Note that this recipe is only for pumpkin lovers! I use my own pumpkin sauce, which is frozen into 2 cups every autumn. Of course, canned pumpkin sauce is also suitable. If you think pumpkin is too strong, you can add a frozen banana. You can add some vanilla extract or pumpkin or apple pie at will instead of pure cinnamon.

material

Canned pumpkin sauce 448g, milk 475ml, brown sugar 55g, cinnamon powder 5g.

working methods

(1) Put the pumpkin sauce in a cold storage bag and then put it in the freezer for at least 24 hours.

(2) Cook the pumpkin sauce in a microwave oven for about 1-2 minutes.

(3) Pour the milk into a blender, then add the brown sugar, cinnamon powder and pumpkin sauce and mix well.