Eggnog Pumpkin Milkshake Recipes

Steps:

• 1. Add all the milk shake ingredients except the ice cream into a blender and blend until smooth. Add the ice cream and blend until smooth and thick. Pour into glasses, garnish with whipped cream, ground nutmeg.

Steps:

• In batches, place the first 7 ingredients in a blender. Cover and process until smooth, 20-30 seconds. Serve immediately, with licorice stirrers if desired.

Steps:

• Combine the vanilla ice cream, egg nog and 3 crumbled cookies in a blender. Blend until thick and smooth. Pour into 2 chilled glasses. Top with the fresh whipped cream and the remaining crumbled cookies.

Steps:

• Prepare a bowl set into a large bowl filled with ice and water and set aside.
• Combine the condensed milk, cream, pumpkin puree and cloves in a medium heavy-bottomed saucepan over medium heat. Cook, whisking, until just below simmering. Place the egg yolks in a bowl and whisk to combine. Slowly add some of the warm cream mixture (about 1/4 cup) to the yolks, whisking constantly (this is called tempering and will prevent the yolks from curdling). Then, whisk the tempered egg yolk mixture into the saucepan. Remove from the heat and cool down by pouring the mixture into the prepared bowl. Stir occasionally, until completely cooled down.
• Place the mixture into a blender along with the sugar, bourbon and ice cubes. Blend until smooth. To serve, fill rocks glasses with ice and pour the eggnog over.

Steps:

• Scoop ice cream into a tall glass.
• Pour eggnog over the top.
• Grate nutmeg into the glass.
• Stir with a spoon until it's all mixed up. It'll be pretty thick, but I like my milkshakes spoonable.
• If you prefer something you can drink out of a straw, add more eggnog, 1/4 of a cup at a time.

Steps:

• In a blender, combine the first 5 ingredients; cover and process until smooth. Pour into chilled glasses; if desired, top with additional whipped topping, nutmeg and cherries.