HOT COCOA OR CAROB DRINK
I use the carob option because cocoa and dark chocolate
give me migraines. This drink tastes so similar to what I remember hot
chocolate to be like, so I don’t feel deprived.
The gelatin is added for more body and for the fantastic benefits of
adding gelatin to the diet. Gelatin can also reverse some skin damage apparently.
1 cup almond
milk (250 mL)
11/2 tsp cocoa,
OR (7 mL)
carob powder*
1 tsp unflavored gelatin (5 mL)
Liquid sweetener, to taste
1 tbsp whipping cream (15 mL)
Whipped Cream (optional)
Cinnamon sprinkle (optional)
In
blender, combine almond milk, carob powder, OR cocoa and gelatin; blend
well. Pour into coffee cup and nuke 1
minute on high power. Stir in whipping
cream and nuke another 30 seconds. Stir
in liquid sweetener, to taste, if desired.
Top with whipped cream and a sprinkle of cinnamon for a special
occasion. Otherwise, I normally skip the
whipped cream and cinnamon, but the times I have had it, it felt like I was
having a rich dessert!
Helpful Hints: *Bob’s Red Mill® Toasted Carob powder is my favorite for this drink. It tastes so much like cocoa. I’m not sure
how they do it. There is another called Chatfield’s® but I preferred it in baking and if given a choice, I would
also choose the former brand for baking as well. For the special occasion whipped cream and
cinnamon option, I use a heavy beer glass (don’t nuke it) once my hot carob
drink is ready to pour into it. One can
also buy mason jars that come with a handle that would be good for this
purpose.
Yield: 1 serving
1 serving
– cocoa/carob
97.9/105.3
calories
4.3/3.8
g protein
8.6/8.4
g fat
1.8/1.2 g fiber
1.0/1.2
g net carbs
For
other great Low-Carb, Gluten-Free recipes by the team &
me: