These pumpkin milkshakes are a great sip of fall.
I always find myself overbuying canned pumpkin this time of year. When I see the walls of it at the store, I can’t help but grab a few cans even if I already have a few at home.
The problem is I can mentally see all the delicious things I want to make with the stuff, like this Pumpkin Pie Milkshake, and I would hate to not have it when the cravings hit!
As you might imagine, this isn’t necessarily a hard recipe to make, so it’s nice to kick it up a notch by making some homemade whipped cream for the milkshakes. I add a little splash of bourbon in mine for an extra kick (or leave it out for kiddos).
For the whipped cream, basically you just whisk everything together until it forms stiff peaks and then store it in the fridge until your milkshake is ready.
Now for the shake! Again, I added a splash of bourbon to my milkshake. Not enough to get ya drunk or anything – it just helps give the shake some deep, interesting flavors. And, yes, you can leave it out for abstaining friends or kids.
To make the shakes, just combine everything in a blender! Add the ice cream and pumpkin first and then pour in everything else.
Pulse this in your blender until it’s nice and smooth. The pumpkin puree will actually help it blend and make it really easy.
This was my finished milkshake mixture.
I like this recipe as is, but feel free to taste it at this point and adjust to your liking. You could add an extra dash of vanilla, for instance, or up any of the spices if you want it more flavorful.
Simply pour it in a glass, top it with a lot of bourbon whipped cream, and garnish it with some ground cinnamon.
This is the perfect time of year for this milkshake – so don’t miss your chance to make it!
Nick thinks you could leave the bourbon out of this recipe if you wanted, but he wouldn’t recommend it. Be sure to check out his blog, Macheesmo, and follow him on his Tablespoon profile.