Here's what you'll need:
- 1/2 Cup of stevia powder
- 1/2 Cup of carob powder
- 1/4 teaspoon of salt
- 1 teaspoon of ground cinnamon (optional)
- 1 Tablespoon and 1 teaspoon of vanilla
- 1 1/4 Cups of water
- milk of some sort
A note about the stevia: Please, please read this before you go any further! For this recipe I used the bagged, granular stevia that's mixed with erythritol. If you're using the pure stevia powder or extract, you will have to adjust your recipe by adding the stevia to taste after you've made the reduction.
Here's what you do:
In a saucepan add the stevia, carob, salt, and cinnamon, if you're using it. Mix them thoroughly. Then add the water and whisk until the dry ingredients are completely dissolved. Add the vanilla and simmer over a low heat, stirring constantly until the mixture slightly thickens.
This makes roughly two cups of carob "syrup." That's a lot of carob for one mug of frothy goodness, right? Well, yeah. Here's the deal. Make the syrup now and you'll have it on hand the next time you want something like hot cocoa.
So here's how to prepare a cuppa warm carob:
Put two to three tablespoons of carob syrup in a saucepan and warm over low heat. Whisk in two cups of your favorite milky stuff. I use unsweetened plain soy milk. Yeah, yeah, I know what Lewis Black says about soy beans and titties. Let it get very warm without bringing it to a boil.
Voila! Ya got a cup of something toasty there, bubs!