• Blend 2 cups raw shelled pumpkin seeds (pepitos) and 4 cups water for 20 minutes or until the mixture has the consistency of the Mexican rice drink horchata. Strain and chill.
• Boil 2 cups water, 1 ceylon cinnamon stick (crushed), 1 vanilla pod, 2 allspice seeds (crushed), 1/2 thumb of grated ginger and 1/4 nutmeg seed (grated) for 20 minutes to infuse flavors. Strain water, add 2 cups sugar and bring mixture to boil again to dissolve sugar. Chill.
• Blend pepito seed "horchata" and syrup, adjusting flavoring as needed. Add 2 tsp soy lecithin or dried soy milk and disperse well.
• Load a one-quart nitrous oxide dispenser (typically an Isi whipped-cream canister with siphon) halfway with the "horchata" and syrup mix. Charge with three nitrous oxide canisters ("android turds") and chill.
• Over a liquid nitrogen bath, dispense some foam from the dispenser into a spoon. Drop the foam into the nitrogen bath and agitate with a spoon to make sure it doesn't stick to the bottom. Remove from the nitrogen bath when the foam is hard on the outside, and plate.
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