I might be revealing a bit too much about what generation I'm in when I confess: I adore oat milk. Or "milk," I should say. It took me—like the rest of the tristate area—by storm, when it arrived in New York City a few years back. And then things took a turn when an Oatly shortage befell the city earlier this year. I had to take matters into my own hands. <br /> <br />After much testing, this is the recipe I have found best strikes the balance of exceedingly creamy, and minimally fussy. I should note, though, that I was able to produce oat milk with a wide variety of oat types, across many different lengths of soaking period (including none at all). In other words, use what you have on hand, and don't fret too much. Cut some of the water or soak for longer if you'd like it even creamier—or thin to your heart's desire with more liquid.

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