Eggnog Pumpkin Milkshake Recipes

PUMPKIN EGGNOG

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.

QUICK AND EASY PUMPKIN PIE MILKSHAKE

Steps:

• Place pumpkin pie in a blender. Add ice cream, bourbon, 1/4 teaspoon pumpkin pie spice, and whole milk. Blend milkshakes until smooth.
• Pour milkshakes into 2 glasses; top with whipped cream and remaining pumpkin pie spice.

PUMPKIN PIE EGGNOG

Steps:

• Place egg yolks in a large bowl and beat using an electric blender until pale yellow, about 5 minutes. Add whipping cream and vanilla extract; mix until well combined.
• Combine pumpkin puree, brown sugar, white sugar, maple syrup, evaporated milk, pumpkin pie spice, cinnamon, and salt in a saucepan over medium heat. Cook and stir until sugars are dissolved, 5 to 7 minutes. Remove from heat and let cool slightly. Stir in milk and mix until well combined.
• Slowly pour pumpkin mixture into the egg mixture and stir together until well combined. Pour eggnog through a wire-mesh strainer into a container and refrigerate overnight. Pour 1 tablespoon brandy into each cup of eggnog.

PUMPKIN EGGNOG

Steps:

• In a large saucepan combine egg yolks, 1 cup cream, 1 cup milk, and the sugar. Cook and stir over medium about 5 minutes or until mixture just coats a metal spoon; do not boil.
• Pour mixture through a fine mesh sieve into a pitcher. Stir in remaining 2 cups cream, 1 1/2 cups milk, the pumpkin, vanilla, and pumpkin pie spice. Set pitcher in a large bowl of ice water; stir 2 minutes. Cover; chill 4 to 24 hours. Top each serving with nutmeg.

EGGNOG MILKSHAKE

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.

PUMPKIN PIE MILKSHAKE RECIPE BY TASTY

Steps:

• In a medium bowl, combine the heavy cream, powdered sugar, pumpkin pie spice, and 1 teaspoon maple syrup. Whip with an electric hand mixer until medium peaks form.
• In a blender, combine the pumpkin pie, remaining tablespoon of maple syrup, and the ice cream. Blend until smooth.
• Pour the milkshake into a glass and top with a dollop of whipped cream and a sprinkle of pumpkin pie spice.
• Enjoy!

EGGNOG SHAKES

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.