Carob Milk Recipe
Last weekend it snowed in Istanbul and the trees started to bloom in Madrid. We had a wonderful winter in Madrid this year. Wonderful winter means sunny days for me by the way:) I'm not trying to show off, I just want to share my happiness about the weather. I'm enjoying the sun but my hearth is still with people living in cold places.
Carob flour is a great sweetener for sugar-free recipes for me. Because I like the taste of it so much. But some people don't like it this much. It is a high possibility for a food eaten after 30s. But sometimes those who don't like it have a hard time accepting it. They think if they don't like it the other people also should not like it also. They say that it's tasteless or even disgusting. I already know it's taste and I love it, what are you trying to convince me to?
The dishes made of carob flour or similar food looks great and just looking the photos you may think you will love it. But it's not guaranteed. You may not like. If you taste it thinking you will love it and if you don't like it, you will be very disappointed. If you don't have any expectations, you won't be disappointed. If you like it, you will add a new taste, a new alternative to your life.
As for the recipe, I like to prepare hot drinks such as hot chocolate not just as a drink but as a kind of dessert. So I used cornstarch to get a good consistency in this recipe. If you do not want to use cornstarch, you can remove the cornstarch from the recipe by resignating the consistency. But flour, corn flour, breadcrumbs, rice flour, etc. would not be ok to use instead of cornstarch.
In order to increase the sweetness of the drink I added two tablespoons of molasses. If the sweetness of the carob is enough for you, you may not add molasses.
I used cocoa powder to strengthen the color. It doesn't affect the taste. The taste and smell of carob is dominant in the recipe.
Enjoy the recipe...
- 500 ml milk,
- 2 tablespoons carob flour / powder,
- 1 teaspoon cornstarch,
- 1 teaspoon of cocoa powder,
- 2 tablespoons molasses.
- Whisk milk, carob flour, cornstarch and cocoa into a saucepan and whisk until the lumps are gone,
- Cook in low heat until set,
- Remove from heat,
- Add into the molasses and mix well.