Gingerbread Shake
1 cup plant milk
1/4 cup frozen pumpkin purée
1 tbsp nut butter (we used pecan)
1 tbsp That Protein I Heart Pumpkin and Chia Seed Super Protein
1 tsp agave/maple syrup
1/2 tsp molasses
1/2 tsp ginger
1/4 tsp cinnamon
Pinch salt & nutmeg
Pecan & pumpkin seeds to top
First, pop some pumpkin purée in an ice cube tray and place into the freezer.
Once frozen, add it to a blender along with all the other ingredients and a few cubes of ice. Blend until smooth.
Serve in your favourite glass and top with some crushed toasted pecans & pumpkin seeds!
