This recipe for a Pumpkin Almond Milkshake hit my inbox last night and instantly had my mouth watering. It comes from the Leadville Race Series November newsletter. The recipe for this delicious seasonal recovery drink suggests substituting yogurt for the almond milk, but I say hold out for the almond milk. Save your yogurt for smoothies.
4 ice cubes
8 oz (about 1/2 a typical 15 oz can) chilled or frozen organic pure pumpkin puree, thawed slightly
1/2 to 1 C almond milk
2 tbsp orange juice concentrate
1 tbsp maple syrup (don’t overdo the maple syrup)
1/4 tsp ground cinnamon
pinch of freshly ground nutmeg
Layer the ingredients in a blender starting with the ice cubes. Blitz until smooth and creamy. Add cold water to thin consistency as desired.
Recipe courtesy of TCoffman, Leadville Race Series Newsletter, November 5, 2012.
I recommend making your own raw almond milk. The process is not too difficult. This simple recipe uses dates as a sweetener which is suggested by the author of the Pumpkin Almond Milkshake:
I also suggest adding a protein boost with a tbsp of Hammer Nutrition Vanilla Soy Protein.