This article provides instructions for making hot carob drink, a low-sugar, caffeine-free alternative to hot cocoa. Carob powder, made by roasting and grinding carob beans, may be used as a chocolate substitute. It is naturally sweeter than cocoa, so carob recipes require less processed sugar, another advantage of cooking with carob.
Combine the carob powder and the starch or kuzu powder; stir to evenly mix them.
Add the water to the powder mixture. Stir until smooth.
Warm the carob drink on the stove for several minutes, but do not boil the mixture, or it will get too thick.
Remove the carob mix from the heat, and add the vanilla extract. Serve as you would coffee or hot cocoa.