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.
I love jasmine tea. It is a type of tea that has been infused with the scent of jasmine blossoms. Generally, it is a green tea, although sometimes makers will use white or black tea. Teas can be scented by many fragrances, but jasmine is the most common. Jasmine tea is subtly sweet and highly fragrant. Sipping on a cup of jasmine green tea that's had a touch of sweetener added to it is like a Calgon, "take me away moment" for me! I love the subtle, gentle fragrance and flavor of jasmine tea.
Sometimes it is fun and interesting to kick things up a notch though. I think that the taste buds tolerate a few stronger flavors during the autumn and winter months. Jasmine tea can be mixed with spices and milks to create a still delicate and soothing tea, yet one enhanced with a touch more flavor.
Here's a recipe for Jasmine Chai that I think you'll enjoy ~
2 cups pure water
3 whole cloves
1 cinnamon stick
1/4 tsp. ginger, ground
1/2 cup milk of choice*
2 tsp. jasmine tea
sweetener of choice
Bring the water to a boil. Add the cloves, cinnamon, and ginger. Cover and simmer on medium heat for 10 minutes. Remove from heat and add tea. Steep for 3 - 4 minutes. Decant. Then, add milk and return to stove top, bringing mixture to a gentle simmer**. Sweeten to taste with your favorite sweetener.
Honey or stevia are delightful in this chai.
*Coconut milk is a great choice for this recipe!
**If you are a tea purist, you won't want to reheat the tea after decanting. Instead, you can warm the milk separately and then add it to the decanted chai blend. This is my preferred method.
