This recipe is one of our new favorites. Oh and it’s dairy-free and gluten-free and you’d never know it!
2 cups almond milk
1/3 cup Farmers Market canned pumpkin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
3 tablespoons agave nectar
2 tablespoons cocoa powder
1/2 teaspoon xanthan gum (optional)
2 cups ice
dairy-free whipped cream to garnish
Combine almond milk, pumpkin, cinnamon, ginger, nutmeg, agave, cocoa powder and xanthan gum (if using) in a blender. Blend until combined. Add ice and blend on high until consistency is smooth. Garnish with whipped cream, shaved chocolate and/or cinnamon.