From the kitchen
Camel Milk Espresso Overnight Oats
Coffee-forward overnight oats with camel milk, maple and cocoa nibs, designed for a dense creamy texture and a clean espresso finish.
By Aunesty Janssen · The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes
Ingredients
- 1 cup rolled oats
- 1 cup camel milk, plus more to loosen
- 1 tbsp instant espresso powder
- 2 tbsp pure maple syrup
- Pinch fine salt
- 1 tbsp cocoa nibs, to serve
Method
- Whisk the espresso powder with 2 tablespoons of the measured camel milk until completely dissolved.
- Add oats, remaining camel milk, maple syrup and salt to a jar or bowl; stir in the espresso mixture.
- Stir thoroughly, cover and refrigerate at least 6 hours or overnight.
- In the morning, stir from the bottom and taste the oats cold.
- For a looser texture, add camel milk 1 tablespoon at a time until spoonable.
- Divide into bowls or jars and add cocoa nibs only at service so they remain crisp.
Cook with confidence
Before you start
Espresso Strength
Dissolve espresso before assembly so bitter powder does not remain in pockets.
Texture
The one-to-one oat-to-milk ratio is deliberately dense; loosen after chilling if desired.
Variations
Vanilla, cinnamon, orange zest or a layer of camel-milk yogurt deepen the coffee profile without excessive sweetness.
Storage
Refrigerate up to 3 days and keep cocoa nibs separate until service.
Kitchen note
Espresso is a bold enough flavor to stand alongside camel milk's own subtle character rather than being muted by it, a good pairing principle to remember elsewhere in this book.
Culinary Library
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