Carob powder was on sale last week, and I have come to the conclusion that I am infatuated with it. A few years ago, when I first tried carob, I wrote it off as being cocoa’s sad cousin that tasted a bit like dirty socks. Luckily, I’ve reformed my opinion! This drink is really delicious, and a nice alternative to hot cocoa. I think it would be even better with melted carob, though I’ve yet to get my hands on carob chips.
Hot Carob Drink for One (I feel like you should be able to call this a hot carob, like hot cocoa, but that just sounds strange….)
-1 1/4 c. non-dairy milk
-1/2 tsp. vanilla extract
-1 1/2 – 2 tbsp. carob powder
-1/2 – 1 tbsp. maple syrup
-pinch/sprinkle of cinnamon
Blend all ingredients in a blender (this gets all the lumps out, and makes it frothy!), and then heat and serve! Yum! 
-Eve
7 comments
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January 22, 2011 at 8:57 am
stephanie a.
This sounds yummy as I haven’t had a taste for chocolate lately but I always love a warm comfort drink. I wonder what the magnesium content is in carob (ie. is it a good nutritional replacement for cacao).
January 25, 2011 at 11:37 am
Monex
Carob is native to the eastern Mediterranean probably the Middle East where it has been in cultivation for at least 4000 years. Spaniards carried carob to Mexico and South America and the British took carob to South Africa India and Australia. Records show that carob was intentionally introduced into the United States in 1854 and the first seedlings were apparently planted in California in 1873.
October 19, 2011 at 5:31 pm
zazazu
Just made this… VERY tasty!!
February 6, 2012 at 7:52 pm
mali
carob has three times the calcium content of cacao
February 12, 2012 at 2:19 pm
Amber
I love carob too. I like a hot drink in the evening that won’t make it difficult for me to sleep later on! Enter the carob powder. Sometimes in the morning I make a brew of carob, cocoa and matcha to start my day. The taste takes some adjusting to… but I’m hooked;)
ps, watch out for nasty hydrogenated oils in some carob chips!!
Peace.
May 17, 2012 at 5:28 pm
Debi
How do you heat it up without it getting lumpy. Mine almost cooked……of course I microwaved it…..on the stove maybe?? Other than the chunkies, it was super delicious and carob is my dessert flavor of choice because I’m deathly allergic to all forms of chocolate.
October 8, 2012 at 12:12 pm
Stephanie M.
Seems like adding a tbsp of coconut oil might do the same as using carob chips–add a little fat to carry the flavor–especially if the nut milk you’re using is low-fat. I’m looking forward to trying this! I’ll do my own nut milk–probably macadamia/cashew–as a base. It looks like carob has a helpful amount of magnesium, which is a concern of mine, too, stephanie a!