Login

Oat milk gives coffee a creamy boost

Photo by Cynthia Hochswender

Yesterday, I noted the rich, thick foam and exceptionally beautiful leaf design that Lucas, the barista and manager at Provisions at The White Hart inn, had made for my friend Cybele’s latte.

“It’s oat milk,” they both told me.

I generally shun non-milk products because they look watery and I’m afraid I won’t like the taste (I’m not the adventurous eater that some people think I am). This oat milk thing is clearly in a different category.

“It tastes good,” Cybele promised.

Full text available to premium subscribers only. Log in or Create an account.

Once you've created an account, you will be given a free 30-day subscription to the site where you can view all content unrestricted. After 30 days, you can extend your account by purchasing a subscription.

If you are already a print subscriber, click here to give us your contact information, and we will confirm your active subscription and give you a password to access the website.