Yield
2 cups
Type
Vegan
Time
20 min
Level
Beginner
For the milk – 2 cups water – 2 tablespoons raw cashews – 2 tablespoons raw almonds – 1 tablespoons oats Steel-cut, Scottish or Rolled will work – 4 dates ,optional After the milk is made – 4 tablespoons cacao butter chopped – 1/2 vanilla bean split or 1 teaspoon vanilla extract – sweetener of choice ,to taste if not using dates
Soak the milk ingredients at least 8 hours. After it’s soaked, blend well. Strain the milk mixture through a fine mesh strainer to remove the sediment.
Add the cacao butter, vanilla (either scraped or extract) to the saucepan. If you didn’t use dates earlier, now is the time to add your sweetener.
Heat over medium heat whisking all the time. First the cocoa butter will melt and cover the top of the mixture like an oil slick. Don’t panic – this is supposed to happen.
Keep whisking and the oil will incorporate and the oats in the milk will begin to thicken ever so slightly.
Take it off the heat as soon as the oil droplets disappear, but still whisking a minute more. If it doesn’t thicken up enough put it back on the heat for another minute or so.
I’ve made this thick like a liquid truffle or French hot chocolate and I like it that way. It will continue to thicken, so err on the side of thinness.
Try adding in some expresso or coffee to make a vegan white mocha!
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