Pumpkin Pie Nog
This Pumpkin Pie Nog tastes like the inside of a pumpkin pie! Not your typical drink, it's super thick and filling thanks to the glucomannan, a natural thickening agent that helps balance the blood sugar. THM Fuel Pull, low carb, low fat, no sugar added, gluten/egg/dairy free, use carton coconut milk for a nut-free option (Most people with tree nut allergies can handle coconut products, but confirm with your doctor.)
Author: Briana Thomas
Recipe type: THM FP, Low Carb, Low Fat
Serves: 1
Ingredients
- 1 cup unsweetened almond or cashew milk
- ½ cup water
- ½ cup canned pumpkin
- -
- 2 tablespoons whey protein powder (or collagen for a dairy-free drink that isn’t as creamy)
- 2 ½ teaspoons THM Super Sweet Blend (or more, to taste)
- ¼ teaspoon cinnamon
- ⅛ teaspoon ground cloves (scant)
- Hearty dash salt
- Dash vanilla extract
- ½ teaspoon glucomannan
Instructions
- Heat the almond milk, water, and pumpkin together until they are your desired temperature. (I do this in a huge mug in the microwave for 3 minutes.)
- Add the rest of the ingredients and blend with an immersion blender until smooth. (Add the glucomannan right before blending to avoid clumping.) Taste, and tweak as desired, then enjoy! (Glucomannan can mask flavor, so feel free to increase the sweetener, salt, and/or spices to your taste.) I like to top with a dab of Reddi-wip (which is not dairy free).
Notes
-Different brands of glucomannan can vary in strength, so if you notice a sliminess or the drink is thicker than you like, feel free to reduce the amount. I like the drink to be very thick because it’s really filling that way and glucomannan helps balance the blood sugar!
-I like to make this in a huge mug with an immersion blender for minimal cleanup and no risk of pressure buildup. If you don't have an immersion blender, use your regular blender but be careful and vent the blender as needed to avoid a pressure buildup and possible explosion.
-This drink will thicken as it cools, so I don't recommend making it ahead and refrigerating it unless you want a gluccie pudding.
-I like to make this in a huge mug with an immersion blender for minimal cleanup and no risk of pressure buildup. If you don't have an immersion blender, use your regular blender but be careful and vent the blender as needed to avoid a pressure buildup and possible explosion.
-This drink will thicken as it cools, so I don't recommend making it ahead and refrigerating it unless you want a gluccie pudding.
Recipe by Briana Thomas at https://www.briana-thomas.com/pumpkin-pie-nog/