Carob Cherry Book Club

Cherry adds a tart fruit contrast to the mellow roasted flavor of carob and oat milk. It’s a more unusual combination than vanilla or cinnamon, with the juice making the cup noticeably tangier. Keep the milk warm rather than boiling and add the cherry gradually; acidic juice can affect plant milk’s texture. Stir and drink fresh. The interesting part is the meeting of fruit and roast, rather than trying to make it taste like a sweet chocolate shake.

Ingredients

• 8 oz Unsweetened oat milk
• 1 tsp Carob powder
• 2 oz Tart cherry juice

Make it

1. Warm the milk gently in a small saucepan; do not boil.
2. Add the spices, flavoring, and any fruit. Whisk powders well. If using tea, steep for the packet’s recommended time and remove the bag.
3. Simmer gently for 2 minutes. Strain whole spices or fruit if you like, then pour into a mug.

Benefits

Carob with a useful milk choice

With fortified oat milk beneath the carob, the recipe can contribute calcium as well as a creamy texture. Calcium helps maintain bones and teeth.

Carob beside oat milk and cherry

Using 1 tsp of carob adds a gently sweet, roasted cocoa-like flavor to the warm oat milk and cherry, bringing aroma as well as taste to this combination.