Carob Cozy Corner

Carob gives oat milk a mellow roasted flavor, while vanilla makes the aroma feel rounder. It’s different from dark cocoa: softer and less bitter, with its own natural sweetness. Stir the powder into a little liquid first to help avoid lumps, then warm the rest gently. You’re not trying to imitate an intensely chocolatey drink. Let the carob be the point, with vanilla adding a small familiar note in the background.

Ingredients

• 8 oz Unsweetened oat milk
• 1 tsp Carob powder
• 1/8 tsp Alcohol-free vanilla flavoring

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

A calcium-fortified oat milk adds a bone-and-teeth nutrient to the carob pairing. Check the carton when choosing your base; fortification varies.

Carob · a reason to linger

Warm carob with oat milk and vanilla and you get a gently sweet, roasted cocoa-like flavor in a cup made for small, comfortably warm sips.