Chilled to the bone thanks to the -35 C temps in Toronto? Warm up with this Hot Carob with Coconut Whipped Cream drink….. a fun twist to the traditional hot coco.
If you’re a chocolate lover who’s looking for an alternative that is lower in fat and caffeine-free, then carob is your new BFF. Carob has the same taste and mouth-feel as chocolate, but offers more advantages: it’s naturally sweet, high in fibre and calcium, and rich in vitamin D. So you can satisfy those chocolate cravings while building bone strength and improving your digestive tract, all at the same time. How can you beat that?
Carob is a legume that grows in the Mediterranean regions, and has been used since ancient times for consumption as well as medicinal purposes. Thanks to its anti-allergic, antibacterial, and antioxidant properties (among others), carob is effective at treating conditions such as colds, diarrhea, high cholesterol levels, and poor digestion. The carob pods are grounded into flour which is then sold to consumers as carob powder. Look for it in your local health food stores.
Not sure how you can use carob powder? Here are few ideas you can try:
• Use it for decoration: roll your energy balls in it, or sprinkle on top of cakes and cupcakes.
• Substitute cocoa powder with carob powder the next time you make brownies.
• Use carob chips instead of chocolate chips when baking cookies and muffins.
• Add it to your hot beverages like in the hot carob drink below.
Hot Carob with Coconut Whipped Cream
1 cup almond milk
2 tbsp carob powder
1 tsp raw organic honey
One 15 ounce can full-fat coconut milk
1. Heat the almond milk in a small sauce pan over medium-low heat, stirring occasionally.
2. When the milk is warm, slowly add in the carob powder as you stir (to prevent clumbs). Heat for another 30-60 seconds.
3. Remove from heat and let cool to a drinkable temperature; add the honey. Pour into your favourite mug and top with coconut whip cream.
For the coconut whipped cream (recipe courtesy of thekitn.com):
1. Place the can of coconut milk in the refrigerator and leave it there until well-chilled; I left mine in overnight.
2. Open the can of coconut milk. There will be a firm, waxy layer on top.
3. Scoop out this firm layer coconut cream that has solidified at the top of the can.
4. Stop as soon as you reach the water at the bottom of the can; don’t include anything but the solid cream. (You can use the water in smoothies, or just drink it straight.)
5. Place this cream in the bowl of a stand mixer, or a large bowl.
6. Turn your mixer or hand beaters to high speed, and whip the coconut cream for 3 to 5 minutes.
7. Whip until it becomes fluffy and light, with soft peaks. Mix in sugar or vanilla, if using.
How do you use carob powder in your recipes? I’d love to hear your ideas in the comment box so that I can give them a try too!