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3 festive, crave-worthy coffee drinks to wow holiday guests

3 oat-milk drinks that impress every guest

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Sticky Toffee Irish Coffee
Oatly

A touch of holiday festiveness always pairs well with a warm, full-bodied coffee, but it’s not always easy to know where to start. When preparing for a group of guests with different dietary needs, oat milk is a safe, creamy ingredient that adds a mild, slightly sweet, and subtle oat flavor to drink concoctions. Rowena Roos, Global Head of FADE (Food & Drinks Experience) at Oatly, shares three of her favorite crave-worthy drinks that wow holiday guests every time.

Sticky Toffee Irish Coffee

Sticky Toffee Irish Coffee
Oatly

Roos recommends using 1/2 tsp of pumpkin spice mix if you don’t have any whole spices on hand. Additionally, Roos says using a dark roast coffee if adding whiskey to this drink can make for a nice, balanced flavor.

Ingredients

  • 50 ml, Whippable Creamy Oat
  • 20 g date syrup
  • 1 tsp whole spices (2 cloves,​ ½ broken cinnamon stick, and 3 black​ cardamom pods)
  • 2 g lapsang souchong tea
  • 20 grams medium-coarse ground coffee
  • 250 ml boiling water
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Tools needed: Electric or manual whisk, French press

Method

  1. Combine all ingredients except Oatly Whippable Creamy Oat in a French Press​.
  2. Stir well and steep for about 5 min​.
  3. Plunge the French Press and pour the liquid into a warm glass​.
  4. Lightly whip Oatly Whippable Creamy ​ Oat and layer on top of the hot coffee​.
  5. Optional: Add 25 ml Irish whiskey to the glass with the hot liquid for a boozy twist.

Yuzu White Chocolate Mocha

Yuzu white choc mocha
Oatly

No espresso machine? Brew up a double-strength French press or use a cold brew concentrate in place of a double espresso shot in this recipe. “If you’re hosting a big party, pre-mix your Yuzu, White Chocolate, and Coffee to take the stress off at go time,” Roos recommends.

Ingredients

  • 30 g vegan white chocolate chips (or 10-20 ml white chocolate syrup)
  • 1 tsp yuzu juice
  • Double espresso shot
  • 200 ml Oatly Barista Edition
  • Ice

Method

  1. Pull a double espresso over white chocolate chips (or syrup if using)​.
  2. Add yuzu juice and stir to melt the white chocolate​.
  3. Pour the mixture into a glass filled with ice​.
  4. Finish with Oatly Barista Edition​.

Salted ‘Egg’ Custard Latte

salted egg custard latte
Oatly

Roos says the egg custard latte can also be enjoyed beforehand and stored in the fridge to enjoy fast on demand. With any leftover custard, she recommends serving it with brownies for an enjoyable, tasty dessert.

Ingredients

  • 200 ml Oatly Barista Edition
  • Double espresso shot

To make the salted ‘egg’ custard:

  • 250 ml Oatly Barista Edition
  • 40 g pumpkin puree
  • 40 g sugar
  • 2.5 grams smoked salt
  • 0.5 grams kala namak
  • 7 grams cornstarch

Tools needed: Saucepan, whisk, whipped cream syphon, and canisters

Method

To prepare the salted ‘egg’ custard:

  1. Whisk the pumpkin puree, sugar, salt, and cornstarch together until smooth​.
  2. Whisk in the Oatly Barista Edition​ milk.
  3. Pour into a saucepan and heat, whisking constantly until thickened and bubbling.
  4. Remove from the heat, cover, and leave to cool​.

To prepare the drink:

  1. Add chilled salted ‘egg’ custard to a whipped cream syphon​.
  2. Dispense the gas canister into the syphon and shake well​.
  3. Add ice and Oatly Barista Edition to a glass​.
  4. Add the double espresso​ shot.
  5. Top with the aerated salted ‘egg’ custard from the whipped cream dispenser​.
Emily Caldwell
Emily Caldwell
Contributor
Emily is a Features Writer at The Manual, where she specializes in food, beverage, and travel content. She focuses on weaving…
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