Exact quantities, then the method.
A good oat latte at home comes down to the milk. Use barista oat, not standard, because the extra fats let it froth into a proper foam where ordinary oat milk just goes flat. Keep it below 70C too, since plant milks turn bitter if you let them get too hot.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Dairy-Free Oat Latte recipe. Canonical: https://teas.co.uk/recipes/coffee/dairy-free-oat-latte/
Make a strong little shot of instant coffee, top it with the frothed oat milk, and you have a creamy, fully dairy-free latte. Makes one.
You'll need
- 1 heaped teaspoon of Nescafé Azera Americano Coffee granules (about 2g)
- 40ml freshly drawn water, brought to a rolling boil then left for 1 minute to drop to about 90C
- 220ml barista-style oat milk, well shaken
- Optional: 1 teaspoon of clear maple syrup for the drizzle
- 1 warmed 350ml glass cup
- 1 small saucepan
- 1 small handheld milk frother
Method
- Warm a glass with hot water and tip it out.
- Dissolve a heaped teaspoon of coffee in 40ml of hot water (around 90C) to make a small, strong shot.
- Warm the barista oat milk gently until it just steams, keeping it below 70C so it does not turn bitter.
- Froth it for about fifteen seconds, a few seconds longer than dairy, into a thick foam.
- Pour the oat milk over the coffee, holding the jug high so the milk goes in first and the foam settles on top.
- Drizzle a little maple syrup over the foam if you want it sweet; it is good without.
- Use barista oat milk rather than standard; only the barista version froths to a stable foam.
The tea it is made with, and what to make next.
Want the background, not just the brew?
Brewed with: Nescafé Azera Americano Coffee, 90g
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The whole recipe as a PDF. Print it for the kitchen, or keep it on your phone for when you are offline.
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