Malted Oat Drink

Malted Oat Milk. Photography: Dawn Langley

This malted oat milk, served warm, is the perfect mellow and soothing afternoon or bedtime drink to cosy up with. It’s my version of Horlicks.

Mesquite sometimes goes by the name of Peruvian carob. It has a malty taste and is different to its cousin, Mediterranean carob, which is dark and more caramel-like. Barley malt extract provides a little sweetness however, it contains a little gluten so if you are looking to avoid gluten, you may choose to use agave, honey or maple syrup to sweeten the drink - if you think it needs it. Barley Malt Extract is thick and sticky, a bit like molasses, so you will need to whisk it well to ensure it is well dispersed.

INGREDIENTS

Serves 1

220ml oat milk
½ teaspoon barley malt syrup (or sweetener of choice)
½ teaspoon mesquite

METHOD

In a saucepan, whisk the sweetener and mesquite into the oat milk until it has dissolved. Warm it a little until it’s just warm to the touch. Then pour into a warmed mug.

Chef Note: I find this drink even more cosy-making if I warm the mug first. I pour boiling water into the mug and allow it stand whilst I make the malted oat milk. I then pour the boiled water back in the kettle and use the warmed mug for my oat milk.