Golden oat milk successes and failures

If there’s one thing I learned from this year’s annual trip to Chicago, it’s this: golden milk isn’t for your health. It’s for dessert.

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Should you ever find yourself at Mini Mott when golden milk soft serve is on the menu, I expect you will come to the same conclusion.

I went home thinking I wanted to make vegan golden milk panna cotta both because I am very obsessed with Oatly oat milk and because I am learning to use agar agar, aka vegan gelatin. The oat milk golden milk? Success x 100. Oat milk panna cotta with agar agar? A texture in the bizarre no man’s land somewhere between panna cotta and jelly candies. Not creamy. Not good. Many more recipe tests to come. Probably more fails. I do the recipe fails so you don’t have to. It’s my self-described job.

Anyway, there is one big secret to golden milk and it has nothing to do with toxins and everything to do with time. You’ve probably had this problem with ginger already: you added a ton of it and somehow whatever you were cooking didn’t taste like ginger. That’s because ginger takes about 8 hours to really release it’s peak, blazing flavor. So the secret to golden milk is to let it sit overnight before straining. Thanks for coming to my TED talk.

Golden Oat Milk
-makes 4 six ounce cups

3 cups Oatly
5 green cardamom pods
2 small cinnamon sticks
12 white peppercorns
1.5 teaspoons ground turmeric
30g thinly sliced ginger (about 2”)
sweetener to taste

1. Give the cardamom pods, cinnamon sticks and peppercorns a quick smash with a mortar and pestle. They don’t need to be ground up, only broken into pieces to release their oils.
2. Heat up everything in a pot with your oat milk until it’s simmering. Stir frequently. Oat milk will double in size if it comes to a boil, so watch it!
3. Pour everything into a jar and let it sit overnight, then strain. Sweeten to taste when you reheat or shake over ice.