Carob Tahini Last Sip

Tahini gives carob a slightly savory sesame note that makes this cup feel more rounded and less obviously sweet. The optional maple syrup can soften any bitterness in your tahini, but taste it first. Whisk the carob into a little cold milk before heating so it doesn't form dry clumps. The texture should be smooth and easy to sip. This is a simple evening latte with an earthy, toasted flavor and a finish that's quite different from cinnamon or vanilla milk.

Ingredients

• 8 oz Unsweetened oat milk
• 1 tsp Carob powder
• 1 tsp Tahini, stirred
• 1/2 tsp Maple syrup (optional)

Make it

1. Prepare the ingredients as listed. Any grain, root vegetable or chestnut listed as cooked must already be fully cooked and cooled.
2. Blend the cold oat milk with any fruit, nuts, seeds, nut paste or cooked ingredients until completely smooth. Whisk powders with a spoonful of milk first if needed.
3. Pour into a small saucepan and add the remaining ingredients. Warm gently for 3–4 minutes while whisking; do not boil. Remove any whole peel or ginger slices before serving.
4. Thin with a splash of water if needed and sip once comfortably warm.

Benefits

Carob with a useful milk choice

Choose fortified oat milk and the carob in this cup comes with a little calcium too, contributing to normal muscle function as well as bones and teeth. In this version, 1 tsp carob and 1 tsp tahini completes the pairing.

A warmer side of tahini

The oat milk and carob carries a savory sesame richness from tahini, giving you a fragrant warm drink to enjoy in place of an alcoholic nightcap.

Check the ingredient labels for nuts, peanuts, sesame and other allergens relevant to you.