Introduction: Vegan Latte

About: Open workshop for students, hobbyists, startups and professionals in industry and academia

How to make tasty cereal grain drinks that are creamy & foamy for your latte, hot chocolate or other favorite drinks.

We went through and documented a lot of experiments and research to back this up, such that you can be inspired, learn, remix and polish this recipe into new wunderfull tasty gems.


...Documentation and more info on our website

Step 1: Equipment & Ingredients

Lists should be included of parts/materials/ingredients/tools used, with links to sources as needed, as well as links to references.


  • Blender or wet-milling machine
  • Filter cloth, fine sieve or clean dish towel
  • Jars and lids
  • Thermometer
  • Spoons and other standard kitchen utensils
  • Pot and stove. ( alternatively a Sous-vide )


  • Dehulled cereals grains, approx 100g pr. L of final drink.
    You can use wheat, barley or oat. Preferably bought to sprout or plant. We had best success with wheat grains.
  • Water
  • Vegetable oil (corn, soy, rape-seed) 15-30 g/L
  • Sea salt approx 5-10g/L

Step 2: Sprout the Grains

Sprout the grains.

  1. Rinse the grains. (100g/L)
  2. Soak the grains in water 8h, drain and make them rest for 8h. Soak again for 8h.
  3. Sprout the grains in a drained and aerated container. A jar with holes in the lid is fine.
  4. Rinse twice a day.
  5. The sprouting is done when the length of the sprout (not the root) is approx 3/4 of the grain. Normally 2-4 days.

Dry or roast the grains is you want a malt/caramel taste, if not, then use them as they are.

Step 3: Mill or Blend the Grains

Use a table size wetmilling machine or a blender to make the milk. Only add a little water in the start to make a thick slurry, and add all the water in the end.

A wetmilling machine split the grains into a lot finer particles than a blender.

Step 4: Filter the Liquid

Use a cloth or a fine sieve to filter away the large parts of the oats that was not grinded up.

Optional, if you don't mind the larger more fibrous particles being left in your drink, and the fact that they will precipitate when it's left for a bit of time, then don't bother.

note: we tried with a coffee filter but that was to fine.

Step 5: Pasteurization and Homogenization

Heated the drink to approx 80°C. Keep that temperature for 1 min, while blending with a subversive blender.

This will make the consistency more smooth and prolong the shelf life of the drink.

We both used a sous vide, a normal pot directly or a water bath. It doesn't really matter as long as you monitor the temperature. If you heat too much or too long the drink might coagulate, thus it starts lumping together and precipitates at the bottom of the jar. The faster you can heat the liquid up, and cool it down again the better.

Step 6: Enjoy - and References

Enjoy the vegetable drink in your coffee, hot chokolade, chai, ice-cream or other drinks.

If you experiment with the roasting of the sprouted grain you can get a lot of different roast and karamel tastes into the drink.

We made a lot of experimentation, research and patent reading to make this recipe as good, simple and cheap as possible. The aim was to demystify vegetable drinks and to inspire other to continue making great tasteful vegetable drinks.

You can find the documentation here:

You can follow our work on our website or on facebook

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