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Post by Yoris on Aug 10, 2018 1:38:34 GMT -7
So, when I was just a lad, we had a great supply of carob. Little did I know, it wasn't normal carob. It wasn't bitter—kind of chalky, yes, but bitter, no. Then one day as an adult, I got a large bag of carob from nuts.com. I discovered that it was a much darker color, and that it was bitter. I just didn't get it. Then, one day, I discovered that our carob was mixed with powdered milk. I've been trying that mixture lately, and I've discovered that (with instant powdered milk) if you fill about half the glass with instant powdered milk and add a good supply of carob on top of it, and then mix it dry, and then add water (and mix as you do) to fill the rest, and then let it sit for a minute to enjoy thereafter, it tastes great, and it's so much less bitter than the same amount of carob without powdered milk! You'd think that recipe wouldn't produce a liquid, but the non-instant powdered milk is somehow required in very large amounts to taste like much, and it somehow still ends up being liquid. Don't ask me how. [HASH]instantpowderedmilk [HASH]powderedmilk [HASH]milk [HASH]beverage [HASH]recipe [HASH]secret
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