This is a deliciously comforting drink which combines two types of carob; Mediterranean and Peruvian. Mediterranean Carob has a caramel like flavour whereas Peruvian Carob is maltier. This is a great drink for people who are trying to steer clear of the stimulating properties of cacao.
NOTES: I always feel a little bit more comforted if I warm the mug first. It gives the feeling of a hot drink and makes it feel even more indulgent.
- 1½ cups hazelnut milk
- 2 tbsp coconut sugar
- 1 tbsp Mediterranean Carob
- 1 tsp Peruvian Carob (mesquite)
- In a blender, whizz the hazelnut milk with the coconut sugar and two carobs until well mixed.
- Warm the praline latte in a saucepan until it is warm but not hot so all of the sugar has dissolved.