I’m making a prediction. This sweet, nourishing, warm spiced carob milk recipe is going to gain steam this winter. Golden milk took off in the cooler months of 2015. It’s basically turmeric (and sometimes other spices) added to milk beverage for an immune-boosting hot drink. But this year, I think a lot of us are craving more comfort while still staying within nutritious boundaries.
This warm spiced carob milk post is sponsored by Silk, but the opinions, recipe and photos are all mine. I do purchase Silk Unsweetened Almond Milk Beverage regularly on my own, but I’m signed up for the Silk e-Newsletter since they regularly send out printable coupons!
Warm dairy-free carob milk delivers with a slight earthy flavor that’s naturally sweeter than cocoa, and oh-so nourishing. Unlike chocolate, carob contains no caffeine or theobromine, two stimulants that can be problematic for many people. It’s also rich in minerals, like dairy-free calcium, and in dietary fiber.
But in terms of taste, don’t insult carob by calling it a “chocolate substitute”. Carob has it’s own malted vibe that pairs beautifully with nourishing winter flavors, like maple syrup, cinnamon and ginger. I actually prefer “hot carob” to hot cocoa, especially when made with unsweetened almond milk. The subtle nutty goodness really enhances the natural richness of this warm carob milk. That said, if you don’t eat nuts, soymilk or your milk beverage of choice will also work nicely in this recipe.
Special Diet Notes: Warm Spiced Carob Milk
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, peanut-free, soy-free, vegan, plant-based, vegetarian, and optionally paleo.
- 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.