Gluten-free Rice Almond Milk Hot Carob Drink Recipe
Rice  Mexican  
2 cups freshly made unsweetened horchata (Mexican rice-almond milk)
2 tbsp. carob powder
2 tbsp. honey or agave nectar
1 tsp. vanilla
1/4 tsp cinnamon powder
dash salt

2 tsp. raw sugar (less or more to taste, or sub extra honey or agave)

Water to adjust thickness
cinnamon stick, grated nutmeg to taste

Combine horchata, carob, honey, vanilla, cinnamon and salt in a heavy bottomed small pan and gently heat on medium low. Whisk to combine ingredients and get a little foam. Taste as it starts to warm and add any raw sugar or additional sweetener to taste. If you find it starts to thicken, you can whisk in some additional water to make a smoother brew.

Serve in a cute cup with cinnamon stick (if you want) and freshly grated nutmeg on top.

This one’s for Cheryl!

Caffeine-free, and a great way to use carob powder in a casein-free, lactose-free recipe! You can also adjust sugar to taste (make it less or more sweet)…

I’m going to try it chilled, too…
Might also be good with more cinnamon and even a little chili pepper for kick..