Pumpkin Seed Carob Lamplight

Pumpkin seeds give carob a slightly savory, toasted depth that makes this cup feel less dessert-like than a sweet chocolate drink. Blend the seeds with the cold milk first, then whisk in the carob before warming. A fine sieve helps if you dislike a little seed texture. The optional maple syrup is there to round the flavor rather than make it sugary. This is an earthy, gently nutty evening cup with no coffee or cocoa involved.

Ingredients

• 8 oz Unsweetened oat milk
• 1 tbsp Unsalted shelled pumpkin seeds
• 1 tsp Carob powder
• 1/2 tsp Maple syrup (optional)

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

Pumpkin seeds · a useful mineral

The 1 tbsp of unsalted shelled pumpkin seeds adds some magnesium for normal muscle and nerve function, with oat milk and carob rounding out the flavor.

Carob beside oat milk and pumpkin seeds

Using 1 tsp of carob adds a gently sweet, roasted cocoa-like flavor to the warm oat milk and pumpkin seeds, bringing aroma as well as taste to this combination.