Barista milk

For the perfect cappuccino

I haven’t had coffee for most of my life because I’ve never tolerated it well. But I’ve always loved its smell and taste – it’s just so good! A few years ago, as part of my training as a health coach, I did an intestinal cure to try out for myself what I would recommend to other people in the future. This cure was so good for me that I was able to drink coffee again afterwards without getting a stomach ache. Now I drink a cup of coffee a day. I’m pretty picky about that one cup. It’s similar to me eating sweets. I don’t eat much of that either, but what little I have has to be really good, otherwise I’d rather don’t eat it at all.

I first had to develop my ability for making coffee, because I simply didn’t have any experience with it. At home we started many attempts to prepare a good coffee, but I was never really satisfied. At some point I bought an Italian coffee machine and a coffee grinder. The joy and excitement were great, but the disappointment after the first cup of coffee was all the greater. It tasted sour, bitter and burnt. Many attempts later, with the coffee machine completely disassembled and reassembled twice, 5 types of coffee beans, pondering for a long time how to press the coffee powder so that it corresponds to 20 kg of pressure, preheating the cup, measuring the coffee output with an electric timer (yes, I know, don’t say anything!), I was pretty happy with the result. Next up was the milk, because I don’t really enjoy coffee without milk. Almond milk tasted the best of all the milks I bought. But it was a little too watery for me. Oat milk has too much flavor of its own for my taste. I actually wished for a milk that tasted more neutral, was a bit thicker and had a bit more fat content.

So I thought about a barista milk that I can make myself. In order to achieve a balanced taste, I wanted to make the milk from different ingredients so that the flavors neutralize each other. So I mixed a larger proportion of water-soaked raw almonds with some gluten-free rolled oats and grated coconut. Pureed with water in a blender and filtered through a nut milk bag (or cheesecloth), the result is a delicious plant-based barista milk that does not contain any additives, such as oil, and can still be foamed. The secret of milk froth is to froth the milk with the hand frother when it is lukewarm and keep going until it is hot. Do not let it boil, but remove it from the stove first, otherwise the water will separate from the fat and the milk will flake.

For the last two weeks I have been preparing a new barista milk for us every 3 days. Apart from the fact that you have to remember to soak the almonds beforehand, it is very quick and easy to make. Since it only stays fresh for about three days, it must also be used up during this time. I have the feeling that I can tolerate my coffee even better since then. By the way, I also drink my Earl Gray with a sip of foamed barista milk and I really like this combination too.


What bothers not only me, but also some of you regularly when making plant-based milk: there are so many leftovers. What to do with the leftovers of such good ingredients as nuts, oats and coconut? I process them into a kind of fresh grain porridge. To do this, I mix the well-squeezed remains of this barista milk with 4 tablespoons of chia seeds, 80 g of oatmeal, 1/4 teaspoon of salt, 1.5 tablespoons of raisins and 500 ml of water and leave the mixture, tightly closed, in the refrigerator for at least 4 hours. This makes about 4 servings. Mix with some yoghurt and grated apple per serving and serve with fruit and a pinch of cinnamon for breakfast.

And now my question for you: Do you like to drink coffee? And if so, how do you like your coffee best? I look forward to your comment below!



Servings 1 liter
Cook Time 5 minutes
soaking time 8 hours
Print Recipe


  • 120 g unshelled almonds
  • 1 pinch salt
  • 2 tbsp rolled oats gluten free if necesssary
  • 2 tbsp grated coconut
  • 1 liter water


  • 1 blender
  • 1 nut milk bag


  • Place the almonds in a jar, cover with water and add a pinch of salt. Place in the fridge and leave overnight.
  • The next morning, put the almonds in a sieve and wash them with clear water. Puree in the blender with rolled oats, coconut flakes and water for about 2 minutes.
  • Strain through a nut milk bag (or cheesecloth) and store in a jar in the fridge. Consume within 3 days.


To prepare a cappucino, heat the barista milk in a pot on the stove and froth it with the hand frother until it is hot. Be sure to remove from the heat before cooking, otherwise the milk will flake. Enjoy with a freshly brewed coffee in a pretty mug.
Wellcuisine Stefanie Reeb

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