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Pumpkin Chocolate Milkshake

A gluten-free and dairy-free "milk"shake that's soon to become a staple for busy mornings and afternoon pick-me-ups. The xanthan gum, a natural thickener, creates the smooth, creamy texture of ice cream without the calories!


  • 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


  1. Combine almond milk, pumpkin, cinnamon, ginger, nutmeg, agave, cocoa powder and xanthan gum (if using) in a blender. 

  2. Blend until combined. Add ice and blend on high until consistency is smooth.

  3. Garnish with whipped cream, shaved chocolate and/or cinnamon.

This recipe is one of our new favorites. Oh and it’s dairy-free and gluten-free and you’d never know it!