The Mexican spice option that I included with this recipe is subtle and warming. If you want a bigger spice hit, double the cinnamon and add both ginger and cloves.
Place all of the ingredients in your blender, and blend for about 30 seconds.
Pour the carob milk into a saucepan and heat over medium-low heat until hot, but not boiling. For a richer, sweeter drink, you can simmer the carob milk for a few minutes.
Divide the warm carob milk between two mugs and serve.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/warm-spiced-carob-milk