Carob Orange Armchair

Orange peel adds fragrance to carob and oat milk without the acidity of orange juice. The citrus oils give the roasted flavor a brighter edge, while the milk keeps everything soft. Mix the carob smoothly before warming, then let a small piece of peel infuse briefly. Remove it when the orange is noticeable. Too much pith can bring unwanted bitterness, which is different from the gentle roasted character you’re trying to enjoy.

Ingredients

• 8 oz Unsweetened oat milk
• 1 tsp Carob powder
• 1 strip Orange peel

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

There’s room for a useful choice beneath the carob: use calcium-fortified oat milk to add a mineral your muscles and nerves need.

The orange peel detail

Here orange peel supplies a fragrant orange-oil note, with oat milk and carob turning that familiar ingredient into a different kind of warm cup.