Oat Milk… In Coffee?
There isn’t a day that goes by at the moment, it seems, where some kind of new trend emerges that gets coffee roasting companies all excited… we’ve had mushroom lattes, avocado coffee, coffee in carrots, rainbow coffee, unicorn coffee – the list is never-ending.
And now we have something else to add to this incredibly extensive list… oat milk in coffee! According to the Irish News, this is a very health-conscious option for those keen to focus on wellbeing at the moment, what with it being gluten-free, dairy-free and nut-free.
It’s made by blending steel-cut oats with some water and then separating the liquid out – and apparently, it’s incredibly tasty so well worth giving a go. And perhaps even more interestingly, it works well when it’s heated – unlike soya milk – so you can use it in lattes and it won’t split or curdle.
For those watching their weight or keen to reduce their cholesterol levels, oat milk might be the answer to their prayers. Emily Rollason, a nutritionist with Holland & Barrett, explained that this option is low in fat compared to almond milk and also has natural sugars called beta-glucans in it that could help lower cholesterol and protect heart health.
And for those really looking to go all out, you can even make it yourself without much bother. All you have to do is soak a cup of oats in three to four cups of water for at least 30 minutes (or overnight if you have the time), then drain the oats and wash them. Blend them with three or four cups of clean water, strain and keep in the fridge in a sealed container for up to five days. Simple!
Having different milks on offer is a must for coffee houses these days as customers know what they want and they expect businesses to provide it for them. If you want to keep your head above water, you’ve simply got to make sure your menu is accessible to all – even when it comes to something as seemingly simple and innocuous as milk.
These days, there are so many options where milk is concerned – and in fact milk allergies are one of the most common childhood food-related allergies around, so having choice available is a good idea. People can find cow’s milk hard to digest and others can be intolerant to milk protein, so do think about the kind of milk you’re putting on your shelves as it could be a deterrent to some.
A variety is wise – so stock up on lactose-free cow’s milk, a2 cow’s milk (good for those with lactose intolerance), goat’s milk, soy or soya milk (low in fat), almond milk (good for vegans and a good source of vitamin B12), coconut milk, hemp milk, rice milk and the rest, and see if it has an impact on your customer experiences.
If you want any further help or advice, get in touch with Lincoln & York today.