I become a crazed pumpkin-eating person in the Fall. As soon as we have our first cool morning in the south (less than 80 degrees) I am pulling out my cans of pumpkin stashed away from the prior year in the case of a worldwide pumpkin shortage, which would be devastating obviously. In less than 2 weeks, I have tried 5 different pumpkin recipes.
First there were the homemade pumpkin cinnamon rolls I so carefully toiled to make for the hubby’s birthday, which were delicious, but just about knocked me over with the sugar content.
Then because I ” had to make something for all the work people ” , pumpkin toffee cookies with caramel drizzle . The caramel was a disaster, so I left it off, and it was still delicious.
Then there was pumpkin oatmeal on a cool Fall morning, topped with delicious walnuts, cinnamon, nutmeg and a drizzle of maple syrup.
Then pumpkin hummus, which I definitely recommend you make if you are tired of plain ‘ole hummus. I will share the recipe soon.
And then, there were these beauties.Pumpkin Spiced Milkshakes with Vegan Whipped Cream
What makes this milkshake completely different from other milkshakes is what you put on top, which is an utterly delicious non-dairy whipped cream, which is actually good for you.I don’t lie.
It looks just like regular whipped cream :super rich, same amount of calories, but uses a much healthier alternative, coconut milk.
I am not going to preach to you too much about the benefits of coconut fat to your health, but let’s just say it is a superfood. The high fat, though scary to some, has been shown to reverse memory loss in Alzheimer’s patients, and the oil is said to have wonderful health properties. You can read more here if you are not convinced. I have been trying to use more coconut oil and coconut milk and less dairy overall because, well, it seems I am becoming intolerant to dairy. In the past few months I have discovered my sinuses become terrible the day after I eat cheese, ice cream , whey protein or lots of milk and my skin becomes covered in a thick layer of oil on my face.This makes me so very sad, but also has forced me to explore healthier and different options. Being the stubborn human that I am, I still made this milkshake with regular ole ice cream because I have been trying to deny I am lactose intolerant, but wanted to explore a non-dairy topping alternative. Baby steps. Next time, maybe I will make the whole thing non-dairy!
This milkshake beats those calorie-laden, nutritionally- starved ones at fast food joints in both taste, healthiness, and time. It takes a total of about 1 minute to make. Take that McDonald’s McFlurries.
By the time you drive and back there you can have a pumpkin milkshake in your belly.
Pumpkin Milkshakes for two
2.5 cups of Light Vanilla Ice Cream or non-dairy vanilla ice cream
1/4 to 1/2 Cup of Skim milk or Soymilk or Almond Milk
1/2 t cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1 can full-fat coconut milk
1 Tablespoon Maple Syrup
Place your can of coconut milk in the refrigerator overnight.
The next day, 10 minutes before making milkshakes, place a deep, medium-sized metal bowl in your freezer.
Pull out your can coconut milk, flip it over, and open it from the bottom.
Pour off the liquid and either trash the liquid or save it for yummy oatmeal later. All you need is that thick, fatty stuff!
Scoop the thick stuff into your chilled metal bowl and quickly whip it until the cream forms peaks, drizzling in a tiny bit of maple syrup if you want to sweeten it slightly (optional)!
In a blender, combine all the ingredients except the coconut milk whipped cream and blend until well-combined.
Pour into a glass, and top with your coconut cream and sprinkle of cinnamon. Enjoy!