My Perfect Oat Milk for Vegan Masala Chai

I used to struggle with store-bought oat milk for my masala chai, it never seemed to have the right creaminess, and sometimes it would curdle. But after a lot of experimenting, I've finally perfected a recipe that is not only silky smooth but also an incredible base for a deeply flavorful cup of tea. My secret? Using ice and adding a few special ingredients.

Ingredients: 

• 1 cup of rolled oats (I always go for old-fashioned oats for the best texture)
• 3 cups of cold water and about 1/2 cup of ice cubes
• 2 tablespoons of dates syrup for a rich, sweet flavor and a boost of iron (optional but highly recommended!)
• A pinch of salt
• Optional for a spiced oat milk base: 1/2 teaspoon of cinnamon or 1/4 teaspoon of cardamom

Instructions

• Rinse and Prepare: I start by giving the oats a quick rinse under cold water in a fine-mesh strainer. This gets rid of excess starch and is key to a non-slimy oat milk. Then, I combine the rinsed oats, cold water, and ice cubes in a high-speed blender.
• Add the Flavor: I now add the dates syrup for that beautiful, caramel-like sweetness and added nutrients. If I want a spiced oat milk to complement my chai, I'll also add a dash of cinnamon or cardamom here.
• Blend with Care: This is the most critical step. I blend the mixture for no more than 30-45 seconds. The ice keeps everything chilled, which prevents the oats from getting warm and gummy. I'm careful not to over-blend; a quick, powerful pulse is all it takes.
• Strain (Gently!): I pour the oat mixture through a nut milk bag or a cheesecloth-lined strainer over a large bowl. I let gravity do the work, patiently allowing the liquid to drip through. I never, ever squeeze the bag, as this forces the starchy pulp into the milk, making it thick and unpleasant.

• Store and Enjoy: I pour my freshly made oat milk into a sealed glass jar and store it in the refrigerator. It's best used within 3 to 5 days. Remember to give it a good shake before each use!

How I Use It for Masala Chai

Making masala chai with this oat milk is a game-changer. I simply brew a strong, spiced black tea in a saucepan with ginger, cloves, and cardamom. Once the tea is at my desired strength, I pour in my chilled oat milk and warm it gently without letting it come to a rolling boil. It adds a wonderful creaminess without overpowering the spices, creating the perfect cup of chai.

Pro Tip!
For an extra boost of vitamins, I look for rolled oats that are fortified with B12, iron, and other vitamins. This is a simple and effective way to ensure I'm getting a little extra goodness in my daily routine, especially when my diet might be lacking.