Have you noticed all the “milks” these days in your dairy department? I've decided I'm into oat milk! It’s flavorful and makes great shakes, especially when paired with NC sweetpotatoes. Whip up a batch for a filling breakfast, or freeze and eat as a custardy ice cream too!
Course Beverages, Breakfast, Brunch, Fun Food!, Sweet Treats
1tablespoonhemp or chia seeds (we used a combination)
1teaspoon eachvanilla and almond extracts
1tablespoonhoneyor preferred vegan sweetener
pinchsalt
couple dashescinnamon
Instructions
To do ahead of time:
Peel several sweetpotatoes (any kind) and cut into same size chunks. Spray with pan spray or toss lightly with oil and roast (425) until caramelized and tender. Flash freeze pieces on a tray. Put frozen pieces into a zippered bag once frozen to use as little or as much when needed.Or... simply roast whole, peel, and flash free in "blobs" (yes, that's a Wendy culinary term) on a tray to throw into a zippered bag for quick uses too.
To make shakes:
Throw all ingredients into a blender and whirl until nice and creamy. If too thick, add a little more milk for the consistency you like.
Notes
Do you love custardy ice cream?
Make as above and freeze in a container or individual cup sizes to enjoy anytime. I didn't try yet, but I'm sure they will work just fine as popsicles too!