Gingerbread Cookie Milkshake

• Refrigerated

  • 1 1/2 cup Almond milk, unsweetened

• Condiments

  • 1/8 tsp Stevia extract

• Baking & Spices

  • 1/8 tsp Baking soda
  • 1 tsp Cinnamon
  • 1 dash Cloves and nutmeg
  • 1/2 tsp Vanilla

• Dairy

  • 1/2 cup Cottage cheese, low fat

• Frozen

  • 3 cups Ice cubes

• Deli

  • 3 tbsp Brown sugar sub, Sweet

Found on gwens-nest.com

Description

Ingredients

• ½ cup low fat cottage cheese (I love Daisy 2%)
• ⅛ teaspoon baking soda
• 3 tablespoons Sweet Brown Sugar Sub
• 1/32 teaspoon stevia extract, aka 1 doonk
• 1 teaspoon to 1 tablespoon powdered ginger, to taste- mine was not as strong so 1 tablespoon worked great here. If yours is fresher or stronger, start with 1 teaspoon.
• 1 teaspoon cinnamon
• dash of cloves and nutmeg
• ½ teaspoon vanilla
• 3 cups ice cubes
• 1½ cup unsweetened almond milk

Directions

• Place all ingredients into your blender, and blend until smooth and creamy.
• Taste and adjust sweetness and spice to your liking.
• Garnish with stevia sweetened whipped cream, and optional gingerbread cookie crumbles.