Pumpkin Milkshake
ADDITIONAL CONTRIBUTORS Dane Feldman

By Dane Feldman

Photo by Dane Feldman.

Thanksgiving may be behind us, but the holiday weekend is just getting started. There’s no reason not to indulge a little more before you sweat it all out and start over in December. This milkshake is easy to make at home and is certainly a healthier alternative to ones you can order in restaurants. Also, it’s a great way to use up any leftover pumpkin puree you have after baking pumpkin pie.

What you’ll need:
1 scoop vanilla bean ice cream
1 scoop coffee ice cream
3/4 cup unsweetened almond milk
1 1/2 tbsp pumpkin puree
1/2 tsp chocolate syrup
Ice

Directions:
Combine all ingredients in a blender and mix until smooth. Serve in a 12 ounce glass with a straw.

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