Now the evenings are drawing in, warming foods are even more tempting. Sometimes I really yearn for a warm milky Ovaltine or Horlicks type drink. Reassuring and slightly old fashioned, the malty sweetness of these dairy drinks can be easily recreated by making a raw malted oat milk.
To make a malted oat milk, first start by making a plain oat milk. Plain oat milk is a comforting alterative to a nut or coconut milk and easy to whizz up, even if you don’t have a high speed blender.
Mesquite is another name for Peruvian carob. It looks similar to the Mediterranean carob when growing although is lighter in colour and more malty in taste. Mesquite comes in powder form is also a good blood sugar stabiliser so it’s an ideal addition if you would like to keep hunger pangs at bay.
- 1 ½ cups plain oat milk
- 1 tbsp agave or honey
- 1 tsp mesquite (Peruvian Carob - Raw Living)
- A pinch of salt
- In a blender or using a hand held blender, whizz together all of the ingredients until smooth.
- Warm in a saucepan until hand hot and served in a warmed mug.