I don’t know about you all but I am SO ready for Fall. Leaves falling, cozy sweaters, crisp air, and pumpkin….lots of pumpkin. While we are having slightly cooler weather down South this week it is still pretty hot. Entirely too warm for a Pumpkin Spice Latte….which will definitely make its way on the blog in the future. For now, I created an end of Summer treat that incorporates the sweet taste of Fall. How did I do that, you ask? Well I just so happened to make a creamy dreamy pumpkin pie milkshake…vegan style!
Makes 1 Tasty 16 oz glass
Can we please look at my sweet kitten? She is always dressed for Autumn!
What you’ll need:
3 large frozen pumpkin puree cubes (think ice tray)
5 large frozen almond milk cubes
1 or 2 splashes of almond milk (not frozen)
3 small scoops vanilla dairy-free ice cream
3 tbs Maple Syrup
3 dashes of Cinnamon
1 dash Nutmeg
1 dash All-Spice
1 dash Ginger spice
1 graham cracker cookie (the long one that is pre-cut into 4 squares)
How to make:
Put all ingredients except the graham crackers into a high speed blender. I used my Vitamix that I received for my birthday….and it really takes this shake to another level. BUT, a regular blender will work just fine. Blend until smooth.
Meanwhile, take 1/2 of your graham cracker piece and put it in a disposable plastic bag. Mash until very fine crumbs form. Pour crumbs on a small plate and set aside. Then take the other 1/2 of your graham cracker and place it in the same bag. Mash very lightly, stopping once you have medium chunks of graham cracker. Pour the bag of graham cracker crumbs into your blender with the pumpkin shake mixture. Do NOT blend, gently mix with a spoon or spatula. Now, take your serving glass and wet the rim of it with water. Dip the glass rim into the fine graham crackers you set aside earlier on the plate. Pour pumpkin mixture from blender into glass. Debate between using a spoon or straw based on consistency; then savor the rich flavors of Fall meets Summer in this basic but scrumptious treat!