Hazelnut Sweet Potato Low Lamp

Sweet potato gives this cup a creamy body, hazelnut adds a toasted aroma, and carob contributes a gently earthy depth. Blend the fully cooked, cooled potato with the milk and nut butter before warming so the texture stays smooth. Whisk the carob in carefully to avoid dry clumps. The result is richer in flavor than a simple spiced milk, with a rounded finish that doesn't depend on coffee, cocoa, or a large amount of added sweetness.

Ingredients

• 8 oz Unsweetened oat milk
• 2 tbsp Cooked, cooled sweet potato flesh
• 1 tsp Smooth hazelnut butter
• 1 tsp Carob powder

Make it

1. Prepare the ingredients as listed. Any grain, root vegetable or chestnut listed as cooked must already be fully cooked and cooled.
2. Blend the cold oat milk with any fruit, nuts, seeds, nut paste or cooked ingredients until completely smooth. Whisk powders with a spoonful of milk first if needed.
3. Pour into a small saucepan and add the remaining ingredients. Warm gently for 3–4 minutes while whisking; do not boil. Remove any whole peel or ginger slices before serving.
4. Thin with a splash of water if needed and sip once comfortably warm.

Benefits

Sweet potato · color with a purpose

Using sweet potato with oat milk, hazelnut butter, and carob brings beta-carotene for making vitamin A for normal vision, along with a soft texture and mellow root-vegetable sweetness.

Hazelnut butter beside oat milk, sweet potato, and carob

Using 1 tsp of hazelnut butter adds a rich, roasted hazelnut note to the warm oat milk, sweet potato, and carob, bringing aroma as well as taste to this combination.

Check the ingredient labels for nuts, peanuts, sesame and other allergens relevant to you.