Pumpkin Spice Milkshake

pumpkin spice milkshake (AIP/Paleo)Pumpkin Spice Milkshake for the win, ya'll!!! I was writing a paper on Saturday night. Oh yes, the drudgery. The deadline was midnight on Saturday and SaturDAY got the best of me. Sigh. Apparently going to the butcher, slow cooking a pork shoulder and making PUMPKIN SPICE MILKSHAKES was more exciting to me. As I was researching my topic, I was hankering for something sweet—just a little treat. I was thinking I would have a few dates stuffed with coconut butter, definitely a favorite of mine. When I went to get the coconut butter, I noticed that it was hard—coconut butter and coconut oil harden at anything below room temperature. I filled up a bowl with hot water and stuck my jar of coconut butter in the hot water to help liquify it; this usually takes a solid five minutes or so. While I was waiting, I glanced into the fridge and noticed I had an open can of pumpkin puree that definitely needed to be used. Next, I saw my jar of coconut milk. The rest was history, really. I had already figured out a fantastic AIP pumpkin pie spice blend that does not include nutmeg (nutmeg is a seed spice and I am not doing seeds right now.) I combined pumpkin puree, coconut milk, AIP pumpkin pie spice, a pinch of sea salt, maple syrup, collagen, coconut butter, ice and viola!

Pumpkin Spice Milkshake
Author: Charlotte
Ingredients
  • 1/3 cup pumpkin puree
  • 1/2 cup full fat canned coconut milk
  • 4 ice cubes
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger
  • 1/8 tsp ground clove
  • 2 tsp maple syrup
  • a pinch of salt
  • 1 tablespoon coconut butter, melted
  • 1 tablespoon collagen
Instructions
  1. Open the can of full fat coconut milk and pour the contents of the can into a mason jar and put the lid on. Shake the jar to combine the coconut cream and the water so that it becomes a silky coconut milk. Do not use light coconut milk or boxed coconut milk for this—it will result in a different texture and may not be similar to a milkshake.
  2. Combine pumpkin puree, coconut milk, spices, a pinch of salt, maple syrup and 4 ice cubes into a blender. I used a magic bullet and it worked beautifully. Blend until smooth.
  3. Once ingredients are blended, add 1 tablespoon melted coconut butter and 1 tablesoon collagen and give it another quick whiz (5-10 seconds) just so it combines.
  4. Garnish with an additional mini pinch of coarse sea salt, clove and cinnamon—just so it looks pretty! Enjoy!
Notes
» The coconut butter gives this milkshake an extra creamy texture, so don't skip on this. To liquify it, just place the jar in a bowl of hot water and let sit for 5-10 minutes prior to making the milkshake.[br]» The reason for step number two is so that the collagen and coconut butter don't get clumpy.[br]» If you don't have collagen, you can probably leave it out, but it helps up the nutrient density in this recipe.

pumpkin spice milkshake (AIP/Paleo)