Chicory Carob Hot Chocolate

An indulgent, rich hot chocolate recipe that's AIP compliant and allergy-friendly - using carob, honey, chicory and a pinch of cinnamon. ALL the heart eyes. 

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Cosy winter evenings call for cosy drinks. And I got you covered with this AIP compliant hot chocolate. 

The first time I made this, I wasn't 100% satisfied. So I upped the coconut milk, added a little cinnamon and oh my word. 

Yes, I could have spooned great chunks of coconut cream all over this, to make it look like whipped cream. But I don't think it needs it. It's rich, dark and full of flavour. The chicory coffee just adds an extra depth to the flavour, rather than lend any coffee notes to the drink, although there is a hint of mocha there. And the carob is a little bitter, but it mimics a lovely dark chocolate. 

Snuggle under your favourite blanket and sip away. 

Chicory Carob Hot Chocolate
Serves 1, in a large mug
2 tsp chicory coffee - I use this one 
1 tsp carob powder
1 tsp vanilla extract
pinch of ground cinnamon
1 teaspoon local runny honey
full fat coconut milk, to taste
boiling water, from the kettle

Spoon the chicory coffee, carob powder, vanilla extract and cinnamon into your favourite mug. Pour over the freshly boiled water until it comes about three-quarters up the sides of the mug and add the honey. Give it a good stir, to combine. Top with the coconut milk and stir again. It's ready to drink. 

Make this recipe? I'd love to see - tag me on Instagram @joromerofood. 

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