Updated: Feb 19
This recipe was from an IC Safe Cook Book!
"I've always loved Mexican hot chocolate but obviously can't have it now. So I came up with this alternative that is incredibly close for me to feel pretty happy with a mug in front of me! I think the carob has enough bitterness of true cocoa and the white chocolate obviously balances out the flavor with its cocoa butter. What's really nifty is that I'll zip up the portions in a zip lock bag and when I'm at my fave coffee house, I'll have them throw it in my mug and give me a hot steamed milk and I can hang with the crowd!"
2 cups whole milk
2 tbsp carob powder
4 tbsp white chocolate chips (try to find ones that actually contain cocoa butter without junk. Trader Joe's has some great ones right now)
1/4 tsp cinnamon (if can tolerate)
Put all in a pot and bring to a low simmer, stirring to melt the white chocolate and blend the ingredients. Pour into your favorite mug and enjoy!