The Art of the Chilled Brew: Mastering the Iced Oat Milk Latte at Home
When the temperature rises, coffee doesn’t have to take the back seat. Enter the iced oat milk latte: a cooler, plant-based twist on the classic that you can master in your own kitchen. It’s all about the harmony between the rich taste of espresso and the creamy texture of oat milk, chilled to perfection. Below, we’ll walk through the steps to craft this frothy indulgence, including a unique blending technique for that perfect foam, without watering down your creation.
The Foundation: Bean Selection
The journey to a sensational iced latte begins with the beans. A medium to dark roast is ideal, offering notes of chocolate or caramel that complement the sweetness of oat milk. Beans that are too light may be overpowered, while beans that are too dark might introduce an unwanted bitterness.
The Grind: Achieving Espresso Excellence
With beans in hand, the next step is grinding. For espresso, you want a fine, consistent grind that resembles table salt. This allows for optimal extraction — too coarse, and the water will flow through too quickly, too fine, and it may clog your machine. If you’re purchasing pre-ground coffee, ensure it’s specifically ground for espresso.
The Pull: Dialing in Your Espresso
Espresso is the potent coffee concentrate that forms the base of your latte. Generally, for a double shot, you’ll want about 18–20 grams of your finely ground coffee. The golden ratio for extraction is often debated, but a 1:2 coffee-to-water ratio is a solid starting point, adjusting based on taste.
The Ratio: Milk Matters
Now, for the oat milk. The ratio of espresso to oat milk can make or break your latte. A standard is 1 part espresso to 2 parts oat milk, but this can be tailored to how strong you prefer your coffee. Start with a 1:2 ratio and adjust as needed for future drinks. I personally go for a 1:1 ratio since I like it strong.
The Chill Factor: Beyond Ice
Traditional ice can dilute the bold espresso and creamy milk you’ve so carefully prepared. Enter the alternative — frozen whiskey stones. These chill your drink without watering it down, preserving every nuance of flavor. If you opt for ice, consider making coffee ice cubes with leftover espresso.
The Final Blend: Fusion for Foam
For the pièce de résistance, blend your espresso and oat milk. This isn’t just mixing; it’s an essential step that emulsifies the drink, creating a foamy texture that elevates your latte. Blend for a brief moment — just enough to aerate the mixture, then pour it over your chosen chilling medium.
Pour, Savor, and Enjoy
Gently pour your blended masterpiece over the frozen metal whiskey stones or ice, watching the layers of coffee and foam settle into a beautiful gradient. Take a moment to appreciate the artistry in your glass — then savor each sip, knowing you’ve crafted something truly special.
This chilled concoction of espresso and oat milk is more than just a drink — it’s a testament to your skill and creativity as a home barista. With each step refined to your personal taste, the perfect iced oat milk latte is not just made — it’s designed.
My Gear
Frozen whiskey stones (Amazon)
Breville Espresso Machine (Amazon) — I have an older model that is slightly larger, but this one should do and is also a good price.
Let me know how it turned out in the comments!
