Thursday, October 18, 2012

Hot Carob Drink

Carob comes from the seed pods of a locust tree that is common in the Mediterranean, Africa, and the Middle East. Rich in may nutrients and sometimes used as a natural sweetener, carob is considered a very healthy food. Because it is an excellent source of pectin, it's used to sooth tummy ailments. Although it doesn't really taste like chocolate, it is frequently used as a chocolate alternative. It's delicious in hot drinks, puddings, cookies, and pies. Some individuals who don't care for the sweet flavor of carob alone love it when it has a touch of coffee or coffee alternative (like Roma) added. Here's a simple carob recipe that I enjoy.

Hot Carob Drink

1 heaping tablespoon carob powder 
1/4 tsp cornstarch
6 to 8 oz water or milk of choice* 
vanilla to taste
stevia or other sweetener of choice

1. Mix the carob powder and cornstarch in the water until smooth.

2. Heat the ingredients, stirring occasionally, and serve with a little vanilla.

*I prefer the soy or coconut milk option for enhanced flavor.


  1. I just have not acquired a taste for carob. I have carob chips in my cupboard that are growing old. But hot chocolate, oh yummmm!

  2. I have a feeling that if we simply enjoyed the product for what it is instead of thinking of it as a substitute for something else, we'd be a lot happier. I'm intrigued that carob can help with tummy ailments so I'd like to learn to enjoy it.

  3. We had a close family friend, an "honorary Aunt", who always replaced chocolate in her baking with carob. I always thought it was quite good. I still have one of her handwritten recipes in my file, for Chocolate Floating Island Pudding, using carob powder. But I don't think I've ever tried carob in drink form. I'll have to give that a shot. We always drank Ovaltine.


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