Carob Rose Night Garden

Carob has an earthy sweetness of its own, and rose water gives it an unexpected floral edge. Making a paste first keeps dry powder from floating on top. Add the rose water after heating so its aroma stays delicate. The result is more fragrant than an ordinary carob milk, with a light froth if you have a handheld frother. Keep the maple modest; the interest here comes from the pairing rather than a very sweet finish.

Ingredients

• 8 oz Unsweetened oat milk
• 1 tsp Carob powder
• 1/16 tsp Food-grade rose water
• 1/2 tsp Maple syrup

Make it

1. Whisk the carob into 2 tablespoons of the cold milk to make a smooth paste.
2. Add the remaining milk and warm gently for 3–4 minutes, whisking often.
3. Remove from the heat, stir in the rose water and maple syrup, then froth briefly with a handheld frother if desired.

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. In this version, 1 tsp carob and 1/16 tsp rose water completes the pairing.

Carob · a reason to linger

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