when we’re talking beverages, i pretty much stick exclusively to the following:

i don’t like soda really at all. i love a cold glass of chocolate milk, but it doesn’t always leave me feeling my best. i love fruit juice but not the watery, ghost-like versions of their former selves usually found in america’s grocery stores and restaurants. but i’ll never hesitate to order a mango or guava juice while out for ethiopian food. i think my ideal beverage is something non-carbonated, non-alcoholic, non-caffeinated, ice cold, fruity, and maybe a little bit creamy.

but those are pretty few and far between, wouldn’t you say?

i like those questionable japanese calpico drinks, but i’d probably have to drive two hours to find a store that sells them. a “pink drink” is often my starbucks order of choice but those aren’t really quite officially even on the menu, i don’t think

so here’s the start of something not entirely new.

oh. um.

a drinkable apple crisp.  a rumor most vicious about something most delicious.  a dish best served ice-cold. and fruity. and a little creamy.

i’m not sure just exactly how this came about. i vaguely recall one time watching an episode of “the best thing i ever ate” about some place that served a huge variety of flavored milks like gingerbread milk and i-don’t-know-what-else milk. and i think that idea stuck around. and i know what i said about a glass of chocolate milk. sometimes we just have to completely ignore our demons. (don’t try it at home).

but um, i’ve included two versions of the recipe. one made with a homemade quick-as-an-oatmeal oat milk for a little bit of extra apple crisp authenticity, and one made with real-deal non-non-dairy milk and a pat or two of butter for also a little bit of extra apple crispy authenticity but in a way that’s vaguely more likely to cause a heart attack or something. is this a good thing to say in a recipe introduction? is it true that nobody actually reads this part of food blogs? i sure don’t. does anything even matter anymore? probably not but all the more reason to treat yourself to a cold glass of your favorite dessert in liquid form.

right?

-kara

–

apple crisp oat milk

ingredients

for the oat milk (adapted from minimalist baker):

  • 1 cup rolled oats
  • 4 cups water

for the apple crisp syrup (adapted from that’s some good cookin):

  • 3 cups apple cider
  • 1/2 cup brown sugar
  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground ginger
  • 1/8 tsp ground cloves
  • 1/8 tsp ground allspice
  • 1/8 tsp ground nutmeg
  • a big pinch of salt
  • 3 tbsp butter (leave out to make vegan/dairy-free)

instructions

to make the oat milk:

  1. in a high-speed blender, combine the oats and water. cover with the lid as well as a towel for a little extra insurance. blend until the mixture is well combined, about 1 minute (making sure not to over-blend which could result in a slimy texture).
  2. strain the mixture through a fine-mesh sieve into a pitcher or jar. refrigerate until completely chilled. the milk will keep in the refrigerator for up to 5 days.

to make the apple crisp syrup:

  1. in a medium saucepan over medium-high heat, boil the apple cider until it has reduced to 1 cup. this will take quite some time, so be patient!!!
  2. meanwhile, in a medium bowl, whisk together the sugar, spices, and salt. once the cider has reduced, turn the heat to low and whisk the spice mixture into the reduction. add the butter, if using, and whisk until it has melted, then allow to simmer for 2 minutes, whisking constantly. remove from heat and allow to cool completely, then transfer to a jar and refrigerate. it will keep in the refrigerator for up to two weeks.

to make one serving of apple crisp milk:

  1. mix 4-6 tablespoons of apple crisp, depending on how sweet you like it, into 8 ounces of oat milk. serve cold or even over ice.

for a dairy-full variety:

  1. i think you know what to do. mix 4-6 tablespoons of apple crisp syrup into 8 ounces of cold milk. you got this.