Chicory Clock-Off

Roasted chicory gives oat milk a coffee-like bitterness and a deep toasted aroma. It’s a different direction from the fruit and floral cups, with the milk’s mild sweetness helping soften the roast. Prepare the chicory as directed and strain if needed before combining. Warm the milk gently rather than boiling it. The result should feel rounded but still recognizably roasted, appealing to someone who enjoys that darker flavor more than a sweet evening treat.

Ingredients

• 8 oz Unsweetened oat milk
• 1 tsp Roasted chicory

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

Chicory with a useful milk choice

The chicory supplies a roasted, slightly bitter flavor; a calcium-fortified oat milk can bring something useful of its own for bones and teeth.

Chicory beside oat milk

Using 1 tsp of chicory adds a roasted, slightly bitter flavor to the warm oat milk, bringing aroma as well as taste to this combination.