Thick Hot Carob is a delicious and caffeine-free alternative to hot chocolate! Lightly sweetened with a combination of honey and stevia, and made thicker with arrowroot.
Let’s Catch Up!
Well, hello there!
It’s been a hot minute, as the kids say.
Life has been chaotic over here, to say the least. We’ve had two birthdays (Jade and Natalie turned ten and eight, respectively), one pulled tooth (me…wah!), a Christmas pagaent, family visits, all along with a few extra money stressors and a new baby.
Not complainin’, just explainin’.
Mckaela has really been a great baby though, and the whole family has taken to her presence very well. She’s probably the best baby I’ve had, as far as disposition and sleep go, so that’s been such a blessing. It’s really amazing how different kids in the same family can be…I’ve just been in awe of that lately!
All my littles are home for Christmas break, so we’ve been making some fun treats together, not the least of which is today’s recipe.
How To Make Hot Carob
I’ve always been a sucker for carob, though it never ‘took off’ with the mainstream foodies.
Carob is often compared to chocolate, and while the two look similar, they really don’t taste much alike. Carob is naturally sweet, while cocoa is bitter.
Because carob is sweeter, it requires less added sweetener when used in treats.
I make this hot carob as an alternative to hot chocolate, and I have to tell you, I may like carob better! It’s a nice change, and it helps you avoid the stimulating buzz of cocoa. That can be something to consider if you crave hot chocolate at night, for instance.
I like my chocolate or hot carob nice and thick, and I accomplish that by adding in a slurry of arrowroot and water. It adds a little body and mouthfeel to the drink, making it much more luscious.
Carob is pretty cheap, so I hope you consider giving this yummy hot carob a go!
If you’re not into carob, try our Favorite Hot Chocolate!
Thick Hot Carob
- 2 cups milk of your choice
- 2 Tbsp carob powder
- dash sea salt
- 4 tsp honey
- 1 Tbsp arrowroot
- 1 Tbsp water
- 1/2 tsp vanilla extract
- dash cinnamon optional, but awesome!
- stevia, to taste
- Blend or whisk your milk, carob, salt, and honey.
- Pour mixture into a saucepan and heat until lightly steaming.
- In a small bowl, mix the arrowroot with the water until well combined.
- Add the arrowroot slurry into the saucepan.
- Continue stirring until the mixture is thickened.
- Once thickened, remove the pan from the heat and add in the cinnamon, vanilla, and stevia.
- Serve with marshmallows and whipped cream or as desired!
Be sure to follow step six and pull the pan off as soon as the mixture has thickened. If you continue to heat it, the thickness will ‘break’ and leave the mixture watery.
Give my Lower Sugar Marshmallows a try to compliment your hot carob!
Some of the items I use in this recipe include: