I have to admit the first time I was offered almond milk, I was hesitant. I’m not a huge fan of change, and when I start hearing phrases like “it’s soooooo good for you” or “you’ll never even know the difference”, I have a tendency to run the other way – and fast. And yet. One day I found myself hesitantly placing a carton of almond milk in our cart… then, before I knew it, I was at home, using it to make a smoothie (baby steps). Let’s just say after one sip, I was sold. From that moment on, almond milk and I have lived happily ever after. And that’s the truth.
Although I was easily sold to almond milk and became a loyal fan of Silk quite quickly, my camera shy better half was a bit hesitant. So, being the sneaky snake I am, I made my famous pumpkin pie smoothies, subbing in a cup of Silk almond milk, and serving it up without saying a word about the switch. Guess what? He never even knew. In fact, I believe the smoothie was slurped down in record time! I think the subtle hints of vanilla and almond actually add to the flavor in a great way.
Pretty sure this smoothie could make anyone an almond milk convert! But ya know what, an ice cold glass is just as good. Cheers! P.S. Interested in trying Silk? Click here to sign up for their eNewsletter and they’ll send you a coupon so you can try your first carton for free.
This conversation is sponsored by Silk. The opinions and text are all mine.
Healthy Pumpkin Pie Smoothie
- 1 1/4 cups Silk Almond Milk
- 2 large dates, pits removed and roughly chopped
- 1 banana, sliced and frozen
- 1/2 cup pumpkin puree, frozen
- 1 cup ice
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/8 teaspoon cloves
- Place all of the ingredients in a blender and pulse until smooth and creamy. Pour into glasses. Serve at once.