. Combine the oats with 3 cups fresh water in a blender. Blend on high until the oats are completely pulverized, 2 to 3 minutes. Strain the oat milk through a fine-mesh strainer or cheesecloth into a container. (Save the oat pulp for smoothies or to use in baked goods.)
- Warm 1 cup of the oat milk in a microwave-safe container, about 2 minutes.
- Add the honey and cocoa powder to the hot milk and stir until all the lumps are gone.
- Add the vanilla, remaining cold oat milk and 1/4 teaspoon salt; stir to combine. Store the chocolate oat milk in an airtight container in the refrigerator for up to 5 days.
OAT MILK RECIPE BY TASTY
Here's what you need: rolled oats, salt, vanilla extract, dates, water
Provided by Greg Perez
Categories Breakfast
Time 30m
Yield 3 servings
Number Of Ingredients 5
Steps:
- Place the rolled oats in a blender.
- Add salt to taste. For sweetness, add the vanilla extract and/or the pitted dates, if you'd like.
- Add the water and blend on high for 1 minute.
- Double strain the liquid into a medium-sized container using a cheesecloth-lined strainer.
- Serve immediately or refrigerate in a sealed container for up to 3 days.
- Enjoy!
Nutrition Facts : Calories 188 calories, Carbohydrate 34 grams, Fat 3 grams, Fiber 4 grams, Protein 6 grams, Sugar 2 grams
OAT MILK
Making your own oat milk means you'll have a creamier, richer dairy-free milk for mixing into coffee. This recipe lays out the basic formula for fresh oat milk.
Provided by Michael Symon
Categories Dairy Free Oat Breakfast Coffee Vegan
Number Of Ingredients 3
Steps:
- In a medium bowl, combine the oats and 4 cups cold water and stir to combine. Allow to soak at room temperature for up to 1 hour.
- Drain the oats (discarding the water) and rinse them. Transfer the oats to a blender, add 4 cups fresh water, and the salt and/or sweetener, if using. Blend until completely smooth, about 2 minutes. Strain through a fine-mesh sieve and chill. Keeps up to 5 days in the refrigerator. Shake before using.
CHOCOLATE OAT MILK
Chocolate milk on cereal might seem like a no-no, but when you make chocolate oat milk yourself, you can choose to add just the barest amount of sweetener - or even none at all. Now you can feel good about having chocolate for breakfast!
Provided by Carla Hall
Time 5m
Yield Makes 1 cup
Number Of Ingredients 5
Steps:
- Puree the milk, oats, cocoa powder, vanilla and sweetener if using in a blender until completely smooth. The chocolate oat milk can be refrigerated for up to 3 days.
OAT MILK NEAPOLITAN ICE CREAM RECIPE BY TASTY
Here's what you need: water, sugar, frozen strawberry, milk, kosher salt, large egg yolks, vanilla extract, cornstarch, dark cocoa powder, whipped cream, chocolate syrup, maraschino cherry, ice cream maker
Provided by Chris Rosa
Time 12m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Place the ice cream maker churn bowl in the freezer to freeze overnight.
- In a small saucepan over medium heat, combine the water, 3 tablespoons of sugar, and the strawberries. Cook, stirring frequently to prevent burning, for 12-15 minutes, until the strawberries are completely broken down and the mixture has a jam-like consistency. You should have about 1 cup (240 ml). Transfer to a medium bowl and set aside.
- In a large, high-walled skillet over medium heat, whisk together the oat milk and remaining 1½ cups sugar. Cook until the mixture reaches 170°F (77°C), whisking occasionally to help the sugar dissolve. Whisk in the salt, then remove the skillet from the heat.
- Add the egg yolks to a large bowl. Whisk the yolks to break down, then slowly stream in about 1 cup (240 ml) of the oat milk mixture, whisking constantly, to gradually increase the temperature of the yolks. Continue streaming in the warm oat milk mixture, whisking to combine, until fully incorporated. If the custard begins to break, the milk was added too quickly.
- Prepare an ice bath in a large bowl and place nearby.
- Return the custard to the skillet and turn the heat to medium. Whisking continuously, bring the mixture up to 170°F (77°C). Remove the skillet from the heat and stir in the vanilla.
- In a small bowl, mix together the cornstarch and 3-4 tablespoons of the warm custard, until no clumps are left. Return the custard and cornstarch slurry to the pot and stir to incorporate.
- Immediately transfer the custard to a medium bowl and set in the ice bath, making sure no water gets into the bowl with the custard. Let cool completely. You should have about 5½ cups of custard.
- Add 2 cups of custard to each of 2 medium bowls and set aside.
- Add the strawberry preserves to the remaining custard, which should bring the amount up to about 2 cups.
- In a small bowl, whisk together the cocoa powder and about ½ cup custard from a plain portion until well combined and smooth. Return to the bowl of plain custard, whisking until homogenous.
- Place a 9 x 5-inch (19 x 13 cm) loaf pan in the freezer to chill.
- Remove the ice cream maker churn bowl from the freezer and fill with the vanilla base. Churn for 20-25 minutes, until thickened. Remove the loaf pan from the freezer and line with plastic wrap. Spread the vanilla ice cream in an even layer on the bottom of the pan. Return to the freezer while you churn the strawberry custard.
- Working quickly, wipe out the churn bowl and pour in the strawberry custard. Churn for 20-25 minutes, until thickened. Layer the strawberry ice cream on top of the vanilla and smooth the top with an offset spatula. Return to the freezer while you churn the chocolate custard.
- At this point, you may need to return your churn-bowl to the freezer to cool down for about 1 hour.
- Add the chocolate custard to the churn bowl and churn for 20-25 minutes, until thickened. Layer the chocolate ice cream on top of the strawberry, smoothing the top with an offset spatula. Freeze for at least 3 hours, until set.
- Remove the loaf pan from the freezer and use the plastic wrap to lift the ice cream out of the pan.
- Slice the neapolitan loaf and top with whipped cream and cherries.
- Enjoy!
Nutrition Facts : Calories 282 calories, Carbohydrate 28 grams, Fat 11 grams, Fiber 1 gram, Protein 16 grams, Sugar 25 grams
JUST RIGHT RICE/OAT MILK
Rice milk seems too thin. Oat milk seems too thick. So I tried a combination of both together. I like the consistency of this mixture.
Provided by BlessedOne
Categories Beverages
Time 20m
Yield 7 cups, 10-15 serving(s)
Number Of Ingredients 6
Steps:
- Add rice and oats to 2 cups water. Bring to boiling, then reduce heat to low and simmer for 15 minutes, stirring frequently.
- Add other ingredients while combination is still warm, so honey dissolves easily,.
- Blend together in a blender. Start at low speed, increasing speed to high gradually, until well blended.
- Add 2 cups of water (Can use ice cubes for part of this to cool milk more quickly), blending thoroughly.
- Have the remaining 2 cups of water (include part as ice cubes here too, if desired) waiting in a container.
- Strain the rice/oat mixture through a fine sieve. (I think the strained solids are a tasty small serving of cooked cereal).
- Add rice/oat milk to the water in container and shake well. This may be too thick for your liking. Just add more water until it reaches the desired consistency.
- Enjoy!
- (cooking time doesn't include time to cook rice before adding to recipe).
Nutrition Facts : Calories 47.2, Fat 0.3, SaturatedFat 0.1, Sodium 121, Carbohydrate 10.6, Fiber 0.5, Sugar 5.2, Protein 0.8
VANILLA OAT MILK
Plain milk is totally fine for cereal, but why not add a splash of flavor with your own custom vanilla oat milk, especially when it only takes seconds to make? The addition of oats makes this milk extra rich and creamy!
Provided by Carla Hall
Time 5m
Yield Makes 1 cup
Number Of Ingredients 3
Steps:
- Puree the milk, oats and vanilla in a blender until completely smooth. The vanilla oat milk can be refrigerated for up to 3 days.
OAT MILK
Creamy, full-bodied vegan milk made with oats and dates. This is a perfect solution for your coffee, cereal, or just satisfying that cookie-dunking craving. Using quick oats reduces preparation time. Cover and store in the refrigerator for up to 1 week. Shake before use.
Provided by Buckwheat Queen
Categories Drinks
Time 45m
Yield 2
Number Of Ingredients 4
Steps:
- Soak oats in enough cool water to cover them. Cover and set aside for 30 minutes.
- Drain the oats using a mesh colander. Combine oats, 3 cups water, and dates in a large bowl. Allow to sit undisturbed until skin on the dates softens, 10 to 15 minutes.
- Transfer oat mixture to a blender. Pulse the mixture a few times and then leave on medium-high speed until completely smooth, about 1 minute. Drain oat milk through a nut bag or cheesecloth to remove all solids. Serve cold or warm.
Nutrition Facts : Calories 176.9 calories, Carbohydrate 33.6 g, Fat 2.7 g, Fiber 4.8 g, Protein 5.5 g, SaturatedFat 0.5 g, Sodium 13.3 mg, Sugar 5.7 g
HOW TO MAKE OAT MILK
Make your own oat milk! This is a great tasting option that can be made very quickly and easily from 3 simple whole ingredients: oats, salt and water. You do need to soak the oats overnight, so start soaking the night before you plan to make it. There are several benefits associated with drinking oat milk, including prevention of cancer, stroke and heart disease. Oat milk has no lactose or cholesterol, and is full of vitamin E, fiber and folate. Unlike other dairy alternatives, oat milk can be made easily (and cheaply) at home. Oat milk also contains thiamin, riboflavin, niacin, vitamin B6, calcium, iron, magnesium, phosphorous, potassium, zinc, copper and manganese. From Veggies and Me.
Provided by Sharon123
Categories Beverages
Time 10m
Yield 2 litres milk
Number Of Ingredients 3
Steps:
- Add all ingredients to a large clean bowl and soak over night covered with a cloth.
- Use a blender or stick blender to whiz the ingredients thoroughly (about 2 minutes).
- Strain the milk through a fine sieve or muslin cloth into a bowl.
- Store in a clean glass jar in the fridge.
- Will keep for several days.
- You can add cinnamon, vanilla, honey, etc. to sweeten it up and give more flavor or leave plain to use for cooking.
- Enjoy!
HOMEMADE OAT MILK
creamy oat milk, great for making with the leftovers from your morning serving and costs you pennies compared to the products you find on the shelves at the supermarket. This recipe has basically the same quantities and ratios for making rice milk.
Provided by Chef Baki
Categories Beverages
Time 15m
Yield 1 quart, 8-16 serving(s)
Number Of Ingredients 7
Steps:
- (To cook steel cut or thick rolled oats, bring 1 cup of water to a boil in a small sauce pan, add 1/2 cup of oats and turn the heat down to med/low, they just want to gently simmer for about 10 minutes. Give it a stir to check to see if the oats have absorbed all of the water.).
- Bring 5 cups of water to a boil.
- As you are waiting for the water to boil, add the rest of the ingredients to a blender. As soon as your water is boiling add 3-4 cups to the blender. Be sure that there is room left in the top of the blender and that the lid fits securely or you could risk splashing yourself with hot water when you flip the switch.
- Turn your blender on low and increase to high speed, blending for about 20 seconds or so. Check the consistency, add more water as necessary to achieve the desired thickness. The mixture will thicken a little as it cools off and eventually chills.
Nutrition Facts : Calories 26.6, Fat 0.3, SaturatedFat 0.1, Sodium 75.4, Carbohydrate 5.1, Fiber 0.5, Sugar 1.7, Protein 0.8
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