Pumpkin Chai Protein Shake

There is officially a crisp morning chill here at Ballerina Farm, which means fall is just around the corner. It's perfect timing—our Pumpkin Pie Farmer Protein is back for a limited time. Made with real pumpkin, warm spices, and grass-fed whey protein, this pumpkin-forward protein makes for a delicious shake when paired with spicy chai and a drizzle of brown sugar caramel.

Yields: 1 (16-ounce) shake | Prep Time: 25 minutes | Cook Time: 15 minutes | Rest Time: 30 minutes

Ingredients

Brown Sugar Caramel

• 1 cup light brown sugar
• 12 tablespoons unsalted butter
• ⅓ cup heavy cream
• ¼ teaspoon coarse grey French salt
• 2 teaspoons vanilla extract
• 2 teaspoons apple cider vinegar

Pumpkin Chai Protein Shake

• 1 tablespoon blanched hazelnuts
• 2 tablespoons (1 ounce) heavy cream
• ⅓ cup (5 ounces) whole milk
• 1 chai tea bag
• 2 cups ice
• 1 scoop (40 grams) Pumpkin Pie Farmer Protein
• 3 tablespoons (53 grams) pumpkin puree 
• ¾ teaspoon chai spices
• Pinch kosher salt

Directions

Brown Sugar Caramel

1. To a saucepan over medium heat, add the brown sugar and butter. Once the butter is melted, whisk until the mixture is smooth and glossy.
2. Once the sugar mixture begins to simmer, use a damp pastry brush to clean the sides of the pan from any sugar crystals. Let the mixture simmer for 2 minutes without whisking. 
3. Meanwhile, heat the cream in a saucepan until warm to the touch. Remove the caramel from the heat, then slowly whisk in the heavy cream (it will bubble vigorously). 
4. Add the vanilla, vinegar, and salt and whisk to combine. Set aside to cool to room temperature, then store in an airtight container in the fridge for up to 2 weeks. This makes much more than you need for the shake—use any extra for future shakes, ice cream topping, or for dipping apples. 

Pumpkin Chai Protein Shake

1. Roughly chop the hazelnuts and toast in a dry skillet over medium heat until golden and fragrant, about 3 to 4 minutes, stirring frequently. Set aside to cool.
2. Using a hand mixer or frother, whisk the cream until it reaches soft peaks and set aside.
3. To a small saucepan over medium-low heat, add the milk and heat until steaming and barely 
4. beginning to simmer. Remove from heat and add the tea bag. Steep for 3 to 4 minutes, then remove the tea bag and transfer the milk to the fridge to cool, about 30 minutes.
5. Once the milk is cool, add it to a blender along with the ice, Farmer Protein, pumpkin puree, chai spice, and salt. Blend until smooth. 
6. Use a spoon to drizzle a 16-ounce glass with the caramel sauce (which you may need to gently warm if using directly from the fridge). Pour the shake into the glass, then top with whipped cream, a sprinkle of the toasted hazelnuts, and another drizzle of caramel.