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Chocolaty Carob Latte

Chocolaty Carob Latte

My first love was chocolate.

Chocolate bars, chocolate ice cream, chocolate cake, chocolate everything. When I was a kid, I even drank copious amounts of hot chocolate to soothe a sore throat! Experimenting with vegan, dairy-free and sugar-free diets led me to search for a chocolate alternative I would love as much as the milk chocolate I grew up with.

And oh my gosh, do I ever love carob. Made from the pods off a carob tree, it is naturally sweet and rich, making it a great option for sugar-free and dairy-free diets. Carob behaves similarly to chocolate, melting to a creamy, velvety smooth consistency (use a lower heat!) and has the added benefits of being caffeine-free and high in fibre. I actually like carob chips in baking more than I like chocolate chips!

My favourite way to use carob is to whisk it into a healthier version of a hot chocolate. Being lactose-intolerant, it was impossible for me to enjoy a cup of hot chocolate after skating or taking in a winter market. Even when made with water, most grocery-store hot chocolate mixes have milk ingredients. But now, I have an option so I can partake in hot chocolate season and not be left out. I add in a shot of espresso or coffee if I need a little boost too.

From my heart to yours, here’s the recipe to my latest love…

Chocolaty Carob Latte

  • 1 ½ cups unsweetened almond milk
  • 2 tbsp. carob powder
  • ½ tsp. vanilla
  • Dash of cinnamon
  • Optional: a shot of espresso or ¼ cup brewed coffee

Heat almond milk in a small saucepan on medium heat, frequently whisking to prevent the milk from burning. Add carob powder to warm milk and whisk until powder dissolves. Remove from heat and stir in vanilla, cinnamon and espresso/coffee. Pour into your favourite big mug and enjoy!

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