GINGERBREAD PUMPKIN AND HAZELNUT SHAKE

This drink makes a fabulously festive addition to a holiday brunch. It’s quite substantial, so I recommend smaller portions instead of one large smoothie. If you’re feeling healthy and/or inspired by the Halloween season, a handful of spinach is a tasteless and colorful nutrition BOO-ster.

For a thicker smoothie, add additional ice; for a thinner smoothie, add additional milk or water.

Serves 2–3

⅔ cup canned coconut milk or plain yogurt, chilled

½ cup–1 cup milk of choice (start with ½ cup, thin with additional), chilled

½ cup pumpkin purée, chilled

⅓ cup roasted hazelnuts, plus more to garnish

2 tablespoons maple syrup

1 teaspoon molasses, plus more to garnish

1 teaspoon vanilla extract

1 teaspoon ground dried ginger

1 teaspoon pumpkin spice (see page 247)

pinch of salt

4 ice cubes

Add all smoothie ingredients to a blender in the order listed. Blend on high until smooth and creamy. Thin with additional milk or water, if desired. Serve immediately with a drizzle of molasses and a hazelnut on top.