All you need to make a vegan hot coco carob is carob powder to substitute for chocolate powder and coconut milk for a delicious, dairy-free version. Everyone loves an old-fashioned hot chocolate. On a cold night, a mug of steaming, creamy coconut milk drink is perfect comfort.
To infuse flavor, crush 2 cardamom pods (or powder them in a coffee blender) and add them to boiling water for 2 minutes to release their essence. The fragrance is wonderful.
If you cannot resist cream on your hot chocolate, use coconut cream – it is healthy and incredibly satisfying. To make the coconut milk cream, refrigerate a can of coconut milk for one hour; the fat will separate and form a thick cream on top. Place a dollop of this coconut cream on your hot chocolate drink.
The Carob tree has a long history in the Middle East, where its pods and beans have been used as food for centuries. Carob is high in tannins, which help fight toxins in the digestive tract and keep harmful bacteria at bay. The tannins have a drying effect that aids in treating diarrhea.
Hot Coco Carob
It's quick, easy, and delicious!
Ingredients
- 2 cardamom pods with seeds, powdered
- 2 tablespoons carob powder
- 4 tablespoons coconut sugar
- 1 can coconut milk
- 2 dollops coconut milk cream
Instructions
In a saucepan, bring water to a boil along with the powdered cardamom seeds to infuse their flavor.
Stir in the carob powder until well combined, then add the coconut sugar and mix until the sugar completely dissolves.
Pour in the coconut milk, stir well, and distribute the mixture evenly into four cups.
Top each cup with a dollop of coconut milk cream and serve with your favorite cookie.
Nutrition
-
181.8 Calories
-
21.0g Carbohydrates
-
0.0mg Cholesterol
-
11.4g Fat
-
1.0g Fiber
-
1.8g Protein
-
40.0mg Sodium
-
0.0g Trans fat
Notes
To make the coconut cream, refrigerate the can of coconut milk for 1 hour before starting the recipe. Once sufficiently chilled, a thick cream will form on top. Scoop out this cream and proceed with the recipe.
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