Hazelnut Oat Creamer
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 30 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.