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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
