Low Carb Pumpkin Cheesecake Milkshake (With Or Without Rum)

A very delicious milkshake that
is healthy enough for breakfast (without rum).
With rum, it is a tasty evening or bedtime beverage.

 Ingredients:

1 cup ice

2 cups unsweetened almond milk

4 ounces cream cheese, at room temperature

6 tablespoons organic pumpkin puree

1/4 cup heavy cream

1 1/2 teaspoons pure vanilla extract

1 teaspoon pumpkin pie spice**

1 1/2 teaspoons cinnamon

1/4 cup sugar free pumpkin cheesecake or pumpkin spice syrup

whipped cream (optional)

nutmeg (optional)

rum (optional)

Method:

Place the ice, milk, cream cheese, pumpkin, cream, vanilla, spices and syrup into a blender and process until all of the ingredients are well blended. Makes 4 servings. If desired, top with a dollop of whipped cream and/or a sprinkle of nutmeg. Unused portions may be stored in the refrigerator. Shake before serving.

Additional Method:

Heat a portion of the milkshake in a microwave safe mug, or in a saucepan. (Do not boil.) If you like, you can add a shot of rum. Stir and top with a dollop of whipped cream and a sprinkle of nutmeg.

Note: My husband and I really enjoyed this milkshake for breakfast! At dinner, for my uncle, we added 2 tablespoons of rum to one cold serving and he loved it enough that he asked for seconds. (Which is something he has never done before.) One chilly evening, I warmed a portion in the microwave and it was perfect to warm me up after coming in from the cold.

Nutritional info per serving without rum), approximately:

181.22 calories ~ 16.5 grams fat ~ 3.8 grams net carbs ~ 2.9 grams protein