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Hazelnut Oat Creamer

Lilly Tryon TeaChef Level 3

This hazelnut oat milk creamer is super creamy and froths well, too. Try it in chai or chocolate-flavored teas for a real treat.

30 m 24


  • 2 tsps Honeybush Hazelnut tea
  • 2 cups boiling water
  • 1 cup rolled oats, uncooked
  • 2 Tbsp maple syrup
  • 2 tsp vanilla extract
  • 1/8 tsp almond extract
  • Pinch of salt


Steep tea in water for 5 minutes, then strain and cool to room temperature.

Combine tea and rolled oats in a high-speed blender, and blend for 20 seconds. (Important--use a timer and don't over blend.)

Filter the mixture through a fine-mesh sieve or nut milk bag.

Return mixture to blender and add remaining ingredients. Blend briefly.

Use immediately or transfer to a jar and store in the fridge for up to 5 days.

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