What is vegan oatnog?

Vegan oatnog is a dairy-free version of eggnog made using oat milk instead of cream and eggs. MYOM Oatnog uses MYOM Oat Milk, maple syrup and warming spices to recreate the classic festive flavour.

Does oatnog taste like eggnog?

Yes. Oatnog has the same warming spices and creamy texture as traditional eggnog, but it is lighter and fully plant-based.

Can you make oatnog without alcohol?

Absolutely. MYOM Oatnog tastes delicious with or without alcohol and is suitable for the whole family.

What alcohol works best in vegan oatnog?

Rum, brandy, or vegan cream liqueurs such as Liquid Oats or Dirty Cow pair perfectly.

Cold Foams. Beautifully.

If your barista oat milk already foams hot, why doesn’t it work cold?

Iced lattes. Cold brew. Matcha. Layered drinks everywhere. A good cold foam sits on top of the drink instead of sinking in. Bright, creamy, holds its shape long enough to look like the photo on the menu board. If you’ve tried it at home before and ended up with a puddle, you’ve probably been using the wrong oat milk. Cold foam needs structure, and most plant milks don’t have it. MYOM Barista Oat does. Same pouch as your morning flat white. Made fresh. Squeeze, shake, froth, spoon. Done.

“One pouch. Made fresh. Foams either way.”

Taste. Cold foam, properly creamy.

Done well, cold foam is magic. It’s the part of the drink you taste first, before the espresso underneath comes through. Bright, clean, just sweet enough. Done badly, it’s a thin layer that disappears in two minutes. The difference is structure. Cold foam isn’t held up by sugar or by fat. It’s held up by protein. The more there is, the tighter the bubbles, the longer the foam stands. It’s why Starbucks built their original cold foam on non-fat milk. And it’s why MYOM Barista Oat works at fridge temperature the same way it works under a steam wand.

“Fresh-made milk just tastes cleaner. Cold foam shows it off.”

Why fresh-made oat milk tastes brighter on ice

Cold drinks are unforgiving. There’s no heat to round off the edges, no steam to soften an off note. Whatever’s in the milk is what you taste. Every MYOM Barista Oat you make is a fresh litre. You squeeze the pouch into a glass bottle, top up with cold water, give it a twenty-second shake, and you’ve got barista oat milk that’s been made for less than a minute. The flavour is clean and full. The texture is silky. The foam that comes off the frother is white and holds its shape. It’s the cold foam most people haven’t tried at home. Now you can.

Performance. Both foams from one pouch.

MYOM Barista Oat foams beautifully hot or cold, hot microfoam latte art and silky cold foam side by side in two glass bowls beside a MYOM pouch.

Temperature is everything.

Cold foam at home comes down to one rule before anything else. The oat milk has to be ice-cold.

At or below six degrees Celsius is the line. Straight from the fridge is fine. Warm or room-temperature plant milks won’t hold a foam, no matter how long you froth them. Cold milk takes air on slowly and traps it as small, tight bubbles. That’s the foam you want. If you’re only ever going to remember one thing about cold foam, remember the temperature.

Why MYOM Barista Oat does both.

It comes down to what’s in the pouch. Oats for body and that creamy, slightly sweet flavour. Fava bean protein for the structure that holds foam together at any temperature. A touch of cold-pressed rapeseed oil for silkiness and creamy texture. That’s the whole ingredient list. No dipotassium phosphate, no added gums, no thickeners. The protein is doing the work, and it does the same work at fridge temperature as it does under a steam wand. One pouch. Two foams. No second carton.

How much MYOM do you actually need?

Cold foam doesn’t need a full litre. 100ml of finished MYOM Barista Oat is the easily enough to crown one iced drink with a generous spoonable foam, and it doubles or triples cleanly when you’re pouring for friends. There are two easy ways to get to 100ml of MYOM, ready to froth:

Option A: Make the whole litre and chill it.

The simplest route. Squeeze a 130g MYOM Barista pouch into a clean 1L glass bottle (the gorgeous MYOM Barista glass bottle is built for this), top up with cold water as usual, shake, and chill in the fridge. When you want to froth, pour out 50 to 100ml of the icy-cold made-up milk and go. The rest of the litre is ready for tea, coffee, cereal or tomorrow.

Option B: Mix a smaller, fresh batch just for cold foam.

For 100ml of finished MYOM Barista Oat, squeeze roughly 15g of premix (about three teaspoons, or one level tablespoon) into 85ml of icy-cold filtered water. Stir or shake until smooth. Add a bit more premix for a creamier texture and a fuller taste.

100ml of finished oat milk = 15g of MYOM premix + 85ml of icy-cold water
200ml = 30g + 170ml
300ml = 45g + 255ml

Two ways to froth.

Handheld frother.

Pour the chilled MYOM Barista into a tall measuring cup or tumbler. Angle the frother whisk just under the surface for the first few seconds to pull air in. You’ll hear a gentle hiss. As the volume rises, plunge the whisk slowly down through the milk to break up the larger bubbles and bring the foam to glossy, stiff peaks. 20 to 30 seconds. The volume should roughly double.

Electric frother (jug-style, with a cold setting).

Pour the chilled MYOM Barista Oat into the jug. Add any syrup, matcha, or flavour at this point. Select the cold foam setting. Walk away for 60 seconds. Come back to glossy, ready-to-pour cold foam.

If you want to push the science: 15g of premix into 85ml of icy-cold water in a small blender on high for 30 seconds also gives a beautiful, spoonable cold foam. Works particularly well in small quantities.

Pro tip: rinse your jug, whisk and cup twice with hot water before frothing. Detergent residues are the silent killer of plant-milk foam. More on that in the Create the Perfect Foam blog.

Ten minutes in. Still holding.

Foam cold like a pro, freshly made MYOM Barista cold foam holding its shape in a tumbler beside the MYOM Barista pouch and multipack.

We poured a glass of MYOM Barista Oat cold foam, set a timer, and let it sit. At ten minutes, the foam was still cleanly peaked. Glossy. Untouched. The drink underneath barely warmer than when we poured it. A longer stability test is on the way: T=0, ten minutes, thirty minutes, sixty minutes. Thermometer, tripod, kitchen counter. We’ll share the results.

“Cold foam needs structure, not stabilisers.”

Why MYOM works where other oat milks don’t

Most carton oat milks are designed to sit on a shelf for months and still froth on demand. To get there, they need help. Acidity regulators like dipotassium phosphate, gums, stabilisers. It’s how the format works. MYOM is a different format. The pouch lives in your cupboard. Water goes in when you want a fresh litre. Because the milk is made the minute you use it, the recipe doesn’t need additives to survive the wait. It just needs to taste great and foam well. That’s the recipe we built. Less packaging. Less weight to ship. A fresh glass every time. A cleaner ingredient list, because the format allows for one.

More on why MYOM doesn’t need phosphate additives and what dipotassium phosphate is actually doing in your carton oat milk here: Oat Milk Without Dipotassium Phosphate.

Cold foam at home, made fresh. Five minutes, six steps.

1. Make up a fresh litre of MYOM Barista Oat.

Add 500ml of cold water to a clean glass bottle. Squeeze in one MYOM Barista pouch. Shake for twenty seconds. Top up with another 375ml. Shake again. You’ve got a litre of fresh barista oat milk.

Or, if you’re only making cold foam: 15g of MYOM premix mix (about three teaspoons, or one level tablespoon) into 85ml of icy-cold water gives you a 100ml batch, enough for one drink. Double for two, triple for three.

2. Froth for 20 to 30 seconds.

Handheld frother: angle the whisk near the surface to pull in air for the first few seconds, then plunge it slowly down through the milk to thicken the foam. Electric jug frother: cold foam setting, walk away. Either way, run until the foam goes from liquid to stiff, glossy peaks.

3. Spoon it over your iced drink.

Slowly, over the back of a spoon. The foam will sit on top in a clean layer. The look is half the point.

4. Customise. Or don’t.

Plain works beautifully. If you want to push it, add 10 to 20ml of syrup before frothing. A teaspoon of matcha. A shot of cold espresso. The foam holds the flavour without breaking down.

5. Chill what you’re going to froth. Below 6°C.

This is the rule. Ice-cold milk only. Fresh from the fridge is fine. Warm milk won’t foam, no matter what you do next.

Five iced drinks to pour this week.

MYOM Barista oat milk cold foam summer coffee drinks including iced latte, espresso tonic, matcha and cold brew

Five cold foam pours worth trying this summer. Each one is five minutes flat.

TRY THIS: Cold foam iced long black. Pour a double espresso over a glass full of ice. Top with 100ml of frothed MYOM Barista Oat cold foam. Bitter, cold, layered. The cleanest version of the drink. Full recipe →
TRY THIS: Vanilla cold foam iced latte. Add 15ml vanilla syrup to 100ml chilled MYOM Barista. Froth for 30 seconds. Spoon over a tall iced-latte made with cold MYOM Barista and a double shot. Full recipe →
TRY THIS: Espresso tonic with cold foam. 150ml of chilled tonic water over a glass of ice. Pour a double espresso slowly over the back of a spoon so it layers, dark on clear. Crown with 50ml of MYOM Barista cold foam. Three layers. Summer in a glass. Full recipe →
TRY THIS: Strawberry matcha cold foam. Muddle three strawberries with a teaspoon of sugar in the bottom of a tall glass. Add ice. Pour cold MYOM Barista over. Whisk 2g of matcha with 50ml of warm water, let it cool, pour it on. Crown with 100ml of MYOM Barista cold foam. Four layers. Pink, white, green, white. Full recipe →
TRY THIS: Pistachio cold brew. Pour cold brew over ice. Froth 100ml of chilled MYOM Barista with 15ml of pistachio syrup for 30 seconds. Spoon the cold foam on top. A pinch of crushed pistachios on the crown if you’ve got them. Tastes like the Dubai-chocolate drink everyone’s queuing for, made in your own kitchen. Full recipe →

The offer. £8 off the MYOM Barista bundle this summer.

To kick off iced-drink season, the Barista bundle is £8 off. Use code MYOMCOLDFOAM at checkout. Free 1L glass bottle worth £7.99 included. Free delivery. Offer runs until 31 July 2026.

MYOM 1L Barista Oat Everyday Bundle

For flat whites, iced lattes, cold foam, and anyone who wants one pouch to do all of it.

Was £18.99.
Now £10.99 with code MYOMCOLDFOAM.
Free 1L glass bottle (worth £7.99) included.
Free delivery.
You save £8. Around 42% off.

Shop the Barista Bundle: https://myom.shop/products/myom-1l-barista-oat-milk-everyday-bundle

£8 off the MYOM Barista Bundle. Code MYOMCOLDFOAM at checkout. Valid until 31 July 2026.

Posts anywhere in the UK in 1 to 3 days. Lives in your cupboard, not your fridge.

Frequently asked questions

What’s the best oat milk for cold foam at home?

The best oat milk for cold foam is one with enough protein structure to hold air at cold temperatures, and no need for shelf-stable additives that flatten texture. MYOM Barista Oat is made fresh from a pouch in 30 seconds, uses fava bean protein for structure, and contains no dipotassium phosphate, gums or thickeners. Chill below six degrees Celsius, froth 50 to 100ml for 20 to 30 seconds, and the foam holds glossy and peaked.

Can one MYOM Barista pouch really do hot foam and cold foam?

Yes. One MYOM Barista pouch makes a fresh litre of oat milk that foams both ways. For hot microfoam, steam to between 60 and 65 degrees Celsius with a steam wand. For cold foam, chill the milk below six degrees Celsius and froth with a handheld frother or electric jug frother for 20 to 30 seconds. The fava bean protein in the recipe holds the foam at either temperature, so no second product is needed.

How much MYOM Barista do I need to make cold foam?

Cold foam doesn’t need a full litre. 100ml of finished MYOM Barista Oat is the practical reference unit — one drink. To make 100ml, mix 15g of MYOM Barista premix (about two teaspoons) with 85ml of icy-cold water. Double for 200ml, triple for 300ml. The easier route is to make up a full litre in the MYOM glass bottle, chill it, and pour 50 to 100ml when you want cold foam.

What equipment do I need to make cold foam at home?

A handheld milk frother is the easiest and cheapest tool — £8 to £15, runs on batteries. Angle the whisk near the surface to pull in air, then plunge it down through the milk to thicken. An electric jug frother with a cold foam setting does the same job hands-free. A stick blender or small blender on high also works — 30 seconds gives a spoonable foam in small quantities.

Why is temperature so important for cold foam?

Cold milk traps air as small, tight bubbles that hold their shape. Warm or room-temperature plant milks don’t. Below six degrees Celsius is the line; straight from the fridge is fine. If you’re only going to remember one thing about cold foam, remember the temperature.

How long does MYOM Barista cold foam hold its shape?

In our kitchen test, the foam was still cleanly peaked at the ten-minute mark, with no collapse into the drink below. A longer four-point stability test (T=0, 10, 30, 60 minutes) is on the way. Foam life depends on temperature and your tool, but a properly chilled glass should stay glossy for the time it takes you to drink it.

Does MYOM Barista work for cold brew, iced matcha and iced lattes?

Yes to all three. MYOM Barista pours straight from the bottle into any iced drink, and the foam takes syrups, matcha or cold espresso without breaking down. There are five recipes in the section above to get you started.

How is MYOM Barista different from a carton oat milk?

MYOM Barista is a concentrated pouch you mix fresh at home with cold water and a quick shake. It makes a litre of fresh barista oat milk in 30 seconds, lives in your cupboard rather than your fridge, ships in a recyclable mono-material pouch instead of a multi-layer carton, and the ingredient list is short by design: oats, fava bean protein, cold-pressed rapeseed oil, salt, plus calcium and vitamins. No dipotassium phosphate, no gums, no added sugar. More on the additive question here: Oat Milk Without Dipotassium Phosphate.

Does cold foam need dipotassium phosphate?

No. Cold foam structure comes from protein, not from acidity regulators. Carton oat milks often use phosphate-based regulators because a shelf-stable carton format needs them to hold together over months of storage. MYOM Barista is mixed fresh, so the recipe doesn’t need them. Fava bean protein does the structural work for both hot and cold foam.

How do I use the MYOMCOLDFOAM discount code?

Add the MYOM 1L Barista Oat Everyday Bundle to your basket at myom.shop and enter MYOMCOLDFOAM at checkout. You save £8, bringing the bundle to £10.99. Free 1L glass bottle and free delivery included. Valid until 31 July 2026.

Same pouch. Hot or cold. Pour something better this week.

Cold foam is the small change that makes the drink. Glossy, creamy, sitting on top exactly where it should. The trick is starting with a milk that’s built for it, and a recipe that’s built for the way you actually drink coffee at home.

Get the pouch out of the cupboard. Make up a fresh litre. Froth half of it cold. Pour something better this week.